2] | : ! Tssued June 27, 1908.
(, 5. US. DEPARTMENT OF AGRICULTURE,
1908 BUREAU OF ANIMAL INDUSTRY.—BULLETIN 105.
A, D. MELVIN, Cuier oF Bureau.
VARIETIES OF CHEESE:
DESCRIPTIONS AND ANALYSES.
BY
€s ES DOANE, M.S;
Assistant Dairyman, Dairy Division,
AND
H. W. LAWSON, M. S., M. D.,
Office of Experiment Stations, Depariment of Agriculture.
WASHINGTON:
’ GOVERNMENT PRINTING OFFICE.
1908.
Issued June 27, 1908.
Go. DEPARIMENT’ OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY.—BULLETIN 105. =
A. D. MELVIN, Cuier oF Bureau.
PAKIEF TIES OF CHEESE:
DESCRIPTIONS AND ANALYSES.
BY
See oi DOANE, MSs;
' Assistant Dairyman, Dairy Division,
AND
Bh. Wie GA WSON, Mo S., Me-D:,
Office of Experiment Stations, Department of Agriculture.
; WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1908.
“A”
THE BUREAU OF ANIMAL INDUSTRY. \
; Maeda £v\
C
«me
Chief: A. D. Metvin. a) 9
Assistant Chief; A. M. FARRINGTON. Ne
Chief Clerk: KE. B. JONES. -
Biochemic Division: M. Dorset, chief; James A. Emery, assistant chief.
Dairy Division: Ep. H. Wesster, chief; C. B. LANs, assistant chief.
Inspection Division: Ricz P. Sreppom, chief; Morris Woopen, R. A. Ramsay,
and AuBrerT E. BEHNKE, associate chiefs.
Pathological Division: Jown R. Mouuer, chief; Henry J. WAsHpurn, assistant
chief.
Quarantine Division: Ricuarp W. Hickman, chief.
Division of Zoology: B. H. Ransom, chief.
Experiment Station: E, C. ScuroepeEr, superintendent; W. E. Corron, assistant.
Animal Husbandman: GEORGE M. ROMMEL. ae
Editor: JAMES M. PICKENS.
; DAIRY DIVISION.
Chief: Ep. H. WEBSTER.
Assistant Chief: C. B. LANE.
Dairy farming investigations, B. H. Rawl in charge.
Southern dairying: B. H. Rawl, 8. E. Barnes, J. E. Dorman, T. E. Woodward,
©. O. Moser, J. C. Guthrie, and A. K. Risser, assistant dairymen; Duncan Stuart,
assistant in dairying; J. A. Conover, scientific assistant in dairying; H. P. Lykes
and J. T. Eaton, agents in dairying.
Dairy records: Wm. Hart Dexter, assistant dairyman.
Dairy products investigations, L. A. Rogers in charge.
Butter: John L. Sherk, expert; W. S. Smarzo and P. H. Kieffer, collaborators.
Cheese: C. F. Doane, A. W. Dox, and Charles Thom, assistant dairymen; T. W.
Issajeff, expert cheese maker; J. W. Moore, F. R. Thomson, experts in dairying; 8S. K.
Suzuki, collaborator; L. D. Bushnell, expert in dairy bacteriology.
Milk secretion: R. H. Shaw, assistant dairyman; A. E. Perkins, scientific assistant;
A. H. Douglass, assistant chemist; J. O. Halverson, expert in dairy chemistry.
Milk: L. A. Rogers, bacteriological chemist; C. R. Potteiger, dairy bacteriologist.
Organization and management investigations.
Creameries, drafting and designing: B. D. White, assistant dairyman, in charge;
©. W. Fryhofer, sci€ntific assistant; H. J. Credicott and J. G. Winkjer, assistant
dairymen; Robert McAdam, inspector; K. E. Parks, architect.
Market milk service: C. B. Lane, assistant chief, in charge; G. M. Whitaker, dairy
inspector; Ivan C. Weld, assistant dairyman.
Renovated butter inspection.
M. W. Lang, dairy inspector, in charge, 22 Fifth avenue, room 510, Chicago, II1.;
Levi Wells, dairy inspector, 6 Harrison street, New York, N. Y.; 8. B. Willis and
H. P. Olsen, deputy inspectors.
Ae i
ons
LETTER OF TRANSMITTAL.
U.S. DEPARTMENT OF AGRICULTURE,
Bureau or AnimAt INDUSTRY,
Washington, D. C., January 18, 1908.
Sir: I have the honor to transmit herewith, and to recommend
for publication as a bulletin of this Bureau, a manuscript entitled
“Varieties of Cheese: Descriptions and Analyses.”’ This paper was
prepared under the direction of the chief of the Dairy Division by
C. F. Doane, assistant dairyman in that division, and H. W. Lawson,
of the Office of Experiment Stations.
The work is a compilation of descriptions and analyses of all the
varieties of domestic and foreign cheese about which it has been
possible to obtain such information in the literature bearmg upon
the subject. In a number of cases only meager details could be
secured, and owing to the size of the work the descriptions are neces-
sarily of a very Pailenced nature.
Acknowledgment is made of the courtesies and assistance ex-
tended by ce Office of Experiment Stations in the preparation of
this bulletin.
Respectfully, A. D. Mz vin,
Chief of Bureau.
Hon. JAMES WILSON,
Secretary of Agriculture.
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4
VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES.
INTRODUCTION.
The amount of cheese imported into the United States is increas-
ing rapidly. During the 6 years from 1900 to 1905, inclusive, the
value of the imports increased from $1,946,033 to $3,875,161. Italy
and Switzerland supplied the bulk of this cheese, most of the re-
mainder coming from France and Holland. The best known of the
varieties of cheese imported were the Parmesan and Gorgonzola
from Italy, the Emmental from Switzerland, the Roquefort, Camem-
bert, and Brie from France, and the Edam from Holland. The
growing demand for cheese is not, however, confined to these well-
known varieties, much interest being manifested in many kinds as
yet of. very little commercial importance but highly esteemed in the
localities where produced.
Attempts have long been made in this country to imitate some of
the European varieties and in some instances the results have been
decidedly successful. The manufacture of Swiss, or Emmental, and
of Limburg types has become well established. The investigations
conducted at the Storrs Agricultural Experiment Station in Con-
necticut have shown that cheese of the Camembert type, equal in
every way to the imported article, may be produced in the United
States. This Department is cooperating in investigations of this
kind and recently results have been-obtained which make it prac-
tically certain that a cheese of the nature of Roquefort or Stilton
can likewise be produced in this country.
Information concerning the manufacture and composition of the
numerous varieties of cheese is not very accessible to English readers
and the apparent need of some work of reference, in connection at
least with the importation and home production of cheese, has,
therefore, led to the preparation of the descriptive notes and the
compilation of the analytical data contained in this bulletin.
The descriptions are, for the most part, based upon data contained
in treatises on dairying and in articles in foreign periodicals. While
in many instances they are very incomplete and possibly at times
inaccurate, they nevertheless contain in condensed form practically
all the important information that it has been possible to secure in
5
6 INTRODUCTION.
an extended search through the literature relating in any way to |
the subject. Owing to the large number of publications consulted,
it has seemed impracticable to give references to the descriptive
matter.
The analyses have been compiled in most instances from the original
publications. Jn all cases, however, the sources of the data have
been given in the list of references which follows the table of analyses.
No effort has been made to collect the numerous analyses of filled
cheese, and in the case of American Cheddar cheese only a part of
the available data has been included in the compilation.
DESCRIPTIONS OF VARIETIES OF CHEESE.
ABERTAM.
This is a hard rennet cheese made from sheep’s milk in the region of Carlsbad,
Bohemia.
ALEMTEJO.
This name is applied to rather soft cheeses made in the province of Alemtejo, Portu-
gal. They are cylindrical in shape and are made in three sizes averaging in weight
about 2 ounces, 1 pound, and 4 pounds, respectively. They are made for the most
part from the milk of sheep, though goat’s milk is often added, especially for the
smaller sizes. The milk is warmed and curdled usually with an extract prepared
from the flowers of a kind of thistle. The cheeses are ripened for several weeks.
ALPIN.
This is a kind of Mont d’Or cheese made in the Alpine regions of France. It is also
known as Clérimbert. The milk is coagulated with rennet at 80° F. in two hours.
The curd is dipped into molds 3 to 4 inches in diameter and 2} inches in height. The
cheese is allowed to drain and is turned several times during one day, after which it
is salted and ripened for eight to fifteen days.
ALTENBURG.
This is a goat’s-milk cheese made in Germany, where it is known as Altenburger
Ziegenkiise. A cheese is 8 inches in diameter, 1 to 2 inches in thickness, and weighs
about 2 pounds.
AMBERT.
This cheese, known as Fourme d’Ambert, is a cylindrical-shaped imitation Roque-
fort cheese made from cow’s milk. It is said to differ from other forms of blue or imi-
tation Roquefort cheese made in the southeastern part of France in that the salt is
mixed with the curd rather than rubbed on the surface of the cheese.
ANCIEN IMPERIAL.
The curd is prepared in the same manner for this cheese as for Neufchatel. The
cheese is about 2 inches square and one-half inch thick. It is also known as Petit
Carré and when ripened as Carré Affiné. The cheese is sold and consumed both while
fresh and after ripening. The ripening process is not essentially different from that
of Neufchatel.
