INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE 
Abertam: Description, J 
Albumin. See Ziger. 
Alemtejo: Description, 3; analysis, 53. 
Algau. See Limburg. 
Algau Emmenthaler. 
Alpin: Description, 3. 
Altenburg: Description, 3 
Alt Kuhkise. See Hand 
Altsohl. See Brinsen. 
Ambert: Description, 3. 
Ancien Impérial: Description. 4 
Ancona. Sec Pecorino. 
Appenzell: Description, 4. 
Armavir: Description, 4. 
Arnauten. See Travnik. 
Auvergne (or Auvergne Bleu). 
Backstein (see 
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 Kuhkdse. See Hand 
Bgug-Panir: Description, 5. 
Bitto: Description, 5 
Bleu (see also Gex; Sassennge; 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, as 
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. Sce 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): 
tion, 9. 
Cantal: Description, 9; analysis, 54. 
Carinthian. See Limburg. 
Carré Affiné. See Ancien impérial. 
Castello Branco. See Serra da Estrella 
Ceracee. See Ziger. 
Champoléon: Description, 10. 
Chaource: Description, 1 
Chaschol de Chaschosis: Description, 10. 
Cheddar: Description, 10; analysis, 54. 
Cheshire: Description, 11; analysis, 55. 
Cheshire-Stilton: Description, i2 
See Emmenthaler. 
See Cantal. 
also Limburg): Description. +4 
Descrip- 
See Goats’ milk. 
See Gaats’ milk 
Chhana: Description, 12. 
Chiavari: Description, 12. 
Clérimbert. See Alpin. 
Club: Description, 12; analysis, 55. 
Colmar. See Munster. 
Conumission: Description, 12. 
Compiéegne. See Camembert. 
Contentin. See Camembert. 
Cooked: Description, 12. 
Cotherstone: Description, 1 
Cotrone. See Pecorino. 
Cottage: Description, 12; analysis, 55. 
Coulommiecrs: Description, 13; analysis, 55. 
Cream: Description, 18; analysis, 55 
Cream, Loaf: Description, 13. 
Cream, French Demi-sel (see Cream Loaf): 
SiS 700: 
Crescenza: Analysis, 55. 
Creuse: Description, 14. 
Cristalinn: 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 Bierkése. 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 Limbure. 
Engadine: Description, 1$; analysis, 56. 
English Dairy: Description, 18 
E poisse: Description, 18. 
Eriwani: Description, 18. 
grvy (see also Troyes): Description, 18. 
Farm: Description, 18. 
Ferme. See Farm. 
Yilied: Description, 18. 
Flats. See Cneddar. 
Flower: Description, 19. 
Fondue. See Fromage Fort. 
Fontine d’Aosta. See Emmenthaler. 
rorez: Description, 19. 
Formagelle: Description, 19. 
Tormaggio di Capra. See Goats’ Milk. 
Formagyini: Description, 19. 
Vormaggini di Lecco (see Formaggini): Analysis, 56 
Tormaggio Dolce. See Emmenthaler. 
Yormaggio Duro. See Nostrale. 
lormaggio Grana Lodigiano. See Parmesan. 
Formaggio Tenero. See Nostrale. 
Fourme. See Cantal. 
Fourme d’Ambert. See Ambert. 
Freisa. See Cooked. 
Fresco. See Stracchino. 
Fromageére. See Canquillote; Fromage Fort. 
Fromage Ad Ja Creme. Sce Cream Loaf. 
Chevret. 
Chevrotin. 
2; analysis, 55. 
Analy- 
Fromage ala Pie. See Farm. 
Fromage Blane. See White. 
Fromage Bleu. See Bleu. 
65 
