66 
BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
Fromage Double Creme. See Cream Loaf. 
Fromage de Boite. See Box (soft). 
Fromage de Bourgogne. See Burgundy 
Fromage de Foin. See Hay. 
Fromage de Troyes. See Barberoy. 
Fromage Fort: Description, 19. 
Fromage Mou. See Maquee. 
Fromage Persille. See Gex; Blou. 
Friihstuck: Description, 19. 
Ftinoporino: Description, 19. 
GaiskSsli. See Goats' Milk. 
Gammelost: Description, 19; analysis. 68. 
Gautrais: Description, 19. 
Gavot: Description, 20. 
Geheimrath: Description, 20. 
Gerome (see alsG Miinster): Description, 20. 
Gervais (see ateo Cream Loaf): Description, 20; 
analysis, 56. 
Gex: Description, 20; analysis, 56. 
Gislev: Description, 21; analysis, 56. 
Glarnerkase. See Sapsago. 
Gloire des Montagues. See Damen. 
Glumse: Description, 21. 
Gloucester (see Derbyshire): Analysis, 56. 
Goats' Milk: Description, 21; analysis, 56. 
Gorgonzola: Description, 21; analysis, 66. 
Gouda: Description, 22; analysis, 56. 
Gournay: Description, 22. 
Goya: Description, 22. 
Grana. See Parmesan. 
Granular Curd: Description, 22. 
Gratairon. See Goats' Milk. 
Gray: Description, 22. 
Grottenhof. See Limburg. 
Gruau de Montagne. See Ziger. 
Grunerkase. See Sapsago. 
Gruyere: Description, 22; analysis, 67. 
Guiole. See Laguiole. 
Giissing: Description, 23 
Hand: Description, 23. 
Hartkase. See Saanen. 
Harz: Description, 23; analysis, 57. 
Hay: Description, 23. 
Herve (see also Limburg): Analysis, 57. 
Hobbe. See Leyden. 
Hohenburg. See Box (firm). 
Hohenheim: Description, 23. 
Holstein Dairy Cheese. See Leather. 
Holstein Health: Description, 23. 
Holstein Skim-milk: Description, 24. 
Holsteiner Gesundheitskase: See Holstein Health. 
Holsteiner Magerkase. See Holstein Skim-milk. 
Hop: Description, 24. 
Hopfen. See Hop. 
Hudelziger. See Ziger. 
Hvid Gjedeost: Description, 24. 
Iglesias. See Pecorino. 
Ihlefeld. See Hand. 
Dha: Description, 24; analysis, 57. 
Incanestrato: Description, 24; analysis, 67. 
Isigny: Description, 24; analysis, 57. 
Jack: Description, 24. 
Jochberg: Description, 25. 
Josephine: Description, 25. 
Jura. See Septmoncel. 
Kajrnak: Description, 25; analysis, 67. 
Karut: Description, 25. 
Kasach. See Ossetin. 
Kascaval: Description, 25; analysis, 57. 
Katschkawalj: Description, 25; analysis, 67. 
Katzenkopf. See Edam. 
Kirgischcrfcnse. See Krutt. 
Kjarsgaard: Description, 25. 
Klencz. See Brinsen. 
Kloster: Description, 25. 
Knaost. See Pultost. 
Koejekaas See Leyden. 
Kolos-Monostor: Description, 25. 
Kolosvarer: Description, 25. 
Komynde. See Leyden. 
Koppen: Description, 26; analysis, 57. 
Kosher: Description, 26. 
Kosher Gouda: Description, 26. 
Krauterkase. See Sapsago. 
Krutt: Description, 26; analysis, 67. 
Kuhbach: Description, 26. 
Laguiole: Description, 26; analysis, 67, 
Lamothe. See Goats' Milk. 
Lanark. See Limburg. 
Lancashire: Description, 26. 
Landoch. See Brinsen. 
Langres: Description, 26. 
Lapland: Description, 27 
Larron. See Marolles. 
Latticini: Description, 27. 
Leather: Description, 27. 
Leder. See Leather. 
Leicester (see also Derbyshire): Description, 27; 
analysis, 57. 
Leonessa. See Pecorino. 
Lescin: Description, 27. 
Leyden: Description. 27; analysis, 57. 
Liederkranz: Description, 28. 
Limburg: Description, 28; analysis, 57. 
Lindenhof. See Limburg. 
Liptau (see also Brinsen): Description, 28 
Livarot: Description. 28; analysis, 57. 
Livlander. See Hand. 
Loaf or Process Cheese: Description, 29. 
Long Horns. See Cheddar. 
Lorraine: Description, 29. 
Luneberg: Description, 29. 
Maconnais: Description, 30. 
Macqueline: Description, 30. 
Maigre. See Farm. 
Majocchino. See Incanestrato. 
Maikase: Description, 30. 
Maile: Description, 30. 
Maile Pener: Description, 30. 
Mainz Hand: Description, 30; analysis, 57. 
Malakoff (.tee also Neufchatel): Description, 38. 
Manbollen. See Edam. 
Manur: Description, 30. 
Maquee: Description, 30. 
Marianhof. See Limburg. 
Markisch Hand: Description, 30. 
Marolles: Description, 31; analysis, 57. 
Mascarpone (see also Ziger): Description, 31; anal- 
ysis, 57. 
Mecklenberg Skim: Description, 31. 
Mesitra: Description, 31. 
Mignot: Description, 31. 
Mintzitra: Description, 31. 
Mondsee. See Box (firm). 
Monk's Head. See Bellelay. 
Montasio: Description, 31. 
Montavoner: Description, 32. 
Mont Cenis: Description, 32. 
Mont d'Or: Description, 32; analysis, 57. 
Monterey. See Jack. 
Montlhery: Description, 32. 
Morin. See Limburg. 
Mou. See Farm. 
Mozarinelli: Description, 33. 
Miinster: Description, 33; analysis, 57. 
Mysost: Description, 33; analysis, 58. 
Nagelkazen: Description, 33. 
Nessel: Description, 33. 
Neufchatel: Description, 33; analysis, 58. 
Neusohl. See Brinsen. 
New Milk: Description, 34. 
Niederungskase. See Elbing. 
Nieheim: Description, 34. 
Nogelost: Analysis, 58. 
Nostrale: Description, 34. 
Oka. See Trappist. 
Olive Cream: Description, 34. 
Olivet: Description, 34; analysis. 68, 
Olmutzer Bierk&se. See Hand. 
Olmiitzer Quargel: Description, 34; analysis, 58 
Ossetin: Description, 35. 
Ostiepek: Description, 35. 
Ovcji Sir: Description, 36. 
Paglia: Description, 35. 
Pago: Description, 35. 
Paneddas. See Cooked. 
Parencia: Description, 35. 
Parmesan: Description, 35; analysis, 58. 
Pate Bleu. See Bleu. 
Pavilion. See Camembert. 
Pecorino: Description, 36; analysis, 58, 
Pecorino Dolce. See Pecorino. 
Pecorino Sardo: Description, 36. 
Pecorino Tuscano. See Pecorino. 
Penteleu: Description, 36. 
Pepper Cream. See Neufchatel. 
Petit Carre. See Ancien Imperial; Neufchatel. 
Petit Suisse (see also Neufchatel): Analysis, 68. 
Pfister: Description, 36. 
Philadelphia Cream: Description, 37 
