as? 
as 
VARIETIES OF CHEESE: 
Pimento: Description, 37; analysis, 48. 
Pimp. See Mainz Hand. 
Pineapple: Description, 37; analysis, 5s. 
Poitiers. See Goats’ Milk. 
Pont l’Evéque: Description, 37: analysis, 5s. 
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 de Mano: Description, 39. 
Queso de Paima Metida. See Queso de Cincho. 
Queso de Prensa: Description, 39. 
Queso de Puna: Description, 40. 
Queyras. See Champoléon. 
Rabacal: Description, 49; analysis, 59. 
Raden: Description, 40. 
Rangiport: Description, 40. 
Raper. Seé Rayon. 
Raschera. See Nostrale. 
Rayon: Description, 40. 
Rebbiola: Description, 40; analysis, 59. 
Reblochon: Description, 40; analysis, 59. 
Recuit. See Ziger. 
Reggian. See Parmesan. 
Reggiano. See Parmesan. 
Reibkiise. Sce Saanen. 
Reindeer Milk: Description, 40; analysis, 5Y. 
Remoudou. See Romadour. 
Rheinwald. See Schamser. 
Ricotta (see Ziger): Analysis, 59. 
Riesengebirge: Description, 40. 
Rinnen: Description, 41. 
Riola: Description, 41. 
Robiola. See Rebbioia. 
Rocamadour: Description, 41. 
Rolk: Description, 41. 
Rollot: Description, 41. 
Romadour: Description, 41; analysis, 5S. 
Romano. Sce Pecorino. 
Romatur. See Romadour. 
Roquefort: Description, 41; analysis, 59. 
Roquefort, cows’ milk: Description, 42. 
Saaland Pfarr. See Prestost. 
Saanen: Description, 43. 
Sege: Description, 43. 
Saint Benoit: Description, 43. 
Saint Claude: Description, 43. 
Saint Marcellin: Description, 43 
Saint Michels. See Limburg. 
Saint Remy: Description, 48. 
Saint Wel. See Yogurt. 
Salamana: Description, 44. 
Saloio: Description, 44; analysis, 59. 
Sandwich Nut; Description, 44. 
Sapsago: Description, 44; analysis, 59. 
Sassenage (see also Gex): Description, 44. 
Satz. See Hand. 
Savoy: Analysis, 59. ; 
Seanno: Description, 44. 
Searmorze: Description, 45. 
Schabzieger. See Sapsago. 
Schachtelkise. See Box (soft) 
Sehamser: Description, 45. 
Schlesischer Sauermilechkiise. See Silesian. 
Schlesischer Weichquarg. See Silesian. 
Schloss: Description, 45; analysis, 59. 
Schottengsied: Description, 45. 
Schiitzen. See Limburg. 
Schwarzenberg: Description, 45. 
Sénecterre: Description, 45. 
Septomoncel (see also Gex): Description, 45; analy- 
Sis, 59. 
See Ziger. ; 
Serra da Estrella: Description, 45; analysis, 59. 
DESCRIPTIONS AND ANALYSES 
67 
servian: Description, 46; analysis, 4¥. 
Siebenburgen. See Brinsen. 
Silesian: Description, 46. 
Siraz: Description, 46 
Sir Iz Mjesine: Description, 46. 
Sir Mastny: Description, 46. 
Sir Posny: Description, 46. 
Slipeote: Description, 46. 
Smearcase. See Cottage. 
Sorte Maggenga. See Parmesan. 
Sorte Vermenga. See Parmesan. 
Soumaintrain. See Camembert. 
Spalen: Description, 47; analysis, 59. 
‘Sperrkise. 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 also Cheddar): Description, 48. 
Tafi: Description. 48. 
Tamié: Description, 48. 
Tanzenberg. See Limburg. 
Teleme: Description, 48. 
Tempéte. See Canquillote. 
Tessel: Analysis, 60. 
Téte de Maure. Sec Edam. 
Téte 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 Tamié. 
Tome de Montagne. See Vacherin. 
Topfen (see Cooked): Analysis, 69. 
Toppen: Description, 49. 
Touareg: Description, 49. 
Trappist: Description, 49; analysis, 60. 
Travnik: Description, 49. 
Trockenkdse. See Dry. 
Trouville: Description, 50. 
Troyes: Description, 50; analysis, 60. 
Tschil: Description, 50. 
Tuile de Flandre. Sce Marolles. 
Tuna: Description, 50. 
Tuschinsk. See Ossetin. 
Twadr 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, 60; 
Walliskdse. See Saanen. 
Warwickshire (sce Derbyshire): Analysis, 60. 
Washed Curd. See Cheddar. 
Weihenstephan. See Box (firm). 
Weisslak: Description, 51. 
Wensleydale: Description, 51; analysis, 69. 
Werderkise. 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. 
Ziegenkise. See Goats’ Milk. 
Ziger: Description, 52; analysis, 60, 
Zips. See Brinsen. 
