INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE. 



Abertam: Description, 3. 



Albumin. See Ziger. 



Alemtejo: Description, 3; analysis, 62. 



Algau. See Limburg. 



Algau Emmental. See Emmental. 



Alpin: Description, 4. 



Altenburg: Description, 4. 



Alt Kuhkase. See Hand. 



Altsohl. See Brinsen. 



Ambert: Description, 4. 



Ancien Imperial: Description, 4. 



Ancona. See Pecorino. 



Appenzell: Description, 4. 



Armadir: Description, 4. 



Arnauten. See Travnik. 



Auvergne (or Auvergne Bleu). See Cantal. 



Backstein (see also Limburg): Description, 4; 

 analysis, 62. 



Banbury: Description, 4. 



Barberey: Description, 4. 



Battlemat: Description, 5; analysis, 62. 



Bauden: Description, 5. 



Belgian Cooked : Description, 5. 



Bellelay: Description, 5; analysis, 63. 



Bellunese. See Emmental. 



Bergquara: Description, 6. 



Bergues. See Leyden. 



Berliner Kuhkase. See Hand. 



Bgug-Panir: Description, 6. 



Bitto: Description, 6. 



Bleu (see also Gex; Sassenage; Septmoncel): De- 

 scription, 6. 



Blue Dorset. See Dorset. 



Blue Vinny. See Dorset. 



Bondon (see also Neufchatel): Analysis, 63. 



Boudanne: Description, 6. 



Boulette. See Maroilles. 



Box (Arm): Description, 6. 



Box (soft): Description, 7. 



Bra: Description, 7. 



Brand: Description, 7. 



Brick: Description, 7; analysis, 63. 



Brickbat: Description, 8. 



Brie: Description, 8; analysis, 63. 



Brinsen: Description, 9; analysis, 63. 



Briol. See Limburg. 



Brizecon. See Reblochon. 



Broccio (see also Ziger): Description, 9. 



Brocotte. See Ziger. 



Burgundy: Description, 9; analysis, 63. 



Buttermilk: Description, 9. 



Cacio. See Parmesan. 



Caciocavallo: Description, 9; analysis, 63. 



Cacio Fiore: Description, 10. 



Cacio Pecorino Romano. See Pecorino. 



Cacio Romano. See Chivari. 



Caerphilly: Description, 10; analysis, 63. 

 Cambridge: Description, 10; analysis, 63. 

 Camembert: Description, 10; analysis, 63. 

 Cancoillotte. See Fromage Fort. 

 Canquillote (see also Fromage Fort): Descrip- 

 tion, 11. 

 Cantal: Description, 11; analysis, 63. 

 Carinthian. See Limburg. 

 Carr£ Affine. See Ancien Imperial. 

 Castello Branco. See Serra da Estrella. 

 Ceracee. See Ziger. 

 Champoleon: Description, 12. 

 Chaource: Description, 12. 

 Chaschol de Chaschosis: Description, 12. 

 Cheddar: Description, 12; analysis, 63. 

 Cheshire: Description, 13; analysis, 64. 

 Cheshire-Stilton: Description, 14. 

 Chevret. See Goats' milk. 

 Chevrotin. See Goats' milk. 

 Chhana: Description, 14. 

 Chiavari: Description, 14. 

 Clenmbert. See Alpin. 

 Club. 



Colmar. See Miinster. 

 Commission: Description, 14. 

 Compiegne. See Camembert. 

 Contentin. See Camembert. 

 Cooked: Description, 14. 

 Cotherstone: Description, 15; analysis, 65. 

 Cotrone. See Pecorino. 

 Cottage: Description, 15. 

 Coulommiers: Description, 15; analysis, 65. 

 Cream: Description, 15; analysis, 65. 

 Cream, French Demi-sel: Analysis, 65. 

 Crescenza: Analysis, 65. 

 Creuse: Description, 16. 

 Cristalinna: Description, 16. 

 Daisies. See Cheddar. 

 Damen: Description, 16. 

 Danish Export: Description, 16; analysis, 65. 

 Daralag. See Bgug-Panir. 

 Dauphin. See Maroilles. 

 Delft. See Leyden. 

 Demi-sel. See Cream. 

 Derbyshire: Description, 16; analysis, 65. 

 Devonshire Cream: Description, 17. 

 Domestic Swiss. See Emmental. 

 Dorset: Description, 17; analysis, 65. 

 Dotter: Description, 17. 

 Dresdener Bierkase. See Hand. 

 Dry: Description, 17. 

 Duel: Description, 17. 

 Dunlop: Description, 18; analysis, 65. 

 Dutch. See Cottage. 

 Edam: Description, 17; analysis, 65. 

 Egg: Description, 17. 



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