80 THE BOOK OF CHEESE 



the water-content of the finished product is found 

 to vary from 30 per cent in Parmesan to 75 per cent 

 in cottage cheese. The fat-content runs from a trace 

 in some varieties to 60 per cent in some cream cheeses. 

 The texture of the casein, which gives character to the 

 product, varies from the tough or glue-like consistency 

 of freshly made Swiss to the buttery condition of a cream 

 or Neufchatel cheese. Inside such limits the tastes of 

 different peoples have led to the manufacture of many 

 kinds of cheese. Each of these varieties represents some 

 particular combination of curd-making factors and 

 ripening conditions which produces a cheese suited to 

 the taste of the maker and consumer of that country or 

 community. 



