CHEESE 



Cheese of a thousand different kinds is made, varying in proper- 

 ties and appearance from the solid, yet mellow and agreeable 

 Cheddar Cheese to the semi-soft, malodorous Limburger, the delic- 

 ious, soft Neufchatel and Cream Cheese, or the sweet Myseost of 

 Norway. In India cheese was made centuries ago; today it is pro- 

 duced the world over, in the caves of the Swiss Alps and in the most 

 modern and scientific American cheese factories and laboratories. 

 Of these myriad types we can here describe only a few. 



Cheese may be classified into that made with rennet and that 

 made without. Of cheese made with rennet some is what is called 

 hard, some soft. 



The English and American Cheddar — the common American 

 cheese — the Dutch Gouda and Edam, the Swiss Gruyere, and the 

 Italian Parmesan are all hard cheese made with rennet. As examples 

 of the soft varieties 'may be mentioned the French Camembert and 

 Brie, Cream and Neufchatel Cheese. In a class by themselves are 

 such cheeses as the French Roquefort, the English Stilton, and the 

 Italian Gorgonzola, their peculiar flavors being derived from molds 

 implanted in the curd. 



When cheese is made without rennet, the milk is allowed to 

 curdle by natural acidity or it is in some other way made acid. 

 Among the varieties made by this method the common Cottage 

 Cheese is the best known. 



For many years imitations of foreign varieties such as Swiss and 

 Limburger have been made in Northern New York and Wisconsin. 

 As a result of the war and the cutting off of foreign cheese imports, 

 the State of Wisconsin has built up a large business in these fancy 

 varieties. New types have lately been added, as the Romano, 



