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 Maquée. 
Fromage Persillé. See Gex; Bleu. 
Friihsttick: Description, 19. 
Ftinoporino: Description, 19. 
Gaiskiisli. See Goats’ Milk. 
Gammelost: Description, 19; analysis, 56. 
Gautrais: Description, 19. 
Gavot: Description, 20. 
Geheimrath: Description, 20. 
Géromé (see also Miinster): Description, 20. 
Gervais (see also Cream Loaf): Description, 20: 
analysis, 56. 
Gex: Description, 20; analysis, 56. 
Gislev: Description, 21; analysis, 56. 
tlarnerkiise. See Sapsago. 
Gloire des Montagnes. See Damen. 
Glumse: Description, 21. 
Gloucester (see Derbyshire): Analysis, 56. 
Goats’ Milk: Description, 21; analysis, 56. 
Gorgonzola: Description, 21; analysis, 56. 
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. 
Grunerkiise. See Sapsago. 
Gruyere: Description, 22; analysis, 87. 
Guiole. Sce Laguiole. 
Gilssing: Description, 23. 
Hand: Description, 23. 
Hartkiise. See Saanen. 
Harz: Description, 23; analysis, 57. 
Hay: Description, 23. 
Hervé (see also Limburg): Analysis, 57, 
Hobbe. See Leyden. 
Hohenburg. See Box (firm). 
Hohenheim: Description, 23. 
Holstein Dairy Cheese. See Leather. 
Holstein Health: Description, 28. 
Holstein Skim-milk: Description, 24. 
Holsteiner Gesundheitskiise: See Holstein Health. 
Holsteiner Magerkidse. 
Hop: Description, 24. 
Hopfen. See Hop. 
Hudelziger. See Ziger. 
Hvid Gjedeost: Description, 24. 
Iglesias. See Pecorino. 
Ihlefeld. See Hand. 
Ilha: Description, 24; analysis, 57. 
Incanestrato: Description, 24; analvsis, 57. 
Isigny: Description, 24; analysis, 57. 
Jack: Description, 24. 
Jochberg: Description, 25. 
Josephine: Description, 25. 
Jura. See Septmoncel. 
Kajmak: Description, 25; analysis, 57. 
Karut: Description, 25. 
Kasach. See Ossetin. 
Kascaval: Description, 25; analysis, 57. 
Katsehkawalj: Description, 25; analysis, 57. 
Katzenkopf. See Edam. 
Kirgischerkiise. See Krutt. 
Kjarsgaard: Description, 25. 
Klenez. 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. 
Kriuterkiise. See Sapsago. 
Krutt: Description, 26; analysis, 57. 
Kubbach: Description, 26. 
Laguiole: Description, 26; analysis, 57, 
Lamothe. See Goats’ Milk. 
Lanark. See Limburg. 
Lancashire: Description, 26. 
See Holstein Skim-milk. 
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. 
Liuineberg: Description, 29. 
Maconnais: Description, 30. 
Macq@#eline: Description, 30. 
Maigre. See Farm. 
Majocchino. See Inecanestrato. 
Maik4se: Description, 30. 
Maile: Description, 30. 
Maile Pener: Description, 30. 
Mainz Hand: Description, 30; analysis, 57. 
Malakoff (see also Neufchatel): Description, 30. 
Manbollen. See Edam. 
Manur: Description, 30. 
Maquée: Description, 30. 
Marianhof. See Limburg. 
Miarkisch Hand: Description, 30. 
Marolles: Description, 31; analysis, 57. 
Mascarpone (see also Ziger): Description, 31; anal- 
ysis, 57. 
Meclklenberg 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. 
Montlhéry: Deseription, 52. 
Morin. See Limburg. 
Mou. See Farm. 
Mozarinelli: Deseription, 33. 
Minster: Description, 33; analysis, 57. 
Mvysost: Description, 33; analysis, 58. 
Nagelkazen: Description, 33. 
Nessel: Description, 33. 
Neufchatel: Description, 33; analysis, 58. 
Neusohl. See Brinsen. 
New Milk: Description, 34. 
Niederungskiise. See Elbing. 
Nieheim: Description, 34. 
Nogelost: Analysis, 58. 
Nostrale: Description, 34. 
Oka. See Trappist. 
Olive Cream: Description, 34. 
Olivet: Description, 34; analysis. 58, 
Olmutzer Bierkiise. See Hand. 
Olmiitzer Quargel: Description, 34; analysis, 58. 
Ossetin: Description, 35. 
Ostiepek: Description, 35. 
Oveji Sir: Description, 35. 
Paglia: Description, 35. 
Pago: Description, 35. 
Paneddas. See Cooked. 
Parencia: Description, 35. 
Parmesan: Description, 35; anxlysis, 58. 
Paté Bleu. See Bleu. 
Pavillon. See Camembert. 
Pecorino: Description, 36; analysis, 58. 
Pecorino Dolce. See Pecorino. 
Pecorino Sardo: Deseription, 36. 
Pecorino Tuscano. See Pecorino. 
Penteleu: Description, 36. 
Pepper Cream. See Neufchatel. 
Petit Carré. See Ancien Impérial; Neufchatel. 
Petit Suisse (see also Neufchatel): Analysis, 58. 
Pfister: Description, 36. 
Philadelphia Cream: Description, 37 
