CHEESE AS FOOD 



269 



parison of cheese with other kinds of food. The Ched- 

 dar was a rich cheese two years old, the double Glou- 

 cester one year old, the Dunlop one year old, the skim- 

 milk one year. 



Professor Johnston gives a table of comparison of 

 Cheddar and skim-milk cheese in a dried state, and milk, 

 beef, and eggs, also in a dried state, as follows : 



A full-milk cheese differs but little from pure milk, 

 except in the absence of sugar, which, as already seen, 

 is held in solution, and goes off in the whey. The dif- 

 ference becomes greater in proportion as the cream is 

 removed from the milk before curding, and the nutritive 

 qualities thereby diminished. 



Cheese is used both as a regular article of food, for 

 which the ordinary kinds of full-milk cheeses are 

 admirably fitted, and as a condiment or digester, in con- 

 nection with other articles of food; and for this purpose 

 the stronger varieties, such as are partially decayed 

 and mouldy, are best. " When the curd of milk is 

 exposed to the air in a moist state, for a few days, at a 

 moderate temperature, it begins gradually to decay, to 

 emit a disagreeable odor, and to ferment. When in 

 23* 