APPENZELL.
This cheese, which is very similar to Emmental, is made in the Canton of Appenzell,
Switzerland, and also in Bavaria and Baden. It is usually made of skim milk but
sometimes of whole milk.
BACKSTEIN.
Backstein, meaning bri¢k, is so called from its shape, but it is not identical with the
Brick cheese made in the United States. The process of manufacture is similar to
that of Limburg.
7
8 VARIETIES OF CHEESE.
BANBURY.
This was a soft, rich cheese, very popular in England in the early part of the nine--
teenth century. It was a cylindrical cheese about 1 inch thick.
BARBEREY.
This is a soft rennet cheese resembling Camembert and deriving its name from the
village of Barberey near Troyes, France. It is also commonly known as Fromage de
Troyes. The milk while still fresh and warm is coagulated with rennet, the time
allowed being usually about four hours. The uncut curd is put into a wooden mold
having a perforated bottom. After draining for three hours the cheese is turned into
an earthenware mold, the wooden one being removed after twenty-four hours. The
cheeses are salted, dried in a well-ventilated room, and ripened for about three weeks,
usually in a subterranean curing room. In summer the cheese is often sold without
ripening. A cheese is 5 to 6 inches in diameter and 1} inches in thickness.
BATTLEMAT.
This is an Emmental cheese made in the Canton of Tessin, Switzerland, in the
western part of Austria, and in the northern part of Italy. It is recommended for
localities where a great quantity of milk can not be obtained. The cheese is circular
in form, about 16 inches in diameter and 4 inches high, and weighs from 40 to 80
pounds. It is cooked at a slightly lower temperature than the Emmental and is a
little softer when ripened. It ripens more rapidly than the Emmental, being ready
for market in about four months.
BAUDEN.
Baudenkise is a sour-milk cheese made in the herders’ huts in the mountains be-
tween Bohemia and Silesia in essentially the same manner as Harzkiise. It is made
up in two forms, one conical with a diameter and a height of 3} inches, and the other
cylindrical, with a diameter of 5 inches and a height of 2} inches. It is also known
locally as Koppenkise.
BELGIAN COOKED.
The milk which has been allowed to curdle spontaneously is skimmed and the curd
heated to 135° to 140° F. and then placed in a cloth and allowed to drain. When
dry it is thoroughly kneaded by hand and is allowed to undergo fermentation, which
takes ordinarily from ten to fourteen days in winter and six to eight days in summer.
When the fermentation is complete, cream and salt are added and the mixture is heated
gently and stirred until homogeneous, when it is put into molds and allowed to ripen
for eight days longer. A cheese ordinarily weighs about 3} pounds. It is not essen-
tially different from other forms of cooked cheese.
Z BELLELAY.
This is a soft rennet cheese made from whole nulk and sometimes called Téte de
Moine, and Monk’s Head. This cheese originated with the monks of the Canton of
Bern, Switzerland, in the fifteenth century, and is made exclusively in that locality
at the present time. ;
The sweet milk is set at about 90° F. with sufficient rennet to coagulate it in twenty
to thirty minutes. The curd is cut comparatively fine and is stirred while being
heated slowly to a temperature of 110°. It is cooked much firmer than Limburg
and not so firm as Emmental.
When cooked the curd is dipped into wooden hoops lined with cloth. The cheeses
are pressed in rotation for a few minutes at a time, one press being used for a number
VARIETIES OF CHEESE. 9
of cheeses. After pressing, the cheeses are wrapped in bark for a couple of weeks, or
until they are firm enough to require no support. They are cured in a moist cellar
at a comparatively low temperature, as it is not desired to have eyes develop. The
cheese when ready for market has a diameter of 7 inches and weighs from 9 to 15 pounds.
It ripens in about twelve months and will keep for three or four years. It has a soft,
buttery consistency and can be spread on bread for eating.
BERGQUARA.
This is a Swedish cheese resembling Gouda. It was known in Sweden in the eight-
eenth century.
BLEU.
The names Paté Bleu and Fromage Bleu are applied to several kinds of hard rennet
cheese made from cow’s milk in imitation of Roquefort cheese in the southeastern part
of France. Owing to the mottled, marbled, or veined appearance they are also desig-
nated Fromage Persillé. Among these are Gex, Sassenage, and Septmoncel. This
name is also applied locally to several more or less distinct kinds made in the regions
of the Auvergne and Aubrac mountains and designated Bleu d’Auvergne, Cantal,
Guiole or Laguiole, and Saint Flour. Other cheeses of this order mentioned as made
in France are Queyras, Champoléon, Sarraz, and Journiac.
BOUDANNE.
This is a French cheese made from cow’s milk. The milk, either whole or skimmed,
is heated to about 85° F., sufficient rennet is added to secure coagulation in one hour,
and the curd is cut to the size of peas, stirred, and heated to 100° or above. After
standing for ten to fifteen minutes the curd is pressed by-hand and put into molds 8
inches in diameter and 3 inches in height. The cheeses are drained, turned fre-
quently, salted, and ripened for two to three months.
BOX (FIRM).
This cheese, known in different localities where made as Hohenburg, Mondsee, and
Weihenstephan, is made from whole cow’s milk and is a rather firm rennet cheese.
The flavor is said to be mild but piquant. The milk is heated to 90° to 93° F. in a
kettle, is colored with saffron, and set with sufficient rennet to curdle it in twenty to
twenty-five minutes. The curd is cut up as fine as peas and the contents of the kettle
are heated very slowly to a temperature of 105°, being stirred meanwhile. The
fire is then removed and the curd allowed to settle for five minutes, when the whey
is dipped off. The curd is then dipped into a cloth and from this is scooped into
hoops. Light pressure is applied and in fifteen minutes the cheese is turned, and the
turning is repeated frequently for several hours. The cheese is kept in a well-venti-
lated room at 60° for three to five days, after which it is taken to the cellar. It is
salted by rubbing or sprinkling salt on the surface. Ripening requires from two to
three months. The cheese weighs from 1] to 4 pounds, and is undoubtedly similar to
the Brick cheese of the United States.
BOX (SOFT).
This is a rennet cheese made from partially skimmed cow’s milk and known locally
as Schachtelkase. It is a rather unimportant variety produced in Wiirttemberg in a
small locality called Hohenheim, a name which the cheese often takes.
In making this cheese the skimmed evening’s milk is mixed with the whole morn-
ing’s milk, or a part of the milk is skimmed with a centrifuge and is mixed with an
equal volume of whole milk. The cheese is made in a copper kettle. The milk is
warmed to 110° F., colored with saffron, and rennet added. It is allowed to stand for
30022—Bull, 105—08 2
10 VARIETIES OF CHEESE.
one to one and one-half hours before cutting. The curd is cut into rather coarse par-
ticles, after which it is allowed to stand for a few minutes, when the whey is dipped
off, and for every 200 pounds of milk used a small handful of caraway seed is added.
The curd is then dipped into hoops 63 inches in height and the same in diameter. It
remains in these hoops for ten hours and is frequently turned, after which it is trans-
ferred to a wooden hoop only one-half as high, where it remains for twelve hours. The
cheese is then sprinkled with salt and put in the ripening cellar, where it remains
about three months.
A soft rennet cheese known as Fromage de Boite is made in the mountains of Doubs,
France, in the fall. It resembles Pont l’Evéque.
BRA.
This cheese is made by nomads in the region of Bra in Piedmont, Italy. It isa hard
rennet cheese weighing about 12 pounds. The milk, which is partly skimmed, is
heated to about 90° F., and sufficient rennet is added to coagulate it in thirty to forty
minutes. The curd is cut to the size of rice grains and the whey removed after about
one-half of an hour. The curd is put into a form about 12 inches in diameter and 3
inches in height and subjected to pressure for twelve to twenty-four hours. It is
salted by immersion in brine and also by sprinkling salt on the surface. The
cheese is then ripened.
BRAND.
This is a German hand cheese weighing about one-third of a pound, made from sour-
milk curd cooked at a little higher temperature than ordinarily practiced. The curd
is salted and allowed to ferment one day. It is then mixed with butter, pressed into
shape and dried, and finally placed in kegs to ripen, during which process it is mois-
tened occasionally with beer.
BRICK.
The exact derivation of this name is not known. It may have been adopted because
of the shape, or because of the fact that bricks are used almost exclusively for weight-
ing down the press.* Brick cheese is a rennet cheese made from unskimmed cow’s
milk, and is purely an American product. In characteristics it is about halfway
between Limburg and Emmental. It has a strong, sweetish taste, a sort of elastic
texture, and many small round eyes or holes. It is made about 10 by 6 by 3 inches
in size. There are many factories making this product, especially in southern
Wisconsin. ;
Perfectly sweet milk is set in a vat at 86° F. with sufficient rennet to coagulate it in
twenty to thirty minutes. The curd is cut with Cheddar curd knives, and is then
heated to 110° to 120° and stirred constantly. The cooking is continued until the
curd has become firm enough so that a handful squeezed together will fall apart when
released. The curd is then dipped into the mold, which is a heavy rectangular box
without a bottom and _with slits sawed in the sides to allow drainage. The mold is
set on the draining table, a follower is put on the curd, and 1 or 2 bricks are used on
each cheese for pressure. The cheeses are allowed to remain in the molds for twenty-
four hours, when they are removed, rubbed all over with salt, and piled three deep.
