( 164 ) 
different species, which may, however, be generalise 
ed as follows: 
_Ast.. Those in the fab viehticn of which the coagu- 
lation of the milk is spontaneous. This species re~ 
tains.a great degree of softness, is peculiarly liable 
to decomppsition, and is therefore used in a short 
time after being made. Such is the eream-cheese, 
and the cheeses. of . Vinys Montdedier, and Mont 
d’Or. . | 
2d. ‘Those which have heen deprived of their se- 
rosity, by means only. of compression. _ Such are the 
cheeses of, Holland, of Cantal in France, &c. And, 
3d.. Those, to. which have been. applied, not. only, 
the action of the press, but of fire. Such are the 
cheeses known. by the names of Gruyere, Parmesan 
and Cheshire.(h) 
Of these different species, it, is, our intention to 
speak only. of the second and. third, because these 
form the cheeses of commerce, and have most con- 
nection with the public interest. 
Turning the milk, whieh is the first step in the pro- 
cess, may be effected by many different, substances, 
such as vegetable acids and astringents; but the mat- 
ter generally, if not universally employed, is either 
the second stomach of the calf, or its contents, which 
are called rennet. A portion of either put into the 
milk, (which must be left.im a state of repose,) will 
in a few hours produce the desired separation, The 
quantity of rennet-employed is not, however, a,mat- 
(1) The Schabzieger (cheese made in Switterland) is of a different kind. Instead 
of the curd, the Swiss employ the sediment of the serum, and macerate in it a few of 
the leaves, stems or seeds of the trifolium oderatum, or blue clover. It is this whick 
gives to the Schabzeiger its peculiar and highly aromatic taste and smell, 
