84 THE BOOK OF CHEESE 



Subsection B. Semi-hard cheeses, firm, well-drained 



(38 to 45% water). , PAQB 



a. Curd not cooked, ripened by molds. 



* Made from friable curd 



Roquefort 150 



** Made from firm or tough curd 

 Gorgonzola, Stilton and 

 such French forms as Gex, 

 Septmoncel 158 



6. Curd cooked and ripened by bac- 

 teria, brick, Munster, Port 

 du Salut (Oka) . . . . . 164 



Subsection C. Hard cheeses, cooked and pressed (30 to 



40% water). 



a. Ripened without gas holes. 



1. Dutch Edam, Gouda ... 173 



2. Danish. 



3. The Cheddar group. 



* English Cheddar and numer- 



ous related forms known 

 principally in Great Britain 184 

 ** American the factory Ched- 

 dar of United States and 

 Canada ....... 184 



6. Ripened with the development of 

 gas holes. 



* Holes large Swiss-Emmen- 



thal, Gruy^re, American 



Swiss 276 



** Holes small Parmesan and 



related varieties .... 288 



Such a classification brings together series of products 

 in which there is essential similarity in the final output, 

 however great the differences in manipulation. It does 

 not consider all varieties and specialties. Some of these 

 groups are important enough to demand special mention. 



105. Processed cheeses. Cheese of any group may 

 be run through mixing and molding machines and re- 

 packaged in very different form from that characteristic 

 of the variety. In such treatment, the texture and 



