CHEESE 



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varying in depth to weigh between 60 and 80 pounds. 

 Various other forms are now often made, square and 

 long or in fancy shapes, such as a ball or a pineapple. 

 Aside from such freaks, which have never become very 

 popular, other deviations from the large, standard, 

 American Cheddar, are also made to a considerable 



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extent. People who have visited the beautiful National 

 Dairy Shows held in turn in Chicago, Springfield, Mass., 

 and Columbus, O., the National Milk and Dairy Farm 

 Expositions of New York City, the Ontario Provincial 

 Fair held each year at Toronto, or the annual State 

 Fairs in New York, Wisconsin, Michigan and other 

 cheesemaking sections will have in mind first the prom- 

 inent exhibits of the regular Cheddar, showing a uni- 

 formity in texture, form and taste that is really remark- 

 able. But one will also admire the variety of other 



