78 Agricultural Bacteriology. 



bring, efforts have been made to manuf a.cture them in 

 America. The greatest degree of success is met in the 

 making of Swiss and Limburger. Many millions of - 

 pounds of these cheese are made annually in Wisconsin. 

 Camembert is made to a small extent in some of the east- 

 ern states. The manufacture of the remaining kinds has 

 not yet been put on a commercial basis in this country. 



Swiss cheese. This cheese is made from very sweet 

 milk. It is especially important that the milk be pro- 

 duced under such conditions as to prevent contamination 

 with gas-forming bacteria, since the Swiss maker can not 

 make use of the means available to the cheddar maker to 

 prevent and overcome these forms. The Swiss makers 

 fear gassy milk very much ; they insist that the farmers 

 shall not include in the milk brought to the factory that 

 drawn from a cow suffering from garget since they think 

 that such milk will cause gas in the cheese. The Swiss 

 maker insists that the farmer shall not strain his milk. 

 The milk is strained at the factory. By watching the ap- 

 pearance of the strainer the maker can detect dirt in the 

 milk and often cases of udder trouble in the herds of the 

 patrons. He thus knows better the conditions under 

 which the milk was produced than does the cheddar 

 maker whose patrons strain the milk on the farm. 



Rennet and the lactic acid bacteria play the same part 

 in the ripening of Swiss cheese that they do in cheddar, 

 but as the flavor is different the causes operative here 

 must be other than in cheddar cheese. Swiss cheese 

 does not have the solid texture of cheddar cheese but is 

 studded with holes from the size of a hazelnut to a hick- 

 orynut. These holes are called ' ' eyes ' ' and a cheese that 

 lacks them is termed a "blind" cheese. As these open- 

 ings exist in a normal cheese they may be called the trade 



