UNITED STATES DEPARTMENT OF AGRICULTURE 
| BULLETIN No. 608 
Contribution from the Bureau of Animal Industry 
A. D. MELVIN, Chief 
Washington, D. C. 
March 6, 1918 
VARIETIES OF CHEESE: DESCRIPTIONS AND 
ANALYSES. 1 
By C. F. Doane, Dairy Manufacturing Specialist, Dairy Division, and H. W. 
Lawson, formerly of the Office of Experiment Stations. 
CONTENTS. 
Page. 
Introduction 1 
Description of varieties of cheese 3 
Analyses of cheese 62 
Page. 
Sources of analytical data 73 
Index to descriptions and analysis of cheese . . 77 
INTRODUCTION. 
In the fiscal year 1901 the importations of cheese into the United 
States were valued at $1,946,033, and since then have increased very 
greatly, as shown in the table below : 
Table I. — Importations of cheese into the United States. 
1901 $1, 946, 033 
1905 3, 875, 161 
1910 7, 053, 570 
1911 — 7, 920, 244 
1912 8, 807, 249 
1913 9, 185, 184 
1914 11, 010, 693 
A number of varieties are included in these importations, and 
nearly all are among the highest priced cheeses made, such as Em- 
mental from Switzerland, Parmesan and Gorgonzola from Italy, 
Roquefort, Camembert, and Brie from France, and Edam from 
Holland. 
1 This bulletin is a revision of Bureau of Animal Industry Bulletin 146, which was 
issued in 1911, and which in turn was a revision of Bureau of Animal Industry Bulletin 
105, issued in 1908. Dr. Lawson was a joint author of the original work, hut is not 
responsible for the changes embodied in the present edition. Acknowledgment is made of 
suggestions and information received from the Bureau of Chemistry. 
13113°— 18— Bull. 608 1 
