CHAPTER VI 

 CLASSIFICATION 



THE literature of cheese-making contains reference 

 to more than 500 names for varieties of cheese. Many 

 of these can be thrown readily into great groups or fam- 

 ilies in which there are variations in unessential detail 

 without modifying the characteristic texture and flavor 

 of the product. Many varietal names are attached to 

 the product of single factories or factory groups. Such 

 varieties frequently differ only slightly in size or shape, 

 or in stage of drainage or of ripening, from widely known 

 varieties or other similar local forms. The descriptions 

 recorded for such varieties commonly emphasize minor 

 differences in manipulation without showing differences 

 in essential factors. Vessels of particular size are pre- 

 scribed to be made of wood, earthenware, or of a special 

 metal. These details specify the exact size and shape of 

 hoops, the use of particular styles of cutting or breaking 

 instruments and of certain stirring tools, the material 

 and construction of mats and draining racks. 



The descriptions themselves are very commonly in- 

 adequate. The variable factors in cheese-making are 

 fat-content of the milk, acidity, temperature of setting, 

 amount of rennet, time allowed for curdling and the 

 method of draining the curd. The differences in practice 

 lie, with few exceptions, in the amount or intensity of 

 particular factors, not differences in kind or quality of 

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