82 THE BOOK OF CHEESE 



treatment. Such contrasts are quantitative, not qualita- 

 tive. A great number of combinations is possible by 

 small variations of these factors. 



Varieties selected as types of groups give marked con- 

 trasts in character, but comparison of large numbers of 

 forms shows that almost every gradation from group to 

 group can actually be found. Within groups frequently 

 the same physical results in texture and flavor can be 

 obtained by combinations or adjustments of factors 

 for the purpose of offsetting or counteracting the effects 

 of one change in practice by the manipulation of other 

 factors. In ripening, an equally large range of practices 

 makes possible the development of very different qual- 

 ities in mature cheeses from the same lot. 



Only a few of the large number of described varieties 

 have obtained even national importance; fewer still 

 are known outside the country of origin. In spite of the 

 success of special products when properly advertised, 

 the largest place in the market is clearly accorded to 

 the standard forms which are widely known. 



104. Basis of classification. A series of these widely 

 known forms has been chosen as typical of groups in a 

 system of classification adapted from the French of Pouriau. 

 No completely satisfactory scheme of classifying all of these 

 varieties has been devised. The grouping proposed here is 

 based on the principles of curd-making already discussed 

 together with consideration of the ripening processes to be 

 discussed with each group. 'The factors that actually 

 influence the quality of the final product are separated as 

 completely as possible from non-essential operative details. 



The common use of the terms " soft " and " hard " 

 cheese is based on the single arbitrary fact of texture. 

 The term " semi-hard " cheese may be conveniently 



