INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE. 
Abertam: Description, 3. 
Albumin. See Ziger. 
Alemtejo: Description, 3; analysis, 62. 
Algau. See Limburg. 
Algau Emmental. See Emmental. 
Alpin: Description, 4. 
Altenburg: Description, 4. 
Alt Kuhkase. See Hand. 
Altsohl. See Brinsen. 
Ambert: Description, 4. 
Ancien Imperial: Description, 4. 
Ancona. See Pecorino. 
Appenzell: Description, 4. 
Armadir: Description, 4. 
Arnauten. See T'ravnik. 
Auvergne(or Auvergne Bleu). See Cantal. 
Backstein (see also Limburg): Description, 4; 
analysis, 62. 
Banbury: Description, 4. 
Barberey: Description, 4. 
Battlemat: Description, 5; analysis, 62. 
Bauden: Description, 5. 
Belgian Cooked: Description, 5. 
Bellelay: Description, 5; analysis, 63. 
Bellunese. See Emmental. 
Bergquara: Description, 6. 
Bergues. See Leyden. 
Berliner Kuhkase. See Hand. 
Bgug-Panir: Description, 6. 
Bitto: Description, 6. 
Bleu (see also Gex; Sassenage; Septmoncel): De- 
scription, 6. 
Blue Dorset. See Dorset. 
Blue Vinny. See Dorset. 
Bondon (see also Neufehatel): Analysis, 63. 
Boudanne: Description, 6. 
Boulette. See Maroilles. 
Box (firm): Description, 6. 
Box (soft): Description, 7. 
Bra: Description, 7. 
Brand: Description, 7. 
Brick: Description, 7; analysis, 63. 
Brickbat: Description, 8. 
Brie: Description, 8; analysis, 63. 
Brinsen: Description, 9; analysis, 63. 
Briol. See Limburg. 
Brizecon. See Reblochon. 
Broccio (see also Ziger): Description, 9. 
Brocotte. See Ziger. 
Burgundy: Description, 9; analysis, 63. 
Buttermilk: Description, 9. 
Cacio. See Parmesan. 
Caciocavallo: Description, 9; analysis, 63.. 
Cacio Fiore: Description, 10. 
Cacio Pecorino Romano. See Pecorino. 
Cacio Romano. See Chivari. 
Caerphilly: Description, 10; analysis, 63. 
Cambridge: Description, 10; analysis, 63. 
Camembert: Description, 10; analysis, 63. 
Cancoillotte. See Fromage Fort. 
Canquillote (see also Fromage Fort): Descrip^ 
tion, 11. 
Cantal: Description, 11; analysis, 63. 
Carinthian. See Limburg. 
Carre Affine. See Ancien Imperial. 
Castello Branco. See Serra da Estrella. 
Ceracee. See Ziger. 
Champoteon: Description, 12. 
Chaource: Description, 12. 
Chaschol de Chaschosis: Description, 12. 
Cheddar: Description, 12; analysis, 63. 
Cheshire: Description, 13; analysis, 64. 
Cheshire-Stilton: Description, 14. 
Chevret. See Goats' milk. 
Chevrotin. See Goats' milk. 
Chhana: Description, 14. 
Chiavari: Description, 14. 
Clerimbert. See Alpin. 
Club. 
Colmar. See Minister. 
Commission: Description, 14. 
Compiegne. See Camembert. 
Contentin. See Camembert. 
Cooked: Description, 14. 
Cotherstone: Description, 15; analysis, 65. 
Cotrone. See Pecorino. 
Cottage: Description, 15. 
Coulommiers: Description, 15; analysis, 65. 
Cream: Description, 15; analysis, 65. 
Cream, French Demi-sel: Analysis, 65. 
Crescenza: Analysis, 65. 
Creuse: Description, 16. 
Cristalinna: Description, 16. 
Daisies. See Cheddar. 
Damen: Description, 16. 
Danish Export: Description, 16; analysis, 65. 
Daralag. See Bgug-Panir. 
Dauphin. See Maroilles. 
Delft. See Leyden. 
Demi-sel. See Cream. 
Derbyshire: Description, 16; analysis, 65. 
Devonshire Cream: Description, 17. 
Domestic Swiss. See Emmental. 
Dorset: Description, 17; analysis, 65. 
Dotter: Description, 17. 
Dresdener Bierkase . See Hand . 
Dry: Description, 17. 
Duel: Description, 17. 
Dunlop: Description, 18; analysis, 65. 
Dutch. See Cottage. 
Edam: Description, 17; analysis, 65. 
Egg: Description, 17. 
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