80 
BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
Saint Benoit: Description, 50. 
Saint Claude: Description, 50. 
Saint Marcellin: Description, 50. 
Saint Michels. See Limburg. 
Saint Remy: Description, 50. 
Saint Wei. See Yogurt. 
Salamana: Description, 50. 
Saloio: Description, 51; analysis, 69. 
Sandwich Nut. See Cream. 
Sapsago: Description, 51; analysis, 69. 
Sassenage (see also Gex): Description, 51. 
Satz. See Hand. 
Savoy: Analysis, 69. 
Scanno: Description, 52. 
Scarmorze: Description, 52. 
Schabzieger: See Sapsago. 
Schachtelkase. See Box (soft). 
Schamser: Description, 52. 
Schlesischer Sauermilchkase. See Silesian. 
Schlesischer Weicbquarg. See Silesian. 
Schloss: Description, 52. 
Schottengsied: Description, 52. 
Schiitzen. See Limburg. 
Schwaxzenberg: Description, 52. 
Schweitzer. See Swiss. 
Senecterre: Description, 52. 
Septmoncel (see also Gex): Description, 52; analy- 
sis, 69. 
Serac. See Ziger. 
Serra da Estrella: Description, 53; analysis, 69. 
Servian: Description, 53; analysis, 53. 
Siebenbiirgen. See Brinsen. 
Silesian: Description, 53. 
Siraz: Description, 54. 
Sir Iz Mjesine: Description, 54. 
Sir Mastny description, 54. 
Sir Posny: Description, 54. 
Slipcote: Description, 54. 
Smearcase. See Cottage. 
Sorte Maggenga. See Parmesan. 
Sorte Vermenga. See Parmesan. 
Soumaintrain. See Camembert. 
Spalen: Description, 54; analysis, 70. 
Sperrkase. See Dry. 
Spitz: Description, 54. 
Squares. See Cheddar. 
Steppes: Description, 55. 
Stilton: Description, 55; analysis, 70. 
Stirred Curd. See Cheddar. 
Stracchino: Description, 55. 
Stracchino di Gorgonzola. See Gorgonzola. 
Strassburg. See Minister. 
Stringer. See Spalen. 
Styria: Description, 56. 
Sweet Curd (see also Cheddar): Description, 56. 
Swiss: Description, 56; analysis, 70. 
Tan: Description, 56. 
Tami6: Description, 56. 
Tanzenberg. See Limburg. 
Teleme: Description, 56. 
Tempete. See Canquillote. 
Tessel: Analysis, 70. 
T§te de Maure. See Edam. 
Tete de Moine. See Bellelay. 
Texel: Description, 56. 
Thenay: Description, 56; analysis, 70. 
Thraanen. See Emmental 
Thuringia Carraway. See Hand. 
Thury-en-Valois. See Camembert. 
Tibet: Description, 57. 
Tignard: Description, 57. 
Tilsit: Description, 57. 
Tome de Beaumont. See Tamie. 
Tome de Montagne. See Vacherin. 
Topfen (see also Cooked): Analysis, 70. 
Toppen: Description, 57. 
Touareg: Description, 57. 
Trappist: Description, 57; analysis, 70. 
Travnik: Description, 58. 
Trockenka.se. See Dry. 
Trouville: Description, 58. 
Troves: Description, 58; analysis, 70. 
.Tschil: Description, 59. 
Tuile de Flandre. See Marolles. 
Tuna: Description, 59. 
Tuschinsk. See Ossetin. 
Twdr Sir: Description, 59. 
Tworog: Description, 59. 
Tyrol Sour. See Hand. 
Uri: Description, 59. 
Vacherin: Description, 59; analysis, 70. 
Vendome: Description, 59; analysis, 70. 
Villiers: Description, 60. 
Viterbo (see also Pecorino): Analysis, 70. 
Vlasic. See Travnik. 
Void: Description, 60. 
Vorarlberg Sour-milk: Description, 60; analj~sis, 70. 
Walliskase. See Saanen. 
Warwickshire (see also Derbyshire): Analysis, 70. 
W ashed Curd. See Cheddar. 
Weihenstephan. See Box (firm). 
Weisslak: Description, 60. 
Wensleydale: Description, 60; analysis, 70. 
Werderka.se. See Elbing. 
West Friesian: Description. 61. 
Westphalia Sour-milk: Description, 61. 
White: Description, 61. 
Wiltshire (see also Derbyshire): Analysis, 70. 
Withania: Description, 61. 
Yogurt: Description, 61. 
Yorkshire-Stilton. See Cotherstone. 
Young Americas. See Cheddar. 
Ziegel: Description, 61. 
Ziegenkase. Sec Goats' Milk. 
Ziger: Description, 62; analysis, 70. 
Zips. See Brinsen. 
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