VARIETIES OP CHEESE: DESCRIPTIONS AND ANALYSES 
67 
Pimento: Description, 37; analysis, 58. 
Pimp. See Mainz Hand. 
Pineapple: Description, 37; analysis, 58. 
Poitiers . See Goats' Milk. 
Pont 1'EvPque: Description. 37: analysis, 68. 
Port du Salut: Description, 37; analysis, 59. 
Potato: Description, 38. 
Potted: Description, 38; analysis, 59. 
Prattigau: Description, 38. 
Prestost: Description, 38. 
Primost. See Mysost. 
Providence: Description, 39. 
Provole: Description, 39. 
Provoloni. See Provole. 
Puglia. See Pecorino. 
Pultost: Description, 39. 
Quacheq: Description, 39. 
Quardo. See Stracchino. 
Quartirola. See Stracchino. 
Queso de Cincho: Description, 39. 
Queso de Hoja: Description, 39. 
Queso do Mano: Description, 39. 
Queso de Palma Metida. See Queso do Oincno 
Queso de Prensa: Description, 39. 
Queso de Puna: Description, 40. 
Queyras. See Champoleon. 
Rabacal: Description, 40; analysis, 59 
Raden: Description, 40. 
Rangiport: Description, 40. 
Raper. See Rayon. 
Raschera. See Nostrale. 
Rayon: Description, 40. 
Rebbiola: Description, 40; analysis, 59. 
Reblochon: Description,. 40; analysis, 59. 
Rccuit. See Ziger. 
Reggian. See Parmesan. 
Reggiano. See Parmesan. 
Reibkaso. See Saanen. 
Reindeer Milk: Description, 40; analysis, 69. 
Remoudou. See Romadour. 
Rheinwald. See Schamser. 
Ricotta (see Ziger) : Analysis, 59 
Riesengebirge: Description, 40. 
Rinnen: Description, 41. 
Riola: Description, 41. 
Robiola. See Rebbiola. 
Rocamadour: Description, 41. 
Roll: Description, 41. 
Rollot: Description, 41. 
Romadour: Description, 41; analysis, 59. 
Romano. See Pecorino. 
Romatur. See Romadour. 
Roquefort: Description, 41; analysis, 59. 
Roquefort, cows' milk: Description, 42 
Saaland Pfarr. See Prestost. 
Saanen: Description, 43. 
Sage: Description, 43. 
Saint Bcnolt: Description, 43. 
Saint Claude: Description, 43. 
Saint Marcellin: Description, 43. 
8aint Michels. See Limburg. 
Saint Remy: Description, 43. 
Saint Wei. See Yogurt. 
Salamana: Description, 44. 
Saloio: Description, 44; analysis, 59. 
Sandwich Nut; Description, 44. 
Sapsago: Description, 44; analysis, 59. 
Sassenage (see also Qti) : Description, 44. 
Satz. See Hand. 
Savoy: Analysis, 59. 
Scanno: Description, 44. 
Scarmorze: Description, 4i. 
Schabzieger. See Sapsago. 
Schachtelkase. See Box (soft). 
Schamser: Description, 45. 
Schlesischer Sauermilchkase. See Sllesian. 
Schlesischei Weichquarg. See Silesian. 
Schloss: Description, 45; analysis, 59. 
Schottengsied: Description, 45. 
Schiitzen. See Limburg. 
6ehwarzenberg: Description, 45. 
Senecterre: Description, 45. 
Septomoncel (see also Gex): Description, 45; analy- 
sis, 59. 
SSrac. See Ziger. 
8arra da Estrella: Description, 45; analysis, 59. 
Servian: Description, 46; analysia, 69. 
Siebenbiirgen. See Brinsen. 
Silesian: Description, 46. 
Siraz: Description, 46. 
Sir Iz Mjesine: Description. 46. 
Sir Mastny: Description, 46. 
Sir Posny: Description, 46. 
Slipcote: Description, 46. 
Sniearcase. See Cottage. 
8orte Maggenga. See Parmesan. 
Sorte Vermenga. See Parmesan. 
Soumaintrain. See Camembert. 
Spalen: Description, 47; analysis, 59. 
Sperrkase. See Dry. 
Spitz: Description, 47. 
Squares. See Cheddar. 
Steppes: Description, 47. 
Stilton: Description, 47; analysis, 59. 
Stirred Curd. See Cheddar. 
Stracchino: Description, 47. 
Stracchino di Gorgonzola. See Gorgonzola. 
Strassburg. See Miinster. 
Stringer. See Spalen. 
Styria: Description, 48. 
Sweet Curd (see aUo Cheddar): Description, 48. 
Tan: Description, 48. 
Tami§: Description, 48. 
Tanzenberg. See Limburg. 
Teleme: Description, 48. 
Tempete. See Canquillote. 
Tessel: Analysis, 60. 
Tete de Maure. See Edam. 
T§te de Moine. See Bellelay. 
Texel: Description, 48. 
Thenay: Description, 48; analysis, 60. 
Thraanen. See Emmenthaler. 
Thuringia Carraway. See Hand. 
Thury-en-Valois. See Camembert 
Tibet: Description, 48. 
Tignard: Description, 48. 
Tilsit: Description, 49. 
Tome de Beaumont. See Tamie. 
Tome de Montagne. See Vacherin. 
Topfen (see Cooked): Analysis, 60. 
Toppen: Description, 49. 
Touareg: Description, 49. 
Trappist: Description, 49; analysis, 6ft. 
Travnik: Description, 49. 
Trockenkase. See Dry. 
Trouville: Description, 50. 
Troyes: Description, 50; analysis, 60. 
Tschil: Description, 50. 
Tuile de Flandre. See Marolles. 
Tuna: Description, 50. 
Tuschinsk. See Ossetin. 
Twdr Sir: Description, 50. 
Tworog: Description, 50. 
Tyrol Sour. See Hand. 
Uri: Description, 50. 
Vacherin: Description, 50; analysis, 60. 
Vendome: Description, 51; analysis, 60. 
Villiers: Description, 51. 
Viterbo (see Pecorino) : Analysis, 60. 
Vlasic. See Travnik. 
Void: Description, 51. 
Vorarlberg Sour-milk: Description, 51; analysis. ft& 
Walliskase. See Saanen. 
Warwickshire (see Derbyshire): Analysis, 60- 
Washed Curd. See Cheddar. 
Weihenstephan. See Box (firm). 
Weisslak: Description, 51. 
Wensleydale: Description, 51; analysis, 60 
Werderkase. See Elbing. 
West Friesian: Description, 51. 
Westphalia Sour -milk: Description, 52. 
White: Description, 52. 
Wiltshire (see Derbyshire) : Analysis, 60. 
Withania: Description, 52. 
Yogurt: Description, 52; analysis, 60. 
Yorkshire-Stilton. See Cotherstone. 
Young Americas. See Cheddar. 
Ziegel: Description, 52. 
Ziegenkase. See Goats' Milk. 
Ziger: Description, 52; analysis, 6U. 
Zips. See Brinsen. 
U. S. GOVERNMENT PRINTING OFFICE: 1941 
For sale by the Superintendent of Documents, Washington, D. C. - - - - Price 15 cent;, 
