Prepared Cheese 279 
and proceeds toward the center, and the cheeses are 
considered to be marketable when one-quarter of the 
cheese has taken on its characteristic texture. 
Imitation Swiss cheese.—A considerable amount of 
cheese closely resembling the true Emmenthaler is 
made in America. Its main distinctive characteristic 
lies in its peculiar flavor, and in the appearance of 
the peculiar, so-called Swiss holes in its texture. 
Both of these are due to specific fermentations, 
which take place in the cheese during the curing 
process. (See Emmenthaler cheese, page 289.) 
These are the principal varieties. of cheese that 
are manufactured to any large extent in America. 
There are, however, a number of brands of cheese 
upon the market that- may properly be classed under 
the general name of 
Prepared cheese.—These fancy brands are ‘in gen- 
eral made from an ordinary cheese of good quality, 
by removing the rind and reducing the remainder 
to a homogeneous, more or less pulpy, mass. To this 
is added a certain amount of additional fat, either in 
the shape of butter or other fat, and some flavoring 
matter in the form of cayenne pepper, brandy, or 
something of like nature. The cheese is then packed 
closely in fancy glass or earthenware packages, sealed 
tightly, and marketed. The names under which it is 
sold vary with the manufacturer and with the recipe 
under which it is made. Many of them are sold 
under registered trade-marks. Some of the better 
known are Club House, Meadow Sweet, Canadian 
Club, etc. 