The salting is done each day for three days, after which the cheese is taken to the
ripening cellar, which should have a temperature of from 60° to 65° and be compara-
tively moist. Ripening requires two months.
BRICKBAT.
This is a rennet cheese made as early as the eighteenth century in Wiltshire, Eng-
land. It is made from fresh milk, to which a small portion of cream has been added.
The milk is set at about 90° F. and allowed to stand two hours before the curd is
disturbed. The curd is cut coarse, dipped into wooden forms, and light pressure
applied. The cheese is said to be fit for consumption for one year after being made.
VARIETIES OF CHEESE. ri
BRIE.
This is a soft rennet cheese made from cow’s milk. The cheese varies in size and
also in quality, depending on whether whole or partly skimmed milk is used. The
method of manufacture closely resembles that of Camembert.
‘his cheese has been made in France for several centuries. Mention was made of
it as early as 1407. It is made throughout France, but more extensively in the Depart-
ment of Seine et Marne, in which it doubtless originated. This Department contains
Meaux, Coulommiers, and Melun, places noted for their manufacture of Brie cheese,
though often under local names. More or less successful imitations of this cheese are
‘made in other countries. It was estimated that 7,000,000 pounds of Brie cheese was
sold in Paris during 1900. The export trade is also very important.
The milk used is usually perfectly fresh. It is not uncommon, however, to mix the
evening’s milk, when kept cool over night, with the morning’s milk. Some artificial
coloring matter is added to the milk, which is then set with rennet at a temperature
of 80° to 85° F. After standing undisturbed for about two hours the curd is dipped
into forms or hoops, of which there are three sizes in common use. The largest size is
about 15 inches in diameter, the medium size about 12 inches in diameter, and the
smallest size about 6 inches in diameter. These vary in height from 2 to 3 inches.
After draining for twenty-four hours without pressure being applied, the hoops are
removed and the surface of the cheese is sprinkled with salt. Charcoal is sometimes
mixed with the salt used. The cheese is then transferred to the first curing room,
which is kept dry and well ventilated. After remaining in this room for about eight
days, the cheese becomes covered with mold. It is then transferred to the second
curing room or cellar, which is usually very dark, imperfectly ventilated, and has a
temperature of about 60° F. The cheese remains here for from two to four weeks or
until the consistency and odor indicate that it is sufficiently ripened. The red colora-
tion which the surface of the cheese finally acquires has been attributed to an organism
designated Bacillus firmatatis. The ripening is due to one or more species of molds
which occur on the surface and produce enzyms whieh in turn cause a gradual and
progressive breaking down of the casein from the exterior toward the center. The
interior of a ripened cheese varies in consistency from waxy to semiliquid and has a
very pronounced odor and a sharp characteristic taste.
BRINSEN.
This cheese, known locally as Laudoch, Zips, Liptau, Siebenbiirgen, Neusohl, Alt-
sohl, and Klencz, is made in the Carpathian Mountains of Silesia from sheep’s milk,
or a mixture of sheep’s and goat’s milk.
The cheese is made in small lots, only 2 to 4 gallons of milk being used at one time.
This is put into a kettle when fresh and sufficient rennet is added with the milk at a
temperature of from 75° to 85° F. to secure coagulation in fifteen minutes. The curd
is broken up and the whey dipped and the curd is placed in a linen sack and allowed
to drain for twenty-four hours. It is then cut into pieces and placed on a board, where
with frequent turnings it is allowed to remain until it commences to get smeary, which
requires about eight days. The pieces are then laid one on top of another in a vessel
holding from 40 to 60 pounds, where they remain for twenty-four hours, after which
they are removed, the rind cut away, and the curd or partially cured cheese broken up
in another vessel. After ten hours salt is stirred in and the curd run through a mill
which cuts it very fine, when it is packed in a tub with beech shavings.
:
BROCCIO.
This is a sour-milk cheese made from sheep’s milk in Corsica. It is sometimes mixed
with sugar and rum and made into small cakes. It is similar to Ziger.
4
ne VARIETIES OF CHEESE.
BURGUNDY.
This cheese, known in France as Fromage de Bourgogne, is described as a soft, white,
loaf-shaped cheese weighing about 4 pounds.
CACIOCAVALLO.
This is asomewhat peculiar kind of cheese made from either whole or partly skimmed
cow’smilk. Various explanations have been made as to the origin of the name, which
means literally horse cheese. Oneexplanation offered is that the cheese was originally
made in the region of Monte Cavallo, and another is that the imprint of a horse’s
head was made in each cheese as the trade-mark of the original manufacturer. The
original home of this cheese was southern Italy, but it is now made extensively in
northern Italy as well. The history of the cheese dates back several centuries.
The temperature of the coagulation of the milk with rennet varies greatly but is
usually from 90° to 95° F. The time allowed for coagulation is also variable, being
usually about one-half hour. The curd is cut very finely and sometimes allowed to
ferment for twenty-four hours, when it is heated by means of very hot water, or more
commonly hot whey, and subsequently worked by hand until all the whey is expressed
and the curd becomes homogeneous and capable of being drawn out into long threads.
It is then molded into any desired shape and salted by immersion in brine for about
two days. The cheeses are suspended in pairs from the ceiling and lightly smoked.
The surface may be rubbed with olive oil or butter. They are kept in a cool, dry
room until sold. As seen on the market they vary much in size and shape. On an
average they weigh about 3 pounds. The most common shape is that resembling a
beet, a constriction near the top being due to the string which is tied around the cheese
for the purpose of hanging it up. This cheese is sometimes eaten while comparatively
fresh but is more frequently kept for months and then grated and used for flavoring
soups and as an addition to macaroni and similar foods. A small quantity is imported
into the United States.
CAERPHILLY.
This is a hard rennet cheese made in Wales from unskimmed cow’s milk. The milk
is set very sweet at a temperature of 85° F. with enough rennet to coagulate it in one
hour. The curd is cut in $-inch cubes and stirred for one hour without further heating.
It is then put in cloths and subjected to light pressure for an hour and is again broken
up fine and put to press, where it remains with daily changing for three days. During
this time one-half-ounce salt to each pound of curd is rubbed on the surface. Each
cheese weighs about 8 pounds. The cheese requires about three weeks for ripening,
at a temperature of 65 to 70°.
CAMBRIDGE.
This is a soft rennet English cheese made from cow’s milk. Milk is set at 90° F. and
rennet added. At the@nd of one hour the curd is dipped into molds without cutting
and allowed to stand for thirty hours, when it is ready for eating.
CAMEMBERT.
This is a soft rennet cheese made from cow’s milk. A typical cheese is about4{
inches in diameter and 1} inches thick and is usually found on the market in this
country wrapped in paper and inclosed in a wooden box of the same shape. The
cheese usually has a rind about one-eighth of an inch in thickness which is composed
of molds and dried cheese. The interior is yellowish in color and waxy, creamy, or
almost fluid in consistency, depending largely upon the degree of ripeness.
Camembert cheese is said to have originated in 1791 in the locality from which it
derives its name in the Department of Orne, in the northwestern part of France. The
-
VARIETIES OF CHEESE. 13
industry extended soon into Calvados, and these two Departments are still the prin-
cipal seat of the industry. Cheese of the same type, however, is made in other parts of
France and also in other countries; among these are Compiégne, Contentin, Pavillon,
Soumaintrain, and Thury-en-Valois. Very successful results have been obtained at
the Storrs Agricultural Experiment Station in Connecticut.
Camembert cheese is made from whole fresh milk or from milk which has been
partly skimmed. The evening’s milk may be skimmed and mixed with the fresh
morning’s milk. The temperature of setting is about 80° to 85° F., and the quantity
of rennet added for this purpose is sufficient to secure the desired degree of firmness in
about two hours. The curd is then transferred, usually with as little breaking up as
possible, to perforated tin forms or hoops about 4} inches in diameter and the same
in height. These rest upon rush mats which permit free drainage. The filling of the
forms may be done at two or three times separated by short intervals allowed for the
curd to settle. Each form holds the equivalent in curd of about 2 quarts of milk.
After draining for about eighteen hours, and preferably in a room having a uniform
temperature of 65° to 70°, the cheese is turned. This is repeated frequently for about
. two days, when the cheese is removed from the forms and salted on the outside. Two
or three days later the cheese is transferred to a well-ventilated room where the ripen-
ing process begins. The cheese remains here for fifteen to twenty days, during which
time it is turned very frequently and the surface becomes covered with molds, which
gradually produce a breaking down of the casein. It is then taken to the curing
cellar, where the ripening process is completed in about three weeks, when it is packed
and marketed. .
CANQUILLOTE.
This is a skim-milk cheese made in the eastern part of France. It is also known
locally as Fromagére, and Tempéte. The milk is allowed to coagulate spontaneously,
after which it is heated gently and the whey drawn off. The curd is pressed in order
to remove as much of the whey as possible, crumbled fine, and fermented at a temper-
ature of about 70° F. for two or three days, during which time it is stirred frequently.
When the cheese has acquired its characteristic taste 1t is melted with the addition of
water, salt, eggs, and butter and put into molds of various kinds.
CANTAL.
