CHAPTER XV 



OTHER VARIETIES OF CHEESE 



SLIGHT variations in any of the minor details of 

 the cheese making processes have a distinct influence 

 on the character of the finished product. A natural 

 result of this is that the varieties of cheese are 

 almost innumerable. Von Klenze* in his Hand Book 

 of Cheese Technology describes no less than 156 dif- 

 ferent kinds, whose manufacture is distributed through 

 Europe and America. Not only is the number of dis- 

 tinct kinds very large, but the same kind or variety 

 varies greatly in character and quality, according to 

 the conditions under which it is made. Without at- 

 tempting to accurately classify the various kinds of 

 cheese, it may be said that they fall roughly into 

 about three natural groups or classes. First, those 

 whose chief characteristics depend upon the amount 

 of water that has been removed in the process of 

 manufacture. These we may call hard or soft cheeses. 

 Second, those whose qualities depend upon the 

 amount of fat which the cheese contains, whether 

 it is the normal amount of the milk, whether a part 

 of the fat has been removed, as in the case of 

 skimmed or partially skimmed cheeses, or whether fat 

 has been added to the milk as in the case of the so- 



*Von Klenze, Handbuch der Kaserei-Technik, Bremen, 1884. 



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