In 1953, John H. Kraft was granted a U.S. patent for "manufacture of soft surface cured cheese" (No. 2,641,545). The invention related in general to the manufacture of soft, surface cured, mold ripened cheeses, such as for example, Camembert, Brie, and the like and in particular, to the provision of a soft, surface cured cheese whose mold pad may be readily removed.