288 THE BOOK OF CHEESE 



The yield of Swiss cheese varies from 8 to 11 pounds 

 to 100 pounds of milk. The more solids in the milk, the 

 more moisture incorporated in the cheese; the smaller 

 the loss of solids in the manufacturing process, the 

 larger will be the yield from a given amount of milk. 



THE ITALIAN GROUP 1 



A group of varieties, best known in America by Parme- 

 san, are made in Italy with related forms in Greece and 

 European Turkey. These forms are very hard, usually 

 uncolored, with small eyes or holes. They are made in 

 large cheeses which ripen very slowly. Cow's milk is 

 regularly used for Parmesan and Grana in northern 

 Italy ; other varieties contain goat or sheep milk or vari- 

 ous mixtures. Aside from Parmesan, few of the other 

 forms are known outside the place of origin except as 

 they are exported in a small way to satisfy the demand 

 of emigrants from these regions. 



276. Parmesan. One type of Italian cheese, how- 

 ever, the Parmesan, has become very widely known. In 

 general the consuming trade does not discriminate be- 

 tween Parmesan, Grana and closely related forms. Par- 

 mesan is made in large cheeses which require one to three 

 years for proper ripening ; in texture it is very hard with 

 small eyes or holes formed by very slow fermentation. 

 Such cheeses are ripened in large storehouses in which 



1 Gorini, C., Studi sulla fabricatione razionale del fromaggi 

 Grana, Boll. uff. del Ministero Agr. Ind. e Comm. Anno X, 

 serie C, Fasc. 10, pages 1-7, Roma, 1911. 



Gorini, C., On the distribution of bacteria in Grana cheese, 

 Centralb. f. Bakt. etc. 2 Abt. 12 (1904), pages 78-81. 



Fascetti, G., The technological chemistry of the manufacture 

 of Grana cheese in Reggio, Staz. Sper. Agr. Ital. 47 (1914), 

 no. 8, pages 541-568. 



