200 Milk and Its Products. 



skimmed or partially skimmed cheeses, or whether fat 

 has been added to the milk as in the case of the so- 

 called cream cheeses. And third, those whose dis- 

 tinctive characteristics depend upon the sort of fer- 

 mentation to which they have been subjected. In 

 the case of many of these, special ferments are in- 

 troduced into the cheese during the curing process, to 

 bring about the desired characteristics and flavors. 

 The details of manufacture upon which the peculiar 

 characters depend are, in many cases, so intricate 

 and minute that it is practically impossible to so 

 describe them that a novice might successfully fol- 

 low out the directions. The actual practice must in 

 most cases be learned at the hands of an expe- 

 rienced teacher. Even as careful a description as 

 possible is more than could be attempted here, and 

 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 stlrred-ctird cheese. — The 

 popular consumptive demand of most American mar- 

 kets requires a softer and milder flavored cheese 

 than the cheddar 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 cheddar. The details of the manufacture of 

 the American home -trade and the American cheddar 



