Whey Cheese 



33 



other attractive packages. American, Roquefort, or any other 

 well-known type may be used as the stock for these cheeses. Every- 

 where they are favorites in dining cars and lunch rooms. 



Whey Cheese. In Switzerland the so-called Zieger Cheese is made 

 from sour whev. the albumin being coagulated by heat and, with 

 whatever butterfat there mav be left in the whey, skiinmed off the 

 top. In Norway "Myseost" ("Ost" is Norwegian for cheese) is 

 made by boiling down whey almost to dryness. If goat milk is 

 available to mix in. it improves the cheese. The main substance is 

 sugar of milk and the cheese has a sweet, syrupy flavor. 



Milking the Goat in Norway 



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