PREPARATION OF CHEDDAR CHEESES IN AMERICA. 249 



6. Holland. Edam, Kommission, Manbollen, Gouda, Friesische, 

 Neumilch, Neu Juden, Holland Skim-milk cheese 



7. Italy. Parmesan, Cacio cavallo, Chiavari. 



8. Sweden. Farlosa, Flishult, Riseberga, Swartz, Stockhumla. 



9. Austria -Hungary. Battlematt, Borarlberger, Luneburger, 

 Giissinger. 



10. Sivitzerland. Emmen thaler, Gruyere, Spalen, Battlematt, 

 Saanen, Wallis, Urfer, Engadine, Appenzeller, Prattigauer Pressen, 

 Schweizer Mager, Pfister Mager, Chaschol de Chaschosia, Rhein- 

 waldthaler. 



Preparation of Cheddar Cheeses in America. The manufacture of hard 

 cheeses, which has developed in America from the beginning of 1860 up to 

 the present time to an astonishing extent, is carried on according to a method 

 which is similar in its essential characteristics to the method employed in 

 England for the manufacture of Cheddar cheese. The American method 

 only differs in a few points from the English one. The American Cheddar 

 cheeses are manufactured in the large and numerous cheese factories of the 

 United States and Canada. They are of cylindrical shape, their shape 

 generally being such that their diameter is in the ratio of three to two 

 approximately to their height. They vary in size. Whole milk for the 

 most part is used in their manufacture. The Cheddar cheeses destined for 

 export to tropical countries weigh on an average only 14 to 18 kilos. On 

 the other hand, cheeses destined for export to Europe and for home con- 

 sumpt are comparatively heavy cheeses, weighing as much as 60 or more 

 kilos. Cheeses which on an average weigh 27 kilos., measure 35 to 40 cm. 

 in diameter and 25 to 28 cm. in depth. 



If it be desired to mix the evening's milk with the morning milk of the 

 next day, as is often the case, it is placed in a cool bath, and is kept in 

 continuous motion by a peculiar arrangement of tubes, through which 

 water is constantly flowing so as to prevent creaming. 



In the preparation of Cheddar cheese in America, special stress is put 

 on the aeration of the milk after milking. A prevalent opinion is that fine 

 cheese cannot be made from milk which has not been aerated. For aerating 

 milk special arrangements are made. That excellent cheese can always be 

 made from milk which has not been aerated is, however, well known. The 

 opinion is also widely prevalent in America that fine cheeses of good 

 keeping quality cannot be prepared from milk which has been reduced 

 to a low temperature. On this account great care is taken not to cool the 

 milk for the manufacture of cheese to too low a temperature, if possible 

 not below 17 C. 



The method of preparation is essentially as follows: The evening 



