CLASSIFICATION 85 



appearance may be so changed as to give the effect of a 

 new product. Substances (such as pimiento) are added 

 to change the flavor. Or the product may be canned 

 and sterilized with equally great change of flavor and tex- 

 ture. One thus finds Club made from Cheddar; Pimi- 

 ento from Cream, Neufchatel or Cheddar; similarly 

 olive, nut and other combinations are made. The 

 possible variations are numerous. 



106. Whey cheeses. Several products bearing cheese 

 names are made from whey. These take the forms of 

 the recovery of the albumin and casein separately or in 

 a single product, and the recovery of the milk-sugar 

 either alone or with the albumin. Whey cheeses have 

 been especially developed by the Scandinavian people, 

 although some of them have their origin in the south of 

 Europe. Certain of these varieties are produced on a 

 limited scale in America. 



There are a number of forms fairly widely known that 

 are difficult to place in this scheme of groups. Among 

 these are Caciocavallo, Sap Sago. 



107. Soft and hard cheeses. Another . commonly 

 used classification makes two groups: (1) soft cheeses; 

 (2) hard cheeses. In such a classification the semi-hard 

 ^roup presented here is included with the soft cheeses. 

 Some cheeses of this group are soft in texture. This is 

 correlated with high water-content, high fat-content or 

 both together. 



108. Relation of moisture to classes. In this classi- 

 fication the water-content reflected in the texture of the 

 cheese assumes first place. To carry the analysis some- 

 what further by showing the correlation between water- 

 content and certain factors, a tabulation of well-known 

 varieties of typical groups is presented (Table III). In 



