366 OTHER MILK PRODUCTS. 



2. Hard Cheeses. — These are obtained by coagulating at 

 higher temperatures (30° C. or 86° F. to 35° C. or 95° F.) ; they 

 may be again divided as follows : — 



(1) Cheese made from milk and cream — Stilton. 



(2) Cheese made from whole milk — Cheddar, Cheshire, Dunlop, and 



Wensleydale made in England ; Port de Salut made in France ; 

 Emmenthaler or Gruyfere made in Switzerland, Edam in 

 Holland, and Gorgonzola and Cacio Cavallo in Italy. 



(3) Cheese made from partially skimmed milk — Parmesan in Italy; 



Derby, Gloucester, Leicester, and, sometimes, Cheddar in 

 England ; Edam {usually made in this way) in Holland, and 

 Gruyfere in Switzerland. 



Skim milk cheese and cheese made from skim milk enriched 

 by margarine are also made. 



A famous cheese, known as Roquefort, is prepared from sheep's 

 milk ; Besana has shown that many sorts of cheese may be made 

 from sheep's milk. 



Goat's milk is also employed in cheese manufacture, but these 

 cheeses are not important articles of commerce. 



In addition to rennet cheeses, cheese made from the curd 

 precipitated by warming milk which has been allowed to become 

 sour is also used. The only cheese thus made in England is 

 cream cheese ; frequently an acid is added to the cream instead 

 of allowing lactic fermentation to take place. A Swiss cheese, 

 Glarner, and the German caraway cheese come under this 

 ■category ; the latter is mixed with caraway seeds. 



Composition of Cheese. — But little is known of the composi- 

 tion of cheese. Most of the analyses made have included only 

 water, fat, ash, and total nitrogenous substances either by differ- 

 €nce or by estimation of the nitrogen and multiplication of this 

 by a factor. In very few cases has the separation of the nitro- 

 genous matters been attempted, and it is doubtful whether, 

 where this has been done, much real information as to the 

 character of the products has been obtained. The chemical 

 knowledge of cheese must be pronounced to be in a much 

 less satisfactory condition than that of other milk products. 



The following tables (XCIII. to XCVII.) will give the proxi- 

 mate composition of various cheeses ; they will be useful as show- 

 ing the most striking differences. Thus soft cheeses contain large 

 amounts of water, and small percentages of fat and protein ; 

 cheeses made from whole milk contain an amount of fat at least 

 equal to the protein, while skim milk cheeses contain usually 

 less fat than protein ; in cream cheeses the fat greatly exceeds 

 the protein : — 



