CHAP. VI. 



RIPENING OF CHEESE. 



341 



converted into a strictly fancy cheese, as rich as English Stilton. 

 Analyses of cheese from pure Jersey milk have shown over 40 per cent, 

 of fat." The table here given taken from the Connecticut report 

 affords information as to the extent to which different kinds of cheese 

 may vary in composition. 



TABLE OF ANALYSES /OF DIFFERENT KINDS OF CHEESE. 



The subjoined analyses are given by Duclaux: 



ANALYSES OF CONTINENTAL CHEESE. 



Ripening of Cheese. Cheddar cheese will ripen in any time from 

 three months to a ye&r or more, according to the conditions of its 

 manufacture. The rule is that a cheese which takes long to ripen will, 

 if well made, keep a long time ; a quicker-ripening cheese will not 



