CHEESE 87 



with the view of making this chapter more useful to 

 those who desire to study in detail the manufacture 

 of various fancy foreign types of cheese such as Edam, 

 Swiss, Brick, Roquefort, etc., which are now made in 

 this country in constantly increasing quantities. 



For more complete directions in cheese making 

 students are referred to '^A B C in Cheese Making" 

 by J. H. ]\Ionrad, and other technical w^orks. 



Cheese of a thousand different kinds is made, varying 

 in properties and appearance from the solid, yet mellow 

 and agreeable Cheddar cheese to the semi-soft, mal- 

 odorous Limburger, the delicious, soft Neufchatel and 

 Cream cheese, or the sw^et JVIyseost of Norway. In 

 India cheese was made centuries ago ; to-day it is pro- 

 duced the world over, in the caves of the Swdss Alps and 

 in the most modern and scientific American cheese 

 factories and laboratories. Of these myriad t^pes we 

 can here describe only a few. 



Cheese may be classified into that made with rennet 

 and that made without. Of cheese made with rennet 

 some is what is called hard, some soft. 



The English and American Cheddar — the common 

 American cheese — the Dutch Gouda and Edam, the 

 Swiss Gruyere, and the Italian Parmesan are all hard 

 cheese made with rennet. As examples of the soft 

 varieties may be mentioned the French Camemhert and 

 Brie, Cream and Neufchatel cheese. In a class by them- 

 selves are such cheeses as the French Roquefort, the 

 English Stilton, and the Italian Gorgonzola, their pecu- 

 liar flavors being derived from molds implanted in the 

 curd. 



AVhen cheese is made without rennet, the milk is 

 allowed to curdle by natural acidity or it is in some other 



