CHAPTER XIV. 
SWISS CHEESE—ITS CHARACTERISTICS. 
269. Sweet Curd Cheese. 
It will be remembered that Cheddar cheese was first made 
in England and was introduced into America by the emigrants 
from England. In like manner the manufacture of a number of 
other styles of cheese has been introduced. These styles are 
what are generally termed sweet-curd cheese. The Cheddar is 
made from ripened milk and a certain amount of acid is devel- 
oped in the whey. With the sweet curd varieties, however, the 
milk must be sweet, the milk being curdled and cooked up as 
rapidly as possible and then put into the molds before salting. 
The salt is nearly all applied to the outside of the cheese by 
means of dry salt rubbed on the surface or by soaking the 
cheese in a strong brine. 
Among these cheese are ‘‘Swiss,’’ of the round and block 
varieties, also brick and Limburger. Swiss cheese has been made 
in this country quite as long as has the Cheddar and with the 
brick and Limburger, will soon be, if it is not already, entitled 
to the name ‘‘ American.”’ 
270. Swiss Cheese, Where Made. 
American Swiss, or ‘‘Sweitzer,’’ as it is called, is made to 
the greatest extent in this country in Green and Dodge counties, 
Wisconsin; in Wayne, Stark and other counties in Ohio; and in 
New York State. The makers are mostly natives of Switzer- 
land, who have emigrated to this country and brought their 
methods of making with them. These methods can probably be 
improved upon in a number of ways, as will be indicated. 
271. Description of Swiss Cheese. 
Swiss cheese is known in the old country by the name of 
Emmenthaler. Its origin is not definitely known, but it has 
137 
