500 MICROBIOLOGY OF MILK AND MILK PRODUCTS 



SPECIFIC KINDS OF CHEESE 



The greater part of the cheese made in this country is of the cheddar 

 type. Other kinds of cheese are made, however, to a considerable 

 extent. Due to the fact that these cheeses are manufactured primarily 

 in other countries, the phrase " foreign cheese' 1 is often applied in 

 contradistinction to the domestic or cheddar cheese. It has not been 

 possible to manufacture in this country all the commercially important 

 varieties of foreign cheese. Up to the present the manufacture of 

 certain types has been successful only in the localities in which they 

 originated. Variations in climate or in other conditions in other 

 localities cause deviations from the normal ripening. It is probable 

 that when the knowledge of the essential biological factors concerned 

 in the ripening of each type is complete, it will be possible to make any 

 variety at will. Considerable progress has already been made in ihis 

 country in the making of certain varieties of foreign cheese through the 

 work of the Dairy Division of the United States Department 

 of Agriculture. 



CHEDDAR CHEESE. Cheddar cheese, treated in much detail in the 

 foregoing considerations because it is the most important American 

 cheese, is made in England and her colonies and in the United States 



FIG. 149. Typical development of "eyes" in Swiss cheese. (Original.} 



It appears in many varieties and by the American consumer is often 

 called American cheese in distinction from the foreign cheeses. This 

 distinction is not wholly applicable at the present time. 



EMMENTHALER CHEESE. Swiss or Emmenthaler cheese originated 

 in Switzerland, but is now made in various other countries. A large 



