192 Milk and Its Products. 
skimmed or partially skimmed cheeses, or whether fat 
has been added to the milk as in the case of the so- 
called cream cheeses. And third, those whose dis- 
tinctive characteristics depend upon the sort of fer- 
mentation to which they have been subjected. In 
the case of many of these, special ferments are in- 
troduced into the cheese during the curing process, to 
bring about the desired characteristics and flavors. 
The details of manufacture upon which the peculiar 
characters depend are, in many cases, so intricate 
and minute that it is practically impossible to so 
deseribe them that a nvoice might successfully fol- 
low out the directions. The actual practice must in 
most cases be learned at the hands of an _ expe- 
rienced teacher. Even as careful a description as 
possible is more than could be attempted here, and 
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 infaney, but is rapidly 
developing, and bids fair to become a most impor- 
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 
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