138 CHEESE MAKING. 
been made in the canton of Bern since the fifteenth century. In 
this country it is made in two forms, the round or drum Swiss, 
and the block Swiss. 
The drum Swiss is pressed in large round cakes, twenty- 
four to possibly thirty-six inches in diameter, and four to six 
inches in thickness. Such a cheese will weigh, on the average, 
Fig. 63.—Students making Swiss cheese. 
about 180 pounds. The block Swiss is six inches square by 
twenty inches long, and weighs twenty-five to thirty pounds. 
The illustration (Fig. 64) shows a drum Swiss cheese cut open. 
On top is laid a square which indicates its size. The illustration 
of two block Swiss on page 142 will give an idea of their propor- 
tions. 
272. Determining Quality of Swiss Cheese. 
In order to intelligently discuss the manufacture of the 
cheese, we should know what is required in a Swiss cheese to 
make it of the best quality. 
