VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 
53 
when skimmed from the whey is salted, packed in a vessel, and may be covered 
with whey. 
A cheese called formed Ziger is made by molding the half -dried albumin into 
squares, which may be still further dried. Some of these have local names, such 
as the Hudelziger, made in the Canton of Glarus, Switzerland. 
In Vorarlberg the albumin is skimmed from the whey, allowed to cool, placed 
in cheesecloth, and subjected to increasing pressure in an Emmen thaler cheese 
press. After 24 hours the cheese is put into a salt bath, to which sweet cider or 
vinegar is sometimes added. 
A mixture of Ziger and cream prepared in the Savoy is known as Gruau de 
Montagne. An albumin cheese made from the whey of goats'-milk cheese in 
the Canton of Graubtinden, Switzerland, is known as Mascarpone. 
In New York there are factories that make this cheese, label it "Ricotta," 
and sell it to Italians. 
ANALYSES OF CHEESE 1 
Pro- 
Milk 
Variety 
Authority s 
Number of 
analyses 
Water 
Fat 
teids, 
amids, 
etc. 
lactic 
acid, 
etc. 
Total 
ash 
Salt in 
ash 
Per ct. 
Per ct. 
Per ct. 
Perct. 
Per ct. 
Perct. 
Alemtejo 
HofEman 
1_ _ 
[Average. 
30.22 
41.11 
38.25 
27.49 
20.87 
21.45 
3.06 
4.66 
7.60 
6.07 
2.90 
2.05 
Pereira 
4< Maximum 
IMinimum 
48.39 
32.97 
31.59 
25.27 
24.33 
17.77 
5.24 
3.82 
6.40 
5.87 
3.20 
1.18 
Fleischmann 
2... 
(73. 12 
\61.04 
2.76 
6.80 
19.84 
23.85 
2.17 
3.48 
2.11 
4.83 
Lindt 
2_. 
J45.24 
\35. 80 
28.16 
37.40 
23.14 
24.44 

3.46 

2.36 
[Average. 
47.71 
24.08 
22.99 
2.35 
2.87 
7-^Maximum 
[Minimum 
50.53 
44.24 
29.42 
20.52 
24.48 
21.22 
3.35 
2.25 
3.14 
2.71 
Bellelay. . 
1 
39.62 
37.59 
30.10 
30.05 
25.70 
28.88 
4.72 
3.48 
3.30 
Lindt... 
1 
Bondon 
Chattaway 
Weems 
Lindet 
1. 
1 
1.... 
39.50 
38.69 
54.30 
24.40 
28.86 
23.00 
9.40 
23.80 
16.10 
.70 
4.20 
5.00 
Brick 
4.30 
[Average. 
42.47 
30.66 
21.05 
2.98 
Bureau ol Chemis- 
4< Maximum 
45.26 
33.77 
23.29 
4.20 
try. 
[Minimum 
39.61 
28.34 
20.03 
1.68 
Brio — Imported 
Balland 
2. 
/48. 80 
\43. 90 
22.45 
28.93 
19.94 
19.04 
4.85 
6.63 
3.96 
1.50 

Blyth 
1 
51.90 
24.80 
18.10 
5.00 
[Average. 
50.04 
27.50 
18.34 
4.12 
3.22 
Duclaux 
5-j Maximum 
[Minimum 
53.84 
46.06 
29.50 
24.60 
19.94 
17.16 
4.37 
3.57 
3.70 
2. 67 
Von Klenze 
1 — 
55.69 
21.42 
17.29 
5.60 
Lindet 
1.. 
53.50 
/53. 99 
145. 25 
22.50 
24.83 
18.00 
14.94 
4. CO 
5.63 
3.20 
Payen 
2.. 
25.73 
18.48 
4.93 
5.61 
[Average. 
52.53 
22.44 
20.94 
4.81 
Bureau of Chemis- 
&< Maximum 
58.93 
25.64 
24.05 
5.25 
try. 
[Minimum 
48.16 
19.71 
17.03 
4.39 
Brie— American 
Arnold.. 
1 
41.50 
36.15 
17.63 
4.70 
Johnson 
1 
60.20 
20.96 
15.94 
1.37 
1.53 
.40 
[Average 
52.10 
24.72 
19.60 
23.35 
4.06 
Bureau of chemis- 
12-j Maximum... 
59.20 
30.71 
1.13 
try. 
Maior... 
[Minimum 
2. 
42.93 
149. 20 
\37. 70 
15.53 
22.30 
32.60 
14.80 
23.10 
25.20 
Brinsen . 
1.00 
2.70 
4.40 
5.80 
(43. 10 
27.70 
19.90 
1.20 
7.30 
Melikoff 
3-_ 
<U9. 70 
[52. 20 
27.00 
26.20 
14.30 
14.40 
1.80 
1.30 
6.80 
6.00 
Burgundy _ 
Balland 
Sartori 
1__ 
2. 
29.50 
f 19. 76 
122. 09 
38.55 
36.71 
35.90 
28.84 
37.83 
36.06 
1.65 
1.46 
5.60 
5.80 
Caciocavallo 
3.26 
3. 16 
[Average 
23.68 
25.49 
29.25 
7.63 
3.39 
Spica 
5k Maximum 
[Minimum 
33.24 
15.34 
30.09 
19.00 
35.09 
22.16 
10. 50 
6.79 
6.23 
2.10 
[Average 
34.95 
21.98 
34.33 
6.96 
Bureau of Chemis- 
4< Maximum 
39.75 
27.08 
42.55 
7.77 
try. 
[Minimum 
32.20 
12.88 
30.88 
5.08 
Caerphilly.. 
Chattaway 
do 
1 
24.80 
32.10 
30.40 
47.10 
37.20 
24.60 
3.40 
4.40 
Cambridge.. 
1 
'These analyses are copied principally from literature and are not vouched for by authors. 
1 Bee sources of analytical data for details. 
