CHEESE 89 



way made acid. Among the varieties made by this 

 method the common Cottage cheese is the best known. 



For many years imitations of foreign varieties such as 

 Swiss and Limburger have been made in Northern New 

 York and Wisconsin. As a result of the war and the 

 cutting off of foreign cheese imports, the State of Wis- 

 consin has built up a large business in these fancy va- 

 rieties. New types have lately been added, as the 

 Romano, Riggiano, and Alyzethra, which are of Italian 

 and Greek origin. Some of these are made of whole 

 milk, some of partly skimmed milk, and others of the 

 albumin of the whey. 



Let us briefly review the characteristic features in 

 the making of the older types. 



CHEDDAR CHEESE 



For a hundred years or more this famous cheese has 

 been made and marketed at the village of Cheddar near 

 Bristol, England. 



In the middle of the nineteenth century a farmer in 

 that neighborhood, Joseph Harding of ]\Iarksbury Vale, 

 systematized the manufacture and it was his method 

 that became the model for cheesemaking in America. 

 In this country it was first made in Herkimer County, 

 N. Y., where Harry Burrell not only made cheese for 

 the home market, but also exported to England, and 

 his son, David H. Burrell, at Little Falls later developed 

 the machinery w^hich became the standard for the 

 American and Canadian cheese factories. 



The factory system by which cheese was made from 

 milk brought together from several farms, originated 

 near Rome, N. Y., and soon cheesemaking became an 

 important industry throughout Central and Northern 



