270 Milk and Its Products 



called cream cheeses. And third those whose dis 

 tinctive characteristics depend upon the sort of fer- 

 mentation to which they have been subjected. The 

 details of manufacture upon which the peculiar char- 

 acters depend are, in many cases, so intricate and 

 minute that it is practically impossible so to describe 

 them that a novice might successfully follow out the 

 directions. The actual practice must in most cases 

 be learned at the hands of an experienced teacher. 

 We shall, therefore, limit our discussion to a few of 

 the better known and most largely manufactured 

 varieties. _ The introduction of the so-called fancy 

 varieties in America is in its infancy, but is rapidly 

 developing, and bids fair to become a most impor- 

 tant diversification of the dairy industry. 



American home -trade, or stirred -curd cheese. The 

 popular consumptive demand of most American mar- 

 kets requires a softer and milder flavored cheese 

 than the eheddar or export type. This is brought 

 about by incorporating a larger amount of water with 

 the curd, and by hastening the curing process, and 

 not curing it so far as is ordinarily done with a well- 

 ripened eheddar. The details of the manufacture of 

 the American home -trade and the American eheddar 

 or export are in the main similar. In fact, the two 

 processes merge into one another in such a way that 

 we find a regular gradation in the cheese from the 

 softest, mildest, short-keeping stirred-curd cheese to 

 the most solid, long -keeping eheddar. The distinctive 

 differences in the two processes of manufacture are 

 that in the home -trade cheese, after drawing the whey 