This is a hard rennet cheese made from cow’s milk more or less skimmed. Its
manufacture is extensive in the Department of Cantal, France. It is also known as
Auvergne or Auvergne Blue on account of its being manufactured in the region of the
Auvergne Mountains. Locally the cheese is commonly known as Fourme. The
cheese is doubtless a very old variety and the method of manufacture has remained
quite primitive. The milk;usually fresh but sometimes several hours old, is set with
rennet at a temperature of about 85° F., the time allowed for coagulation being about
thirty minutes. The curd is then cut very finely and the whey dipped off. The curd
is subjected to pressure in order to remove as much of the whey as possible, and is
allowed to ferment for twenty-four hours, which process is considered very important.
The curd is then broken up by hand or by machinery and salted at the rate of 2.5 to 3
percent. When thoroughly kneaded it is put into hoops about 14 inches in diameter.
Pressure is applied for about two days, during which time it is turned very frequently.
The cheese is next transferred to the curing cellar, where it remains for six weeks to
six months. The yield of cheese is usually 10 to 11 per cent of the weight of the milk.
A ripened cheese weighs from 40 to 120 pounds.
- CHAMPOLEON.
Champoléon, or Queyras, is a hard rennet cheese made from skim milk in the
Department of Hautes-Alpes, France.
14 VARIETIES OF CHEESE.
CHAOURCE.
This is a soft whole-milk rennet cheese resembling Camembert and deriving its
name from the village of Chaource, in the Department of Aube, France. It is about
4 inches in diameter and 3 inches thick.
CHASCHOL DE CHASCHOSIS.
This cheese is made in the Canton of Grisons, Switzerland. It is a hard rennet
cheese made from skimmed cow’s milk. The cheeses are 18 to 22 inches in diameter,
3 to 4 inches high, and weigh from 22 to 40 pounds.
CHEDDAR.
This cheese is so named from the village of Cheddar in Somersetshire, England,
where it was first made. It is a comparatively old cheese, though the genuine
Cheddar process as it is now known is not old. Cheddar cheese is an exceedingly
popular variety, being much used as a food product in America and England. It is
probably the most important of all cheeses as regards the quantity made annually.
The term Cheddar as used at the present time applies usually to a process of making
rather than to any particular shape of cheese. The name, however, is occasionally
used to designate a certain size of cheese 14 to 16 inches in diameter, and weighing
from 60 to 100 pounds. Cheese made by the Cheddar process has, however, many
different shapes with distinguishing names, such as Flats, which have the same
diameter as the Cheddar size but weigh only 30 to 40 pounds; Daisies, which are 12
inches in diameter and weigh 20 pounds; Young Americas, which are 8 inches in
diameter and weigh 8 to 12 pounds; Long Horns, which are 5 inches in diameter
and weigh 12 pounds; and Squares, which are of various sizes and usually 3 to 4
inches thick. The cheese may be white or colored yellow, and it may be almost
fresh or thoroughly ripened and broken down. It is made from sweet cow’s milk,
which may be skimmed, partly skimmed, or unskimmed. When made from un-
skimmed milk the cheese is called ‘‘full cream;” when otherwise, it is called “part
skim” or ‘‘skim.”’
The milk, morning’s and evening’s mixed, is set at 85° F. with sufficient rennet to
coagulate to the proper point in from twenty-five to forty minutes. At the time of
setting the milk should have an acidity of about 0.18 to 0.20 per cent. Color may
or may not be used. The curd is cut when it breaks evenly before the finger. The
cutting is done with curd knives. These knives are made up of blades set about
one-third of an inch apart in frames. In one frame the knives are set perpendicularly
and in the other horizontally. When well cut the curd is in uniform cubes of about
one-third of an inch.
After cutting the curd is heated slowly and with continued stirring until it reaches
a temperature of from 96° to 108°. With the use of mechanical agitators, as is the
common practice, the cyrd should be heated about 4 degrees higher than when stirring
is done by hand. After heating the stirring is continued intermittently until the
curd is sufficiently firm. This is determined by squeezing a handful, which should
fall apart immediately on being released. The whey is then drawn. At the same
time the acid should have reached about 0.20 per cent or one-fourth of an inch on the
hot iron, which latter is determined by measuring the length of strings when the
curd is touched to a hot iron. The curd is then matted about 4 inches deep, some-
times in the bottom of the vat, sometimes on racks covered with a coarse linen cloth.
After it has remained here long enough to stick together it is cut inte rectangular
pieces easy to handle, which are turned frequently and finally piled two to four
deep; in the meanwhile the temperature of the curd is kept at about 90°. When
the curd has broken down until it has the smooth feeling of velvet, which requires
from one to three hours, it is milled by means of a machine, which cuts it into pieces
VARIETIES OF CHEESE. 15
the size of a finger. It is then stirred on the bottom of the vat until whey ceases to
run, which requires from one-half to one and one-half hours, when it is salted at the
rate of 2 to 2} pounds of salt to 100 pounds of milk. It is then ready to put in press.
The curd is put into tinned iron hoops of the proper size, which are lined with
cheese-cloth bandages. The hoops are put in presses and great pressure is applied
by means of screws. The next morning the cheese is removed from the hoops and
put on shelves in a curing room. Formerly the cheese was kept in a curing room as
long as six months, but at the present time it is covered with a coat of paraffin and
’ put in cold storage when three to twelve days of age. There is a growing demand
on the part of consumers for mild cheese, and consequently ripening must be carried
on at a temperature below 50°.
An important point in the process of manufacturing Cheddar cheese is the develop-
ment of the desired amount of acid. A maximum quantity in the whey that can
be developed without injuring the texture of the cheese is aimed at, and the proper
breaking down of the curd before milling and salting is attributed to the acid. It
is very probable that too much weight has been placed on the desirability of a maxi-
mum development of acid, and that practically as good cheese can be produced
without the high acid.
CHESHIRE.
This cheese is one of the oldest and most popular of the English varieties. It isa
rennet cheese made from unskimmed cow’s milk, and is named for Chester County,
England, where it is largely produced. It is made in cylindrical shape from 14 to 16
jnches in diameter, and weighs 50 to 70 pounds. In making this cheese sufficient
annatto is used to give the product a very high color. The process of manufacture
varies in detail in different sections. Perfectly sweet milk, night’s and morning’s
mixed, is set at a temperature of from 75° to 90° F. The curd is cut in one hour,
usually with an instrument in which knives are set in a frame to cut cubes 1 to 1}
inches square. This is pushed down through the curd and finally worked back and
forth at an angle. This is continued until the particles of curd are the size of peas,
which requires about one hour. The curd is then allowed to settle and mat on the
bottom of the vat for about an hour, when it is rolled up to one end, weighted down,
and the whey drawn after the desired degree of acidity has been obtained. The curd
is cut in pieces the right size to handle and is piled on racks. It is then run through
a curd mill, salted at the rate of 3 pounds to 1,000 pounds of milk, and put into a
hoop having a number of holes in the side through which skewers can be thrust into
the cheese to promote drainage. The cheese in the hoop is put in a heated wooden
box called an oven, and sometimes light pressure is applied, the pressure increasing
gradually until it reaches about 1 ton. The curing cellar or room is about 60° to 65°.
From eight to ten months is required for thorough ripening.
CHESHIRE-STILTON.
This is a combination of the Cheshire and Stilton varieties of cheese in which the
general characteristics of size and shape and manufacture of the Cheshire is retained,
and a growth of the mold pectiliar to Stilton is secured. The mold is secured by
keeping out each day a small portion of curd and mixing it with some curd in which
the mold is growing well.
CHIAVARI.
This is a sour-milk cheese made in the region of Chiavari, Italy, from whole cows’
milk. It is also known as Cacio Romano. A hard rennet cheese made in the same
region is also known by this name.
16 VARIETIES OF CHEESE.
COMMISSION.
This cheese is made in Holland and resembles Edam in the process of manufacture,
but it has a slightly different shape, being flattened at the ends. It is said to be made
from whole cow’s milk.
COTHERSTONE.
This is a rennet cow’s-milk cheese made in Yorkshire, England, and resembles the
well known Stilton cheese of that country. It is a local product manufactured only
on asmall scale. It has also been known as Yorkshire-Stilton.
COOKED.
This kind of cheese is so called because the curd is heated to the melting point in
its manufacture. It is made from fresh curd prepared by breaking up and heating
the curd of sour clabbered milk. When cooled sufficiently this curd is placed ina
receptacle and allowed to stand for three or four days until it has become colored
throughout. It is then put into a kettle over a fire; salt, milk, and usually caraway
seed are added, and the whole is stirred vigorously until it becomes of the consistency
of thick molasses, or until it strings when a spoon is withdrawn. ‘The mass can then
be put into molds until it becomes cold, or placed in a vessel for keeping. It gets
hard with cooling and will retain the shape of the mold.
Cooked cheese, made in northern Germany, is called Topfen, and a similar product
made in Sardinia is called Freisa, and Paneddas. The same kind of cheese made in
Belgium is called Belgian cooked cheese. Similar kinds are made in other countries.
COTTAGE.
