'74 



The Story of Cheese 



cheese but not tolerated in the American or Dutch cheese. Often 

 the Swiss Cheese is made as large as a wagon-wheel and is sub- 

 jected to long time curing, sometimes for years. It was long sup- 

 posed that first-class Swiss Cheese could only be made in the Alps. 

 But a very good imitation is now made in Northern New York and 

 Wisconsin. 



Roquefort. The French Roquefort is inoculated with a mold 

 from stale bread which spreads through the cheese and produces 

 the peculiar flavor of this type. It is made from sheep's milk and 



Milking the Ewes at Roquefort, France 



was formerly cured in cool subterranean caverns, but now in elab- 

 orate curing houses. In this country imitation Roquefort is made of 

 cow's milk and cured in cold storage. 



Parmesan Cheese is an Italian cheese made mostly in the Valley 

 of the River Po and named from the City of Parma. It is produced 

 from partly-skimmed milk and is allowed to become hard and dry, 

 being used grated with macaroni. 



The milk is set with rennet at a comparatively high temperature, 

 about 9.5° F., and when it is firmly curdled it is broken up and 

 stirred rather vigorously, which makes the curd fine and dry. Color 

 is now added — powdered Saffron — at the rate of 0..5 gram to 100 kg. 



