INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE 
Abertam: Description, 3. 
Albumin. See Ziger. 
Alemtejo: Description, 3; analysis, 53. 
Algau. See Limburg. 
Algau Emmenthaler. See Emmenthaler. 
Alpin: Description, 3. 
Altenburg: Description, 3. 
Alt Kuhkase. See Hand. 
Altsohl. See Brinsen. 
Ambert: Description, 3. 
Ancien Imperial: Description. 4 
Ancona. See Pecorino. 
Appenzell: Description, 4. 
Armavir: Description, 4. 
Arnauten. See Travnik. 
Auvergne (or Auvergne Bleu). See Cantal. 
Backstein (see also Limburg): Description, t 
analysis, 53. 
Banbury: Description, 4. 
Barberey: Description, 4. 
Battlemat: Description, 4; analysis, 53. 
Bauden: Description, 4. 
Belgian Cooked: Description, 4. 
Bellelay: Description, 5; analysis. 53. 
Bellunese. See Emmenthaler. 
Bergquara: Description, 5. 
Bergues. See Leyden. 
Berliner Kuhkase. See Hand. 
Bgug-Panir: Description, 5. 
Bitto: Description, 5. 
Bleu (see also Gex; Sasseange; Septmoncel): De- 
scription, 5. 
Blue Dorset. See Dorset. 
Blue Vinny. See Dorset. 
Bondon (see Neufchatel) : Analysis, 53. 
Boudanne: Description, 5. 
Boulette. See Marolles. 
Box (firm) : Description, 5. 
Box (soft) : Description, 6. 
Bra: Description, 6. 
Brand: Description, 6. 
Brick: Description 6; analysis, 53. 
Brickbat: Description, 7. 
Brie: Description, 7; analysis, 53. 
Brinsen: Description, 7; analysis, 53. 
Briol. See Limburg. 
Brizecon. See Reblochon. 
Broccio (see also Ziger): Description, 8. 
Brocotte. See Ziger. 
Burgundy: Description, 8; analysis, 53. 
Buttermilk: Description, 8. 
Cacio. See Parmesan. 
Caciocavallo: Description, 8; analysis, 53. 
Cacio Fiore: Description, 8. 
Cacio Pecorino Romano. See Pecorino. 
Cacio Romano. See Chivari. 
Caerphilly: Description, 8; analysis, 53. 
Cambridge: Description, 9; analysis, 53. 
Camembert: Description, 9; analysis, 54. 
Cancoillotte. See Fromage Fort. 
Canquillote (see also Fromage Fort): Descrip- 
tion, 9. 
Cantal: Description, 9: analysis, 54. 
Carinthian. See Limburg. 
CarrS Affin6. See Ancien Imperial. 
Castello Branco. See Serra da Estrella 
Ceracee. See Ziger. 
rhainpoleon: Description, 10. 
Chaource: Description, 10. 
Chaschol de Chaschosis: Description, 10. 
Cheddar: Description, 10; analysis. 54. 
Cheshire: Description, 11; analysis, 55. 
Cheshire-Stilton: Description, 12 
Chevret. See Goats' milk. 
Chevrotin. See Goats' milk. 
Chhana: Description, 12. 
Chiavari: Description, 12. 
Clerimbert. See Alpin. 
Club: Description, 12; analysis, 55. 
Colmar. See Miinster. 
Commission: Description, 12. 
Compiegne. See Camembert. 
Contentin. See Camembert. 
Cooked: Description, 12. 
Cotherstone: Description, 12; analysis, 55. 
Cotrone. See Pecorino. 
Cottage: Description, 12; analysis, 55. 
Coulommiers: Description, 13; analysis, 55. 
Cream: Description, 13; analysis, 55 
Cream, Loaf: Description, 13. 
Cream, French Demi-sel (see Cream Loaf): Analy- 
sis, 55. 
Crescenza: Analysis, 55. 
Creuse: Description, 14. 
Cristalinna: Description, 14. 
Daisies. See Cheddar. 
Damen: Description, 14. 
Danish Export: Description, 14: analysis, 55. 
Daralag. See Bgug-Panir. 
Dauphin. See Maroilles. 
Delft. See Leyden. 
Derbyshire: Description, 14; analysis, 55. 
Devonshire Cream: Description, 15. 
Domestic Swiss. See Emmenthaler. 
Dorset: Description, 15; analysis, 55 
Dotter: Description, 15. 
Dresdener Bierkase. See Hand. 
Dry: Description, 15. 
Duel: Description, 15. 
Dunlop: Description, 15; analysis, 55. 
Dutch. See Cottage. 
Edam: Description, 15; analysis. 55. 
Egg: Description, 16. 
Elbing: Description, 16. 
Emmenthaler: Description, 16; analysis, 56. 
Emmersdorf: See Limburg. 
Engadine: Description. 18; analysis, 56. 
English Dairy: Description, 18. 
Epoisse: Description, 18. 
Eriwani: Description, 18. 
Ervy (see also Troyes) : Description, 18. 
Farm: Description, 18. 
Ferme. See Farm. 
Filled: Description, 18. 
Flats. See Cheddar. 
Flower: Description, 19. 
Fondue. See Fromage Fort. 
Fontine d'Aosta. See Emmenthaler. 
Forez: Description, 19. 
Formagelle: Description, 19. 
Formaggio di Capra. See Goats' Milk. 
Formaggini: Description, 19. 
Formaggini di Lecco (see Formaggini): Analysis, 58. 
Formaggio Dolce. See Emmenthaler. 
Formaggio Duro. See Nostrale. 
Formaggio Grana Lodigiano. See Parmesan. 
Formaggio Tenero. See Nostrale. 
Fourme. See Cantal. 
Fourme d 'Ambert. See Ambert. 
Freisa. See Cooked. 
. Fresco. See Stracchino. 
Fromagere. See Canquillote: Fromage Fort. 
Fromage a la Creme. See Cream Loaf. 
Fromage a la Pie. See Farm. 
Fromage Blanc. See White. 
Fromage Bleu. -See Bleu. 
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