CHAPTER XV 

 THE SWISS AND ITALIAN GROUPS 



CERTAIN varieties of hard cheese of foreign origin are 

 now made to some extent in this country. If not 

 manufactured in sufficient quantities to supply the 

 demand, the remainder is imported. These hard cheeses 

 are now considered. 



SWISS CHEESE 



Swiss cheese, variously known as Gruyere, Emmenthal, 

 Schweitzer and Swiss, had its origin in the Alpine cantons 

 of Switzerland. From this region its manufacture has 

 been carried by Swiss dairy-men and emigrant farmers 

 into widely separate lands. The Swiss colonies settled 

 in the United States in the Mohawk Valley and in Catta- 

 raugus County, New York; in Wayne, Stark, Summit, 

 Columbiana and Tuscarawas counties of Ohio, and in 

 Green and Dodge counties in Wisconsin. Of all these, 

 the Wisconsin colonies have become the most extensive. 

 Similar colonies have developed the making of this type 

 of cheese in Sweden and Finland. 



266. The Swiss factory. Swiss cheese cannot be 

 made in a vat like other types for reasons that will be 

 explained later. In place of the vat is used a kettle, 

 generally of copper, and it may or may not be jacketed 

 for steam or for hot water (Fig. 56). These kettles vary 

 in capacity from 600 to 3000 pounds of milk. The cheese- 



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