270 Milk and Its Products 
called cream cheeses. And third those whose dis 
tinctive characteristics depend upon the sort of fer- 
mentation to which they have been subjected. The 
details of manufacture upon which the peculiar char- 
acters depend are, in many cases, so intricate and 
minute that it is practically impossible so to describe 
them that a novice might successfully follow out the 
directions. The. actual practice must in most cases 
be learned at the hands of an experienced teacher. 
We shall, therefore, limit our discussion to a few of 
the better known and most largely manufactured. 
varieties. The introduction of the so-called fancy 
varieties in America is in its infancy, but is rapidly 
developing, and bids fair to become a most impar- 
tant diversification of the dairy industry. 
American home-trade, or stirred-curd cheese.—The 
popular consumptive demand of most American mar- 
kets requires a softer and milder flavored cheese 
than the cheddar or export type. This is brought 
about by incorporating a larger amount of water with 
the curd, and by hastening the curing process, and 
not curing it so far as is ordinarily done with a well- 
ripened cheddar. The details of the manufacture of 
the American home-trade and the American cheddar 
or export are in the main similar. In fact, the two 
processes merge into one another in such a way that 
we find a regular gradation in the cheese from the 
softest, mildest, short-keeping stirred-curd cheese to 
the most solid, long-keeping cheddar. The distinctive 
differences in the two processes of manufacture are 
that in the home-trade cheese, after drawing the whey 
