CHAPTER X 

 FANCY CHEESES 



In addition to the cheeses of the cheddar type, there is a great 

 variety of cheeses on the markets both in America and in Europe, 

 many of these different varieties being made in this country, 

 others made abroad and imported. The manufacture of foreign 

 varieties is an important feature of our cheese industry. Of 

 these cheeses which were originally made only in Europe, but 

 which are now being made in considerable quantities in this 

 country, are the American Swiss, Limburger, Roquefort, 

 Camembert, and Brie. The varieties which are imported in the 

 largest amounts are Swiss or Emmenthaler, Stilton, Gorgonzola, 

 Roquefort, and Camembert. In addition to these two groups, 

 many other varieties are manufactured in this country and also 

 imported from Europe. Doane and Lawson * describe more 

 than one hundred varieties, many of which differ from each 

 other but slightly. In fact, the different types grade into each 

 other so closely that it is difficult to divide them into distinct 

 groups or types. Brief descriptions of some of the more impor- 

 tant ones representing the various types will be given. 



LIMBURGER CHEESE 



This cheese is made from cow's milk either whole or partly or 

 entirely skimmed, the better grades being made from the whole 

 milk. Arnold gives the average composition of Limburger as 



i U. S. Bui. 146. 

 350 



