60 A Handbook for Dairymen 



I. Soft cheese containing 45 to 75 per cent water. 

 They are Cottage Cheese, Pot Cheese, Hoop Cheese, 

 Neufchatel Cheese, Cream Cheese, Pimento Cheese 

 and Gervais Cheese. 



II. Soft cheese, ripened, containing from 40 to 50 

 per cent water, include Camembert, Brie, d'Isigning, 

 Leiderkranz and Limberger. 



III. Hard cheese, containing 30 to 45 per cent 

 water are Edam, Gouda, Cheddar, Brick, Gorgon- 

 zola, Swiss, Parmesan and Roquefort. 



Classification of cheese according to countries in 

 which they originated, or in which they are commonly 

 and extensively made : 



United States American Cheddar 



_ , , ( English Cheddar 



^"gl^^'l i Stilton 



France / Camembert 



[ Roquefort 

 Switzerland Swiss 



Holland / l^^"^ 



[^ (jouda 



Italy I Gorgonzola 



( Parmesan 



Other countries make a characteristic cheese of 

 their own, but these forms are not commonly known 

 in this country. 



Classification according to the method of ripening 

 and the texture: 



Cheddar — Close texture 

 Swiss — Large shiny holes 

 Parmesan — Small holes 

 Hard Cheese J Gorgonzola — Ripened by mold, blue 

 All ripened | veined 



Stilton — Ripened by mold, blue veined 

 Edam — Close texture 

 Gouda — Close texture 