This is a sour-milk cheese made extensively in this country, where it is often called
Dutch cheese, and Smear-case. It is manufactured usually in a very small way,
but occasionally it is made in large factories. Skim milk is allowed to sour and the
curd is then broken up and held at a temperature of about 100° I’. for three to four
hours, or until it has become sufficiently firm. The whey is then drained off and the
curd placed under slight pressure for a time. The curd is either consumed imme-
diately or is packed in tubs and placed in cold storage. It is prepared for eating by
moistening with either milk or cream. Sometimes it is made up into shapes and
wrapped in tin foil. No ripening is ever allowed.
COULOMMIERS.
This is a small-sized Brie cheese 5 to 6 inches in diameter and 1 inch in thickness,
and weighing about 1 pound. It is made in the region of Coulommiers, France.
CREAM.
Genuine cream cheese 38 made from a rich cream thickened by souring, or from
sweet cream thickened with rennet. This is put in a cloth and allowed to drain, the
cloth being changed several times during the draining, which requires about four days.
It is then placed on a board covered with a cloth, sprinkled with salt, and turned
occasionally. It is ready for consumption in from five to ten days.
Another variety of cream cheese is made from cream with a low content of fat (12 to
15 per cent). The cream is curdled with rennet, broken up to allow a part of the
whey to escape, and is then mixed and worked into almost a paste. This is then
molded into pieces weighing 2 to 4 ounces, which are wrapped in tin foil and placed
on the market without curing. It isa very mild and a very rich cheese and is manu-
factured on an extensive scale by a few large factories in the United States.
A so-called double-cream cheese, known in France as Fromage Double Créme, is
made by coagulating a mixture of milk and cream and putting this into a cloth and
VARIETIES OF CHEESE. 17
allowing it to drain thoroughly, when it is salted, kneaded, and molded into any
desired shape. It is eaten fresh. The Gervais is a cheese of this kind. ;
A French cream cheese, Fromage & la Créme, is prepared by mixing sweet cream
with well-ripened sour-milk curd or rennet curd. Another French cream cheese,
which contains considerable salt as a preservative, is known as Demi-sel. There are
in addition several cream cheeses having specific names, such as Philadelphia cream.
CREUSE.
This is a skim-milk farm cheese made in the Department of the same name in
France. Coagulation is secured either by the addition of a small quantity of rennet
or by heating the sour milk. When set with rennet the period required is usually
twelve hours. The curd is put into earthenware molds about 7 inches in diameter
and 5 to 6 inches in height, the bottom and sides being perforated. After draining for
several days the cheese is removed from the molds, salted, and turned frequently.
It becomes in time very dry and hard and may be preserved for a year or longer. The
cheese is also ripened by placing in tightly closed receptacles lined with straw, in
which case it becomes yellow and soft and acquires a very pronounced taste.
CRISTALINNA.
This a hard rennet cheese made from cow’s milk in the Canton of Graubiinden,
Switzerland.
DAMEN.
This is a soft uncured rennet cheese made from cow’s milk in Hungary and is much
in demand in the markets of Vienna. It is sometimes known as Gloire des Montagnes.
DANISH EXPORT.
This cheese is made in some of the creameries of Denmark to furnish an outlet for
the skim milk and the buttermilk. In the process of manufacture as high as 15 per
cent of fresh buttermilk is added to the skim milk, The mixture is set at 98° F. with
sufficient rennet to coagulate in twenty-five minutes. The curd is carefully and
evenly cut, stirred for a few minutes, dipped into forms having rounded bottoms,
kneaded, pressed down, and finally covered with a board upon which a weight is
placed. Twelve hours later the cheeses are placed in a brine tank for twenty-four
hours, when they are taken out and covered with salt for a short time. They are then
transferred to the ripening room where the temperature is about 55° and are turned
and wiped with a cloth every day for five weeks. The cheeses are cylindrical in shape
and are small and flat.
DERBYSHIRE.
This is a hard rennet cheese made from whole cow’s milk in Derbyshire, England.
It is cylindrical in shape and about the size of the Cheshire, though often smaller. It
is made usually in farm dairies, and because of this fact the size varies with the size
of the herd. The quality also varies to such an extent that very few really good
cheeses can be found. Night’s milk in which the development of acid has been
prevented as much as possible is mixed with the morning’s milk and the whole is set
at a temperature of 80° F. The setting period is one hour and the curd is allowed to
become very firm before cutting. The curd is cut to the size of a pea and after being
allowed to settle is piled in the center of the vat, where after the whey is removed it is
subjected to light pressure. The curd is cut and again piled and heavier pressure
applied. This is repeated until the curd reaches a certain degree of firmness, when it
is run through a mill and salted at the rate of 1 pound of salt to 1,000 pounds of milk.
It is then put in a press for one hour, when it is removed and the surface of the cheese
scalded for one minute in water heated to 150°. It is put back in the press for five
30022—Bull. 105—08——3
18 VARIETIES OF CHEESE.
hours, the pressure applied being gradually increased, when it is salted on the surface
and again pressed. The pressing continues for three days, the cheese being salted
each day. The curing room is kept preferably at 60°, and the time required for curing
is from three to four months.
A cheese called Gloucester made in the county of Gloucester, England, is said to
be identical with Derbyshire cheese. Double Gloucester is identical with single
Gloucester in all respects but size. It is twice as thick*as a single Gloucester, hence
the name. Wiltshire, Leicestershire, and Warwickshire cheeses belong to the Der-
byshire type. :
DEVONSHIRE CREAM.
In making this cheese the cream is allowed to rise for several hours, when the milk
with the layer of cream is scalded. It is then set away for a short time in order that
the layer of cream may harden. The cream is then put into small molds and placed
upon straw mats to drain. After becoming hard enough to retain its shape it is ready
for market.
DORSET.
Dorset, or Blue Dorset, is a cheese resembling in character and method of manu-
facture the better known Stilton. It is named from Dorsetshire, England, in which
it is*made.
DOTTER.
This cheese is said to have been made by G. Leuchs, in Niirnberg, by mixing the
yolk of eggs with skim milk and making this mixture into cheese in the usual way.
DRY.
This cheese, known also as Sperrkise and Trockenkise, is made in the eastern part
of the Bavarian Alps and in the Tyrol, in the small dairies of those localities. It is
an extremely simple product made for home consumption, and is made only in the
winter season, when the milk can not be profitably used for other purposes. As soon
as the milk is skimmed it is put into a large kettle which can be swung over a fire.
Here it is kept warm until it is thoroughly thickened from souring. It is then broken
up and cooked quite firm. A small quantity of salt and sometimes some caraway
seed are added and the curd is put into forms of various sizes. It is then placed ina
drying room, where it becomes very hard, when it is ready for eating.
DUEL.
This is a soft cured rennet cheese made from cow’s milk. It is an Austrian prod-
uct, 2 by 2 by 1 inches in size.
DUNLOP.
This was formerly the national cheese of Scotland, but it has been almost super-
seded by the Cheddar, which it resembled.
EDAM.
This is a hard rennet cheese produced in Holland; it is also known as Katzenkopf,
Téte de Maure, and Manbollen. The best of the product is made of unskimmed cow’s
milk, but much of it at the present time is made from milk which has had at least
one-half of the fat removed. The cheeses are round and are colored deep red on the
surface or wrapped in tin foil. :
The perfectly fresh milk is set at 90° to 95° F. Color is added and sufficient rennet
is used to coagulate the milk in fifteen minutes. The curd is cut and after a very short
stirring is allowed to settle to the bottom, when the whey is dipped off. The curd is
gathered in a pile and pressure is applied for a short time to expel the whey. Care is
.
VARIETIES OF CHEESE. 19
taken in the meanwhile that the curd does not get below 82° or above 90°. The curd
is then ready for the press. Sometimes wooden molds are used, but the best are made
of iron. Anattempt is made to put just sufficient curd into the mold to make a perfect
sphere when pressed. When the mold is half full a little salt is added. When the
mold is full, it is pressed lightly until the cheese will hold its form, when it is taken out
and immersed in water for two minutes at 125°. The cheese is then put in the press,
where it remains for twelve hours. It is then removed from the mold and placed in
another form resembling the mold but without a cover, and having a hole leading from
the bottom. The cheese is salted by rubbing salt on the surface. Sometimes it is
kept in a salt bath for a day before putting salt on the surface. Following the salting,
the cheese is washed in hot whey, and the surface is scraped smooth. It is then taken
to the ripening cellar, which should have a temperature of between 50° and 70°. Here
it is turned daily for a time and finally twice a week. In the meanwhile it is occasion-
ally moistened with cold water or fresh beer. When the cheese is one month old it is
washed in water at 70° for twenty minutes and then placed in the sun to dry, after
which it is rubbed with linseed oil. Before shipping the cheese is colored, usually
red, but for some markets it is colored yellow with annatto. This coloring is done with
a watery solution of litmus and Berlin red, or with carmine. Maximum....| 50.53 | 29.42 | 24.48 | 3.35
Minimum..... 44.24 | 20.52 | 21.22 | 2.25
IBGUGIB Ge oor sce Benecke.....-...- 5 eee ee See 39862: 30 10s i25: 00m: ae
WG basce ceonee Us bs a ae TR sh aoe 37.09 305054) 28.08 [ease
BONGoOn sees sea e Chattaway -.-..-- Ll SS ep eee a4 39.50 | 24.40 | 9.40 |.-..-.-
Mind 6tacccon sca A Dae BO 54.30 |//23.:00°) 16:10 |e. --ee
IBTiCk NS ee tece naa Weems. .......- i AS toe ae eee = . a 86 | 23.80 gris
A .80 | 22.45 | 19.94 i
Brie---.---...---.----- Balland.......- oe {(e 90 | 28.93 | 19.04} 6.63
Bliythist sc seee sLchare sap eerseee ee. 51590) |) 24:80: | 18.00 -|---2se5
Average...... 50.04 | 27.50 | 18.34 |..-...-
IDielawx32oe.ne~ 5;Maximum....| 53.84 | 29.50 | 19.94 |....-.:-
Minimum. .... 46.06 | 24.60 | 17.16 |....-..
