434 



MICROBIOLOGY OF MILK AND MILK PRODUCTS 



Specikc Kinds of Cheese 



There are cheeses made in this, and especially in foreign countries, 

 which are of great commercial importance. Only a few can be men- 

 tioned. It has been found possible to manufacture a few so-caUed 

 "foreign cheeses" in this country; however, with some "foreign 

 cheeses" the manufacture has been successful only in such localities 

 where such types originally developed, and where the climate and other 

 conditions are favorable to a normal ripening. 



Cheddar Cheese. — Cheddar cheese, treated in much detail in the 

 foregoing considerations because it is the most important American 

 cheese, is made in England and her colonies and in the United States. 



Fig. 137. — Typical development of "eyes" in Swiss cheese, (flriginal.) 



It appears in many varieties and by the American consumer is often 

 called American cheese in distmction from the foreign cheeses. This 

 distinction is riot wholly applicable at the present time. 



Emmenxhaler Cheese. — Swiss or Emmenthaler cheese originated 

 in Switzerland, but is now made in various other coimtries. Alarge 

 amount is made in Wisconsin, Ohio and New York (Fig. 137). It is 

 characterized by its sweetish flavor and by the so-caUed " eyes," which 

 are holes formed by gas, produced in a fermentation that occurs' subse- 

 quent to the fermentation of the lactose. The number of eyes is not 

 large and they are evenly distributed throughout the mass of the cheese 

 except near the surface. 



The cheese is made from as fresh milk as it is possible to secure. 

 The, rennet used is prepared by placing a piece of the dried rennet in 

 whey and incubating the same for twenty-four to thirty-six hours at 30°. 



