CLASSIFICATION 83 



applied to a miscellaneous group of unrelated families 

 which are intermediate in texture between such soft 

 forms as Neufchatel or Camembert and really hard 

 cheeses like Cheddar or Parmesan. Although these 

 terms are not made the main basis of the proposed 

 grouping, their application to sections is indicated. 

 Classification based on the essential facts of manufac- 

 ture is, however, really helpful. 



ANALYTICAL TABULATION OP GROUPS 



Section I. Cheeses with sour milk flavor only (Eaten fresh). 

 (Soft cheeses 45 to 75 % water) PAGE 



1. Curdled by souring, Cottage cheese and 



its allies in America, many related 

 varieties in Europe 90 



2. Curdled by souring and rennet the 



Neufchatel group 95 



a. Skim Skim-milk Neufchatel . . . 105 

 6. Part skim to whole milk American or 



Domestic Neufchatel 106 



c. With fat added the cream cheeses of 

 the Neufchatel group (both American 

 and European) such as Cream, Ger- 



vais, Malakoffs, etc 108 



Section II. Cheeses ripened. 



Subsection A. Soft cheeses (40 to 50% water). 



1. Curdled by souring, heated, then 



ripened. 

 Hand cheese, Pennsylvania pot 



cheese, Harz, etc 112 



2. Curdling by souring and rennet, 



ripened 

 Ripened (French) Neufchatel . .114 



3. Curdled primarily by rennet. 



a. Ripened by mold Camembert, 



Brie and their allies . . .117 

 6. Ripened by bacteria. 



* Made from soft or friable curd 



d'Isigny, Liederkranz, etc. 134 

 ** Made from firm or tough curds 



Limburger and allies . . 139 