c5 von-Klenze..._. Ne eee ss te i ee 55169) |'21e42 | 17620") cee
bindepexeee ileus eee eee 53.50 2. Bs 1.0 Jcestee
: | {53.99 | 24. rod) [Fe aeeem
SPU vie es [ene aes sia 145.25 | 25.73 | 18.48 | 4.93
Brie—
AMENICAR = 252 = 0226 Arnold): 22. 224. 1 ears ses Rees A150) S615 -| 1763: |oocssee
JOHHSON =.= o22 be ea ah 60.20 | 20.96 | 15.94 | 1.37
A A f49.20 | 22.30 | 23.10 1.00
BREN ae = ae om Maior........-. 2.22 e eee eee ee 37.70 | 32.60 | 25.20 | 2.70
43.10 | 27.70} 19.50} 1.20
Melikofi eh i3223| Ss22e Sere 49.70 | 27.00 | 14.30] 1.80
52.20 | 26.20 | 14.40] 1.30
Burguney,- <=. 25-2. Balland ss os 256 Vote ee oe EST 29.50 | 38.55 | 28.84 | 1.65
Caciocavallo........... Sartori....-.... ee Mitek an ees ee ae ites esis
| Average...... 23.68 | 25.49 | 29.25 |.....--
Spica. 62222255 | 9:Maximum....| 33.24 | 30.09 | 35.09 |......-
|” |Minimum..__ 15.34 | 19.00 | 22.16 |.......
Caerphilly 2.22022 -2e-2 Chattaway -..-.- \ 1 : : BO se opeee
Cambridge. sca. -=-sc6 Chattaway -...- : F TO0)|Cnseece
Camembert............ Amol S528 a2 f I fn Seer
Ballamd trees | p f 5 5.95
Chattaway. .-.- 7 : erie SSS |
Duclaux. ~~... .-| : k SCD Woe ote
Kortiger 2.062% i ‘A : 4.70
Lindet: 2: 52.22. E ¥ OW: pteriatee
RECO = ee L ‘ 1G Wesestee
Miuteriocsi.< 2200s : . “OF edoene
PA VEN woos. ee ; ; ; 4.40
Roepe 33.2432. . 4 12s | ssseee5
Stutzers-<-3--. ; 5 00: | oeneee
: : : 4.46
Cantal) £2 2 oem coeate Balland ih 4% oe2 x fi : 7.22
; E , 5.93
Average.....- 43.48 | 25970 | 22.55 | 6.47
Diuclawx eee. 4;Maximum ....} 44.80 | 31.10 | 24.10} 7.50
Minimum..... 40.70 | 22.50 | 21.50 | 4.30
uindets.esse sees 1 ese Se 40.90 | 29.30 | 20.50 |.....--
Patrick (2)..... 1 ete eee its 2 O° SR 39.92 | 28.14 | 28.84 |.......
5 aSee Sources of analytical data for details.
6
Variety.
Cheddar—
FAMO@NICAN. oe...
Cheddar—
Canadian
Cheddar—
Berea see 25522
Cheddar—
Queensland........
VARIETIES OF CHEESE.
Analyses of cheese—Continued.
a The 15 analyses areeach the
Wallace.
b Green cheese made at New Y
c Sugar, ash, ete.
: Number of |
Authority analyses. Water.
-_
Average...
Caldwell........ 8;Maximum. .
Minimum...
Average... .
79; Maximum. .
> Minimum...
Average. ...
Clark........... sofa Salle
Minimum...
13 Average....
Gooksec too. a. Seaacheten sce f 2
34. 62
POY oe chee 201 Average... .| 31.05
Average....| 40.32
Goessmann..... 6);Maximum. -| 45. 41 |
Minimum. ..} 35.83 |
Average. ..| 33.09
iemndek (L)\2-,.-. 15ers -| 38. 36 |
Minimum. .| 26.48 |
buyder.. 4 <2... 5 Average... .- 32.71
500 Average....| 37.14
{ Average. ..| 36.84
156d, Maximum .} 43.89 |
\Minimum. -| 32. 69 |
Van Slyke...... Average... .} 36.06
9e,Maximum .} 41.15
|Minimum. | 32/93
Average. ..| 34.01
6/; Maximum .} 38.10
Minimum. .} 29.85
Voeleker.......- 4 Average.....| 32.39 |
Average... .| 36. 42
Wrallgcs..: 22. 5: 159;Maximum ..| 41.65
Minimum. ..} 30.25
30. 53
MORISOI 32 oo oe Shenae Mascees {i 70
43. 82
Chattaway..... de eecw cae memen 33. 30
Average..... 34. 07
[WG =e Pe ap te Fo 11,;Maximum ...! 36.58
Minimum. ...} 32.28
i ney = he a e
/ Average h...| 32.
Shuttelworth. 2:1) 195 ‘Average 7. ..| 36.54
135 Average i...| 33. 51
Blythe es... --* 2 Average... . 28. 10
Average....| 35.00
Chattaway..... 4.;Maximum. .| 37.70
Minimum...) 33.00
Grits: J. oo (| eases oo ow a 36. 34
Bessa ss TS ibn Nee MONS 30. 10
for tts)<) ieee maple 1 aaa ks St 36. 04
Average....| 35. 52
TOV ab oe 31{Maximum .._! 37.73
inimum...) 32.85
Average....| 35.16
Voelcker........ 13/Maximum .. “39. 43
Minimum...) 30.32
MOLINE LENIZOR eel) [tt Set tee | 35. 22
9
Briinnich....... pe eee Her :
average of 5 monthly analyses.
land
57
pig sugar, Total | Salt in
e 2
Fat. amids, perig ash. | ash
eta, | ae
ete.
i 6.8 ‘
Fe aval Mp Yeu 6 a a Fel hea ae dee
a lal tales Ge: 1 AH ee Sel (ed ace dea
26M ith2989: |. .2. Suna! |b coe Se
37.32 | 34.94 |-.....- (aL A | eens
Toes tf eee |Soew oes ee | eee
So LeMide G3! | 1-99] 4.00 fh .2
49.56 | 31.76 2.34 (AT ETS eb eeees
| 24.77 | 15.38 1.65 Bein eee ee
SP ASp a5 08 Rl ema ee 7 Pa ae
BEM Re eee Oe NG cig] He eae
Bore Si Nee eae [alee cee CHV cca
ri ay i eo TeOe-|a0-8
S000] 20-80) /22. 258% Rb Ra ees
| 34.43 | 24.45 -61 SG Aare
45.36 | 28.72 - 76 Lae tee eh
23.27 | 18.45 AVS LL iA 7 hig a
OO. Ste 2aGg! es lke Gates (ih ee Bee
44°33: | 30:09 |. .2.. 22 pA i ee
py ay 27 Ue) W'S ad I ae Deter nce Nee
31.44 | 26.57 5.02 4.57 1.49
BOSS) | ake" oon] eae ones
46.80 | 32.09 | 2.68] 4.61 |.......
21.77 | 14.11 Be ha hae tele il ears
41.58 | 23.38°'| 2.45 | 2.06 |.......
Bors | 2eeke | La95" |) 2.908 je cee 2
5.98 | 45.04 | 3.12] 2.06 |.......
BOLGO i SnGO! esses 39170 fe
ZOAGAMWADVOD ls 5 oe. eee |= eee
pia ey ie 5 Sie ee ae Sac dil Papen
OOS eae: | oa eee Sate! |S aee
Oso] sae ||. eee Cie Oe ane se
86.06) | 2394 |. Soe UIZAR Ie eee oe
BR aecd NM ees Ae om ee Ob GOs. o oe e
Bo. 97" ||"24asGa |. Sees CN ial See
PPS Wt: 5 GC: Om pe er
pa el 1 hey 0? He PE
SONOO 20) OO) 252 222
ZONGO 2G: 10, [Sa ce ©
34.36 | 22.98 | 2.10
362.540) 30: 15 52225.
30. 40 | 28.98 |.......
ek. | BOOS Ee es
209 | so:10 eee eee
ZOO Ni DIF7. eee 2
30.45 | 27. 80 3.16
41.58 | 32.37 | 6.80
23:21 | 23:28 soe
eT RN ESS ee
BOUT, | Bac) [ses 228
Binds Leb. Oe Jise .-.-.-
Goat-milk—French ...
Goat-milk— Norwegian
Gorgonzola:...-..-..-.
Gouda—American
Gruyére
Kascaval
Katschkawalj
Krutt
a Abnormally high
coated.
b Green cheese.
_¢ Caraway seed.
VARIETIES OF CHEESE.
