CHEESE AND CHEESE-MAKING 



CHAPTER I 



THE PRINCIPLES OF CHEESE-MAKING 



PROFESSOR HENRY, of the Wisconsin Agri- 

 cultural College, recently stated that the loss 

 of the American cheese trade with Great 

 Britain was owing to the fact that his country- 

 men did not make the best article, and that 

 in many cases imitation cheese was produced 

 for the sake of a possible temporary profit, but 

 to the ultimate loss of all concerned. Whatever 

 may be the immediate gain effected by the addi- 

 tion of foreign fat to milk, or by the removal of 

 a portion of the cream it contains, the permanent 

 value of the cheese industry to the producer is 

 maintained only by the manufacture of the best, 

 and of its production in the largest possible 

 quantity. To obtain both quantity and quality 



B 



