CHEESE 



111 



OTHER TYPES OF HARD CHEESE MADE WITH RENNET 



In the manufacture of the Dutch Gouda, the Danish 

 Export, and other similar t^i^es, the " cooking '' and 



A variety of domestic and foreign cheese made at the dairy school of the 

 University of Wisconsin 



matting of the curd, characteristic of the EngHsh and 

 American Cheddar, are more or less omitted. Other- 

 wise the process and the result are not greatly different. 

 They are all ''hard" or solid cheese of the same class, 

 though there are hundreds of varieties in different 

 localities, each with some peculiarity of its own. 



