UNITED STATES DEPARTMENT OF AGRICULTURE 



BULLETIN No. 608 



Contribution from the Bureau of Animal Industry 

 <&L&"^3'U A - D - MELVIN, Chief 



Washington, D. C. 



March 6, 1918 



VARIETIES OF CHEESE: DESCRIPTIONS AND 



ANALYSES. 1 



By C. F. Doane, Dairy Manufacturing Specialist, Dairy Division, and H. W. 



Lawson, formerly of the Office of Experiment Stations. 



CONTENTS. 



Introduction 1 



Description of varieties of cheese 3 



Analyses of cheese 62 



Page. 

 Sources of analytical data 71 



Index to descriptions and analysis of cheese. . 77 



INTRODUCTION. 



In the fiscal year 1901 the importations of cheese into the United 

 States were valued at $1,946,033, and since then have increased very 

 greatly, as shown in the table below : 



Table I. — Importations of cheese into the United States. 



1901 $1, 946, 033 



1905 3, 875, 161 



1910 7, 053, 570 



1911—— - 7, 920, 244 



1912 8, 807, 249 



1913 9, 185, 184 



1914 11, 010, 693 



A number of varieties are included in these importations, and 

 nearly all are among the highest priced cheeses made, such as Em- 

 mental from Switzerland, Parmesan and Gorgonzola from Italy, 

 Roquefort, Camembert, and Brie from France, and Edam from 

 Holland. 



1 This bulletin is a revision of Bureau of Animal Industry Bulletin 146, which was 

 issued in 1911, and which in turn was a revision of Bureau of Animal Industry Bulletin 

 105, issued in 1908. Dr. Lawson was a joint author of the original work, but is not 

 responsible for the changes embodied in the present edition. Acknowledgment is made of 

 suggestions and information received from the Bureau of Chemistry. 

 13113°— 18— Bull. 608 -1 