Analyses of cheese—Continued,
59
Milk
Number of teids, | YET) Total | Salt in
‘ é -
Authority. analyses. Water, Fat. |, mids, lace ash. | ash
etc. ate.
ee Per ct. pene a ct ne ct. |\Per ct
ol. 28.85 | 29.96 . OL hee Ghcs o
Balland......... 2.2.22 2-22 2-22 ies 10 | 32.20 | 29.86 | .34| 5.50|.......
Bored. £5... ees Ro ee 49.22 | 2.96 | 41.53 Se Nate ete ee ene
Ces a PE Jamia euioe cee 35.75 | 28.35 | 31.10 «ok eS ae
Biy the. 2: RRA Sess waeeee Fl, 40! 1:25.40 4810 | oo... 410 n|Seete =.
} oo. 10) | 23.00.) ol. 80 |5.5... LA ees
Chattaway....- 2. eee ee eee eee {37 40 | 28.10 | 28.30 |....... eS a
Gritithe. ... 22 - 1 RE 34.10 | 37.92 | 21.68 1.98 (Ta se es
EPRSSANT Boe 2 t bees pee eet ar 2 Oo. Oo hae Gantak. FO: |. c a. DE Bae Bock «ote
PRES Gs = Sos es eect enietiaes BO OL. | 21 STB O00: |S sccten "pe ee
Average....- 34.80 | 28.02 | 27.96 | 4.37) 4.53 1.34
Voelcker....... 1 Maxi ---| 40.88 | 38.68 | 31.75 | 7.44| -5.7 2.04
Minimum. ...} 28.10 | 22.70 | 24. 50 1.22 | 3.56 . 85
Balad 2.222% | ieee pe eRe ater 20.80 | 25.90 | 33.60 | 15.30 re (1 eee
PAindet ae. . See hl RS Oe eee 64080 | Sea Av: ie ss 3s 5. 80 4. 90
Patrick (2)..... | Ren eer 7. 7e | AO ae \eeke Ge |. oe QA) \ecaecns
| Average..... 20.90 | 19.86 | 7.62 | 46.81 | 6.06 |....-.-
Werenskiold....| Pigcinces ante cr ae Hd a a = a OP iil hs sic
Minimum....| 15.53 | 10.98 i 39. rp WY, S| Saas
Below ees tee. feeie eet terre ete fa: 85 | 27.88 a es 1.35 4. 58 Zou
40.3 7A en Ae bsoU8|. =~ ==:
Chattaway..... Ban oan parines anal 135. 90 | 26.70 | 25.80 220. rin ht gees
2.80 | 29. AL oe Sa ee 4. 36 2.2
Duclaux......-.| Seas nnpeneeceer 138.69 | 34.07 | 22.78 |....... 4.46 | 2.64
EfOTaIPS 2 es) ce 2 We oct teacee ates Obs ty |kOoeGos |paoron ee Satie eee rac
von Klenze..... | NERA osm ee 26. SL i|S0c20 | Gase0! lac cee cc cn 8 [eae
Tindegen. 3222.2. Thee Dl eeie Seater ere eat Oe 41 SO) e20700) G70) |. 2 4. 80 2. 60
Bea Gide Dee || 20s, 0s |< como 4.08 1.33
Maggiora-....-.-. Soe aos etme ss ms 32. 43 | 34.08 | 25.94 |....... a6.77 .99
37.63 | 36.19 | 26.94 }....... @10. 46 .92
Average....- 37.30 | 34.67 | 25.16 gC) Gas 2
WHISSOrS 2 2 Sece 7sMaximum ...} 47.10 | 39.32 | 28.51 2. 00 pl ees
Minimum. ...| 29.82 | 29.00 | 20.33 91 Soros Seteeets
Soxhlet... ---.- We ween eee seme e 45250) 24.95) | DEV os5 cc. C8) eee
Amnold en. <8 1 ESE Seer ey 21°90)| 24.81 |, 46:95.|- « 5<.<,. Li eee
Average..... 5479) |) 9F02) | 25094012. 5 oa baO > eeee
Criphes $5.24. ll creeper eae ma i ‘i oe a Seerees Case sess
inimum. ... i i POY | Strassen RN eee
Mayer.) 5). -..225- | Cen peer 38. 80),| SL20) | 24.400). oc 5. 60 2. 80
Patrick (2) 2-7... | eee 30; 20 | 29.40) 27.01 t....... DAs | FOSae ot
3 eee "i pamae aiicepes ae 42. 58 | 16.18 | 37.43 |....... 3.81 | 3.68
46.03 | 31.13 | 18.01 Sty eA ees
Haecker.......-. of ee ee ee 46. 52 | 29.04 | 19.25 3.18 CA eee
46°59") 28,29") 19564) | 340i} 3.12) 2.2...
Average.....| 29.99 | 28.19 | 33.03 ps2 | Be
Balland......... 9 ieee cee = 8 = on pth 7 i _ : a ie sped
inimum....| 27. : fe 3 RON same
Benecke.......- 1 oe ere ae = = : oe Se 1.94 : 68 2.10
* f28. é Ral) ll ais jeteterere pk Qia| Sova aievs
Chattaway..... Boe eeeeseeeeees 135.70 | 31.80 | 28.70 |....... 3.70 |...-...
Puella. 2s. 1 I She Sep eee 36.00 | 29.29 | 30.84 |....... 3. 87 Joi
Pandet! =. 2/22. Ligh recta ta sae ot pa pL on 00 = OO os oes : a . 40
y 34, Ee B29 [is + ee Sr: eee see
Lindt..........- Bes oseeweenene \35. 74 | 30.64 | 29.95 |....... Day al aims
40.00 | 24.00 | 31.50 ROO PasOO sek cclecn
Payen...-...... B. -n enna nism sens 132.05 | 28, 40 | 33.75 |....-.. Bs
Wirtitie 222. Re te sadew ates } 55. 79 bless FLY 2 Oe 5. 86 4.16
| (50. 19 1,64} 27.72: |el4.80)) 5.65: ]2...-,-
Wietikesse. 22s. Sereu cco t Seeeee 52. 49 1.83 | 22. 43 |c18. 00 Peeks 4.12
52.75 1.11 | 19.38 |¢21.40 | 5.36 4. 08
iBavend 2% 22 1 Se A nh ara Bis 90) 2a Gor}! 20,80 |: tet | 10,00) }. 22.0.
Hoffmann...... Liner oe. 28.39 | 32.00 | 30. 62 2.85 6.14 1. 66
Pereivaie 2: Le eens eee 36.89 | 27.15 | 24.30 | 7.71 | 3.95 1.50
Average....- 29. 07 | 24.74 | 30.09 |....... 9. 46 5. 04
Came eas soe 144Maximum ..-| 32.48 | 37.48 | 38.66 |....... 12.70 8.12
Minimum: - ..|' 26.02) 15.88 | 25.16 |....... 4. 58 . 718
Average....- Slo oo | 5o209) | 6.25. | 2.01 4. 50 3.07
LAE ee a 104Maximum 36.03 | 63.82 | 8.73 | 3.20] 8.38 7.36
Minimum....! 23.97 | 50.16 4.94 . 42 2. 61 1.10
Risticn 9 50.50 | 14.10 | 28.10} 2.50] 4.80 ]....-.-
Borie sy se ean ear ce 39.10 | 25.50 | 28.00 TAO (GOUT. o2 2k.
ores. ete FE 16 Average....- 8. 4 a Sh ay 25 Zz: # Ms a 2 fe
ja A 8. 68 1. K ;
Leutner.-...... [i Boerner osnewass 10.141 1.451 69.74! 1811 17.84] 13.34
ash content was due to a gypsum preparation with which the cheese was
60
VARIETIES OF CHEESE.
Analyses of cheese—Continued.
Prot Milk
‘ ; Number of r teids, | SU827)) potal | Salt in
Variety. Authority. analyses. Water.) Fat. amids, dnctie rl eee
?
etc. etc.
Per ct.|Per ct.|Per ct. |Per ct. |Per ct. |Per ct
Lapuioless =. -S-Pean=se Balland=2: 3 ee - esc Poe eee 34.50 |} 25.20.) 28::70)| Gal.) 5450) Soe
Leicestershire. .....--- Guithths #5 a. 3 je See : F : Pr: _ EBs oe.
Ke 35. . : 2 1.03
Voeleker........| 2.............-- 2. 5 ib 4.35 qT
They den'. 32-5 - see ene Mayers. se.5 3a. 2 | pee erent d, : ; 5. 20 1. 40
Average.....| 35. : , 5988/5
Limburg—American...| Arnold........- 4) Maximum 4a iS 34. ¢ 5. 6369)|2 oe
Minimum. ... A 2 A 4:82:|5_ See
Johnson =!) BF Me Seek Se eee . ; 5 5.10 3.51
LVSTOG EAS 262 -2S ae Ballard os: Ses Nene aay 2s bead , é 4, 444\ ree
EAN Gehe: 38.2 ee 1 a ee 52.'2 ip . 4. 40 2.90
Mainz Hand. .= 22. -:--- von Klenze..._- 122 vee S ; 5 : 3598) | sae
Moaroillese. & 23.28: -¢ 3: Lindetois. 52: Ve): 59ers pee EEE F oe ; 4. 50 3.30
Payer: 32). 2 4324 i A ee ees : - 23. 5..93i\| cet
Mascarpone. .--------- Fascetti.. . 2-2 SERA E Rech Cite be ie J : EO te
Mont-d" Om &. .- pew oe Ballange 57h - Sea oo ee fF ae : ; 3289)" 52 ee
Pindebae Sh. = ees i ee seen ne 58. 9. ae - a 1.90
Minster: --.--..-:.--- Balland.......-| oe eee eee eee ee ee {or 50 | 29.83 | 18.17] 9.75 | 4.75 |.c.nc.
indete 2e . fee 1 ae Narn ay p-pok ee 52. 40.] | 24.40 | 15.50 |-...... 5. 00 3.70
Average..... 23.57 | 16.26 | 8.88 | 44.84 | 4.76 ]......-
MiySOSt: ehh ose = == Dahli et ~-! 4. 64Maximum ...| 26. 49 | ‘£0.98 | 10.78 | 53.03 | 6.09 |...._..
