Prepared Cheese. 209 



and proceeds toward the center, and the cheeses are 

 considered to be marketable when one- quarter of the 

 cheese has taken on its characteristic texture. 



Imitation Swiss cheese. — A considerable amount of 

 cheese closelj' resembling the true Eramenthaler is 

 made in America. Its main distinctive characteristic 

 lies in its peculiar flavor, and in the appearance of 

 the peculiar, so-called Swiss holes in its texture. 

 Both of these are due to specific fermentations, 

 which take place in the cheese during the curing 

 process. (See Emmenthaler cheese, page 219.) 



These are the principal varieties of cheese that 

 are manufactured to any large extent in America. 

 There are, however, a number of brands of cheese 

 upon the market that, may properly be classed under 

 the general name of 



Prepared cheese. — These fancy brands are in gen- 

 eral made from an ordinary cheese of good quality, 

 by removing the rind and reducing the remainder 

 to a homogeneous, more or less pulpy, mass. To this 

 is added a certain amount of additional fat, either in 

 the shape of butter or other fat, and some flavoring 

 matter in the form of cayenne pepper, brandy, or 

 something of like nature. The cheese is then packed 

 closely in fancy glass or earthenware packages, sealed 

 tightly, and marketed. The names under which it is 

 sold vary with the manufacturer and with the recipe 

 under which it is made. Many of them are sold 

 under registered trade -marks. Some of the better 

 known are Club House, Meadow Sweet, Canadian 

 Club, etc. 



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