74 DAIRY LABORATORY GUIDE 



HARD CHEESE 



Pineapple cheese United States. 



Cheddar cheese '. England. 



Stilton cheese England. 



Blue Dorset cheese England. 



Cheshire cheese England. 



Rex cheese France. 



Gruyere cheese France. 



Port du Solut France. 



Edam cheese Holland. 



Gorgonzola cheese Italy. 



Cacio cavolla cheese Italy. 



Gouda cheese Holland. 



Whey cheese Norway. 



Blundeer cheese Norway. 



Old (Norwegian) cheese Norway. 



Mysort cheese Sweden. 



Emmenthaler cheese Switzerland. 



Schweitzer cheese Switzerland. 



Danish export cheese Switzerland. 



Schabzieger (SapSago) cheese Switzerland. 



Zieger (albumin) cheese Switzerland. 



Sera Do Estrella Portugal. 



THE FOLLOWING BLANK FORM MAY BE USED 

 IN CHEESE-MAKING 



Date Weather 



Vat No 



Condition of milk 



flavor 



temperature 



acidity 



per cent of fat 



Pounds milk in vat 



Starter, amount used 



kind 



condition 



Color, amount 



kind 



