Xll 



TABLE OF CONTENTS 



CHAPTER IX 



SOFT CHEESES RIPENED BY BACTERIA .... 

 The Isigny group, 155; Raffine", 156; Lieder- 



. . kranz cheese, 157 ; Limburger cheese, 158 ; The 

 milk, 159; Making the cheese, 160; Draining and 

 salting, 161 ; Ripening, 162 ; Marketing and qualities 

 of Limburger, 163 ; Yield and composition of Lim- 

 burger, 164 ; Miinster cheese, 165. 



CHAPTER X 



SEMI-HARD CHEESES . 



The green mold group, 166; Roquefort cheese, 

 167 ; Cow's milk or Fagons Roquefort, 168 ; Outline 

 of making Roquefort, 169; Ripening of Roquefort, 

 170 ; Gorgonzola, 171 ; Stilton cheese, 172 ; Gex, 

 173; Bacterially-ripened series, 174; Brick cheese, 

 175; Making of brick cheese, 176; Ripening brick 

 cheese, 177 ; Qualities of brick cheese, 178 ; Composi- 

 tion and yield, 179 ; Port du Salut cheese, 180. 



CHAPTER XI 



THE HARD CHEESES 



The Danish group, 181 ; The Dutch group, 182 ; 

 Edam cheese, 183; Method of manufacture, 184; 

 Salting and curing Edam, 185; Equipment for 

 making Edam cheese, 186; Qualities and yield of 

 Edam cheese, 187; Gouda cheese, 188; Method of 

 manufacture, 189; Equipment for Gouda cheese, 

 190; Composition and yield, 191. 



CHAPTER XII 



CHEDDAR CHEESE-MAKING 



The lot-card, 192 ; The milk, 193 ; Ripening the 

 milk, 194; Setting or coagulating, 195; Cutting, 

 196 ; Heating or "cooking" the curd, 197 ; Removing 

 the whey, 198 ; Hot-iron test, 199 ; Firmness of the 

 curd, 200; Gathering the curd together, 201; 



PAGES 



134-148 



149-171 



172-183 



184-221 



