DIFFERENT KINDS OF CHEESE AND THEIR CLASSIFICATION. 245 



as may, at the same time, be regarded as typical, to a certain 

 extent, of the larger groups of cheeses. He limits himself to this, 

 because he doubts if a more detailed description, unless it went into 

 all characteristics in an exhaustive manner, would possess any practi- 

 cal value. It is not possible from a short summary and description 

 to prepare, with good results, new foreign kinds of cheeses. This 

 can only be effected by studying the manufacture locally, or by 

 having at hand a good treatise which contains descriptions of the 

 most minute detail. In such monographs the literature of the 

 subject is comparatively poor. Detailed descriptions, although not 

 so thorough as to permit of working from them alone, are to be 

 found, for French cheeses, in Pouriau's excellent work, and for 

 American cheeses, in L. B. Arnold's work, on this subject. An 

 intelligent description of cheese manufacture will be also found in 

 Dr. Von Klenze's Handbuch der Kdserlitechnik. Finally, descrip- 

 tions of cheese manufacture are to be found in B. Martiny's book, 

 and in the author's work on the subject. 



In the following epitome, the two chief groups of cheeses are 

 rennet cheeses and sour-milk cheeses. The rennet cheeses the 

 author divides into cow, sheep, and goat milk cheeses, &c., and the 

 cheeses of the larger portion of this class, viz. the cheeses made 

 from cows'-milk, are further divided into soft and hard cheeses. In 

 the different paragraphs are given the names of the cheeses and the 

 countries where they were originally manufactured, arranged in 

 alphabetical order. Cheeses are designated as fat when they are 

 made of whole milk, half fat when they are made from half whole- 

 milk and half skim-milk, and skim when they are made from skim- 

 milk. No hard and fast division can be drawn between soft and 

 hard cheeses; but as is necessary from the classifiation adopted, in 

 the cases in which it is doubtful whether the chesses should be brought 

 under the one class or the other, the author classifies as soft cheeses 

 those which have a more or less smeary and soft substance, and as 

 hard cheeses those which are friable and dry. 



As cows'-milk sometimes contains almost as much, sometimes 

 somewhat more, and sometimes somewhat less fat than nitrogenous 

 matter, the ratio between fat and nitrogenous matter does not vary 

 much in fresh fat cheeses between that of 50 to 50 (taking 100 as 

 unity). If this varies to such an extent that 60 to 40 is the ratio, 

 the milk which has been made into cheese has had cream added to 

 it, and the cheese is a super-fatty cheese. In half -fat cheeses the 



