CHAPTER XVI 



MISCELLANEOUS VARIETIES AND BY- 

 PRODUCTS 



As already discussed in Chapter VI, there are a large 

 number of varieties of cheese. Very many are entirely 

 unknown in America. A considerable number of forms 

 are occasionally imported and may be found by visiting 

 the markets and delicatessen stores in the foreign dis- 

 tricts of our large cities. Certain forms not widely known 

 are made in America in a few factories or are imported 

 in sufficient quantity to call for brief discussion. Some 

 of these are brought together here. 



The importance of the by-products of cheese-making 

 has not been sufficiently recognized, for manufacture on 

 a large scale is only beginning to be appreciated in America. 

 Certain cheese names, such as Mysost, are applied to whey 

 products. In addition, milk-sugar is extensively made 

 and whey-butter has been carefully studied and found 

 to be practicable under some conditions. 



278. Caciocavallo originated in Italy, but is now made 

 in certain factories of New York and Ohio. Some factories 

 in Lombardy 1 use whole milk, others use half-skimmed 

 milk. The latter practice is probably the more common. 

 In making this cheese, the milk is coagulated with rennet, 

 cut and firmed in the whey, allowed to settle and the whey 



1 Cornalba, G., Caciocavallo in Lombardy, L'Industria del 

 Latte 3, page 105, Abs. in Jahresb. f. Tierchemie 36 (1906), 

 page 250. 



293 



