80 



BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



Saint Benoit: Description, 50. 

 Saint Claude: Description, 50. 

 Saint Marcellin: Description, 50. 

 Saint Michels. See Limburg. 

 Saint Remy: Description, 50. 

 Saint Wei. See Yogurt. 

 Salamana: Description, 50. 

 Saloio: Description, 51; analysis, 69. 

 Sandwich Nut. See Cream. 

 Sapsago: Description, 51; analysis, 69. 

 Sassenage (see also Gex): Description, 51. 

 Satz. See Hand. 

 Savoy: Analysis, 69. 

 Scanno: Description, 52. 

 Scarmorze: Description, 52. 

 Schabzieger: See Sapsago. 

 Schachtelkase. See Box (soft). 

 Schamser: Description, 52. 

 Schlesischer Sauermilchkase. See Silesian. 

 Schlesischer Weichquarg. See Silesian. 

 Schloss: Description, 52. 

 Schottengsied : Description, 52. 

 Schutzen. See Limburg. 

 Schwarzenberg: Description, 52. 

 Schweitzer. See Swiss. 

 Senecterre: Description, 52. 



Septmoncel (see also Gex): Description, 52; analy- 

 sis, 69. 

 Serac. See Ziger. 



Serra da Estrella: Description, 53; analysis, 69. 

 Servian: Description^ 53; analysis, 53. 

 Siebenburgen. See Brinsen. 

 Silesian: Description, 53. 

 Siraz: Description, 54. 

 Sir IzMjesine: Description, 54. 

 Sir Mastny description, 54. 

 Sir Posny: Description, 54. 

 Slipcote: Description, 54. 

 Smearcase. See Cottage. 

 Sorte Maggenga. See Parmesan. 

 Sorte Vermenga. See Parmesan. 

 Soumaintrain. See Camembert. 

 Spalen: Description, 54; analysis, 70. 

 Sperrkase. See Dry. 

 Spitz: Description, 54. 

 Squares. See Cheddar. 

 Steppes: Description, 55. 

 Stilton: Description, 55; analysis, 70. 

 Stirred Curd. See Cheddar. 

 Stracchino: Description, 55. 

 Stracchino di Gorgonzola. See Gorgonzola. 

 Strassburg. See Miinster. 

 Stringer. See Spalen. 

 Styria: Description, 56. 



Sweet Curd (see also Cheddar): Description, 56. 

 Swiss: Description, 56; analysis, 70. 

 Tafl: Description, 56. 

 Tamie: Description, 56. 



Tanzenberg. Sec Limburg. 

 Teleme: Description, 56. 

 Tempete. See Canquillote. 

 Tessel: Analysis, 70. 

 Tete de Maure. See Edam. 

 Tete de Moine. See Bellelay. 

 Texel: Description, 56. 

 Thenay: Description, 56; analysis, 70. 

 Thraanen. See Emmental 

 Thuringia Carraway. See Hand. 

 Thury-en-Valois. See Camembert. 

 Tibet: Description, 57. 

 Tignard: Description, 57. 

 Tilsit: Description, 57. 

 Tome de Beaumont. See Tamie\ 

 Tome de Montagne. Sec Vacherin. 

 Topfen (sec also Cooked): Analysis, 70. 

 Toppen: Description, 57. 

 Touareg: Description, 57. 

 Trappist: Description, 57; analysis, 70. 

 Travnik: Description, 58. 

 Trockenkase. See Dry. 

 Trouville: Description, 58. 

 Troyes: Description, 58; analysis, 70. 

 .Tschil: Description, 59. 

 Tuile de Flandre. See Marolles. 

 Tuna: Description, 59. 

 Tuschinsk. See Ossetin. 

 Twdr Sir: Description, 59. 

 Tworog: Description, 59. 

 Tyrol Sour. See Hand. 

 Uri: Description, 59. 

 Vacherin: Description, 59; analysis, 70. 

 Vendome: Description, 59; analysis, 70. 

 Villiers: Description, 60. 

 Viterbo (see also Pecorino): Analysis, 70. 

 Vlasic. See Travnik. 

 Void: Description, 60. 



Vorarlberg Sour-milk: Description, 60; analysis, 70. 

 Walliskase. See Saanen. 



Warwickshire (sec also Derbyshire): Analysis, 70. 

 Washed Curd. See Cheddar. 

 Weihenstephan. See Box (firm). 

 Weisslak: Description, 60. 

 Wensleydale: Description, 60; analysis, 70. 

 Werderka.se. See Elbing. 

 West Friesian: Description, 61. 

 Westphalia Sour-milk: Description, 61. 

 White: Description, 61. 

 Wiltshire (sec also Derbyshire): Analysis, 70. 

 Withania: Description, 61. 

 Yogurt: Description, 61. 

 Yorkshire-Stilton. See Cotherstone. 

 Young Americas. See Cheddar. 

 Ziegel: Description, 61. 

 Ziegenkase. See Goats' Milk. 

 Ziger: Description, 62; analysis, 70. 

 Zips. See Brinsen. 



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