290 Milk and Its Products 
might be expected, the various localities have devel- 
oped many varieties of this general type, in the same 
way that the different forms of cheddar and allied 
cheese have come to differ from one another. It is 
generally considered that the cheese known as Em- 
menthaler is typical of the whole group of Swiss 
cheeses. The Emmenthaler cheese is made in a 
large copper kettle instead of a vat, and ordinarily the 
curd made in one vessel is pressed as a single 
cheese. After the curd has been coagulated with ren- 
net, it is broken up in various ways into small pieces 
as nearly uniform in size as possible, and then heated, 
with careful stirring and attention, up to 185° or 
140° F. After heating, the curd is allowed to sink 
to the bottom of the vessel in a solid mass, and 
while in this condition the bandage is slipped around 
it and the whole mass of curd conveyed to the 
hoops, where it is pressed. In the subsequent curing 
the curd is usually salted from the outside of the 
cheese as it is curing, and during the curing pro- 
cess certain fermentations go on which produce large 
holes in the cheese. These holes in perfect cheese 
should be uniform in size and at equal distances from 
one another. The casein itself breaks down into a 
cheese of solid, uniform texture and characteristic fla- 
vor. It has been asserted that the characteristic fia- 
vors of the Swiss cheese are due to the character of 
the Alpine pastures upon which the cows feed, but it 
is altogether likely that the curing fermentations have 
as much or more to do with developing these flavors, 
Hdam.—The round Dutch cheeses, colored red, 
