228 CHEESE. 



of fermentation will be caused, and the caseine will 

 be separated as a curd. 



585. The whej, as the residue of the milk is called, 

 after the separation of the curd, contains nearly all 

 of the sugar ; nearly the whole of the fatty matter 

 which it contained is entangled and separated by the 

 coagulation of the caseine. 



586. The variety of cheeses is very great, depend- 

 ing upon a number of circumstances. One important 

 distinction is caused by the state in which the fatty 

 matter is associated with the caseine. In double 

 Gloucester, for example, the oil and caseine are inti- 

 mately mixed together ; whilst in Cheddar, the oil is 

 not so thoroughly mixed with the caseine, but is 

 chiefly collected into little drops or globules, many 

 of the little cavities in the cheese being, in fact, filled 

 with oil. 



587. Stilton cheese is made from entire milk, to 

 which an additional quantity of cream has been 

 added; Parmesan is made from skimmed milk; and 

 Cheshire cheese is made from fresh milk without any 

 alteration whatever. The difference between single 

 and double Gloucester is caused by the fact, that the 

 milk for the former is partially skimmed so as to 

 remove about half the cream, whilst that for the 

 latter is left entire. Cream cheese, properly speak- 

 ing, is not really a cheese; it is rather cream, from 

 which the watery parts have been allowed to drain. 



588. A very strong and high-flavored cheese is 

 sometimes made, by allowing milk to become sour 