Minimum... -}-18258:| °9:'63'"|' "6: 790), 30:75) |" Sucenl ae
Mneleker sth: ¢ 4 ie Uptake, sete i, - 24.21 | 20:80) 9306 | 41.01 | 4592
Average..... 29, 43 4.08 7. 66): 53.245) “Se Tae seees
Werenskiold___. 22{Maximuin ne] Oe OL} 105544)59.19)| 6123809 62sen| aoe
Minimum....| 24.37 . 07 6.34 | 46.00 . 06) 2-226
A |f50.80 | 25.15 | 17.60 | 5.12 $839) 332 ae
Weufchatel -- = -=---=-= Balland . ....... ee er 80 | 20.59 | 14.43| 5.98| 4.20 |.......
Bivthies -s > ee Li. < 2c Sept 2 2 37290)) 405300) Zorn zs See -
von Klenze. ...- Bec ese ett t SL8725) 23599520873) | 5.2 ee
° 9 ‘(56.08 | 23.34 | 16.67 1.42
MPU oe = mang Sevewe agence ee 60:40: |) 00.,90s)| 19.60: |. oo... 5. €0 3.90
Patriek (2)... .. 1 ia He Repo cers aS bd.16 | LA 7620.05. |. c= == CTS: Fil Neate
Viet 4-5 oe 1 RE I ee a 0450.) MOLUGN | Oona, lia cass 2 (hay 5. 80
f 28.35: |"29298 32.84 |... 2... Pega |e ae
AITO va . go ign a hake Ree Desi Soe TOP Ae Be Tesco one (50, 0 ae eee
22.47 | 34.102 | 34.99 |...-.-.. BOA lo ee
Ballandye < scx 22 PSce ae sce ee eee 28.90 | 38.30 | 25.16 3. 00 AMGAN setae
Bell ie gan 3 cet xe ob i Ih eee ae 32.26 | 34.38 | 27.16 1.32 GBS ea ae
Chattaway ..... byte Mee ke DOGO) | S030 28.30" |-2 2-2 (iy (hy eae we
ROTDIS jae 5 x: ve PL cera cere B0:95;| SleeoalberkiG lata oe 7
JOHNSON. - <~- 3. WE sac taoapeaee 39. 28 | 29.53 | 22. 62 Lene 6.80 | 5.27
von Klenze...-- 6 GE oe ee oe 38.94 | 34.14 | 21.92 |....... O00) aacme=
Mandebss4_t ye pines. <8rcceue es 36.90 | 29.50 | 20.50 |.-.:.-- 7.00 5.10
Mutter. s.<5 7% Ss fe ees ee Ze 56r| 39; 96: | 32.24 |= 2225. Le ee
Patrick (2) --.-- ie as eile 34. 37 34. 54 24. 40 Ye 6.16 |-......
9 (26.53) | 32.31 | 31.69 |......- ce Cy ee ae
Payen.--------- eat nat oe 134.55 | 30.14 | 26.52] 3.72 | 5.07 |.......
. 9 (23.540) 405183" 2700s es22 = 2 Gi 27 eee
Sieber...-..-.-- EI ee 136.93 | 31.93 | 25.79 |....... Role.
Patvorls. 2-25. ee Uke ee ee ee 68. 47 5,22 | 18. 72 3. 97 on0e. | eee
: 43. 80 | 36. 46 8.66 | 10.36 Sag eee ae
SSATOLI es 5 cess MRE SLs oy se pee) Alay ae 42.48 | 31.64 | 13.61 | 11. 49 SON men aes
\43.29 | 31.90 | 12.94 | 10.75] 1.02 |.......
Hofmann: soe.) desssoo- eee eee 76. 25 x 78 | 11. a 5. 28 5. 32 2. 49
ne (54. 37 ). 84 | 13. 6% 2.96 3. 20 2.04
Pereira...-----. Bela Pos Seren 145.81 | 27.80 | 15.16 | 5.97| 5.26; 3.17
ST TIOLG otaruicvsiaie Tse see eee ee ASac0Nil OMB. | (OeOe | |pee seine 115 ist YN Pare
Benecke.......- 1 (Se a eee 47. 02 6,°60);| 37500: ).2.55-2 10. 10 7. 53
von Klenze...-. pie pees he Prep ese oe Sa fal a 74 al le G7 Gl eee 3: o (teal
Rak (52. 40 5.90 | 28. 84 9. 38 aii sty ea eee
Balamad.----=-- 2.-.---+--------149 70 | 6.45 | 27.32 | 12.53] 4.00 |.......
Bailland. .).2<.= 5] Ae Pee Pee 28. 20 | 31.25 | 32.06 3.99 yo al eras
| Average ._... 4358 27.100), | 22.02 |, Oo 4.00) 2. a5 =. 2
Bittner. - 2k... 5;Maximum ...| 47.98 | 34.56 | 24.03 | 6.13 | 4.35 |.......
Minimum). - .|'35;22))| 19:70: | 20.40°| Tob} as5l|5... 2.
Hofimann...... | SOR Sega eee 31.87 | 40.05 | 22.18 | 2.24) 3.66 | . 89
Average ..... 39. 34 | 27.93 | 23. 48 3.93 5. 79 PHY
Pereiracs..-2..2 12;Maximum ...| 50.07 | 37.93 | 32.10 | 678] 8.96 5. 26
Minimum....| 24.38 | 19.30 | 17.83 218.) 428 .94
Average. . ..- 53.99 | 19.30 ; 21.32 | 2.63) 3.30 1. 86
VAC ee ee | 14;Maximum ...| 68.84 | 32.20 | 32.37] 5.12} 4.81 3. 13
Minimum....| 42.10 | 7.77 | 14. 66 85 | 2.40 - 93
BeteCKesahs ... 81) Mi Seceses eect 28.14 | 33.69 | 30.78 2509 7. 38 4, 46
19: 40) | 42.20) | 21.10. |........ |) POO eee s
Chattaway...-. 5 Yale Gass Se SEA 21.20)-)' 45:80) )"26° 30" | o22. } BOO! Rares.
; \25. 00 | 34.60 | 28.40 |....... ri Te eee
Grimthe:....2.~ 1 ie oc yee ea 31.22 | 37.24 | 24.28 3. 40 S780 aocsE oc
Prasselle ..o.. 28 Res Seco Sohal OOpOe ll ete OGn cokes face eeeetan
MTOR eo. oe ess eS ee tes 28.60 | 30.70 | 35.60 1.08 | 4.02 75
Patnek (2)... -. lin teats ee ra eter 32. 97 oe O52 |S 28AO ME acces arg Mee eee
r i P {32.18 | 37:36 | 24.31 222 | 2.3298 . 89
eR aE ne ese at ara 120.27 | 43.98 | 33.55 |......- 2.20 | 129
ASNOMGS 25. os: ee teens se ae S8e 5b | 24845 3202 |e - 2c s- AON Sees ce
| 41. 43 | 29.93: | 22:13} 2.90'| 3.34 }.......
Heaecker........ Weed Cae scloc ord eee 35.91 | 33.21 | 24.82 3. 32 BANG) (aa eccos
| 38, 40 | a2. 40.| 22.88.) 93.24 1 3.48.)..2.-..
Johnson: ......- 1 a ere 33:79) (c3a..20: 920,12) 1. 7% | 5.07 1.85
Average..... 32.74 | 32.26 | 24.85 4. 43 5.78 2. 67
Kalantarow.... ofan ---| 35.44 | 37.20 | 28.81 | 6.90 | 7.44 4.78
Minimum....| 29.80 | 28.97 | 20.57 200} 4.36 1.45
29.34 | 36.44 | 23.20] 6.11 rE al ee ae
Dah oe. b en Ree ee 1438. 64 | 29.13 | 23. 21 CoG he ae Mest) eee
MNee.02 | 6205.24.76) ((— 4.60) | 2539) |: -...2-
Mayer rote See ee eae es eee 54. 40 | 18.30 | 20.10 1. 40 5. 80 3. 40
b From sheep’s milk. c Green cheese. =
62 VARIETIES OF CHEESE. |
Analyses of cheese—Continued.
| Milk
Number of fiat, Suga, Total | Salt in
Variety. Authority. | analyses. Water. Fat. amids, — ash, \e8
| ete. etc.
Per ct.|Per ct.|Per ct.|Per ct. |Per ct.|Per ct
RON RY 7. snakes ce see iM ee neers j RE een eR tee Set 30.14 | 15.00 | 18.12 |....... 6.10 4.80
Mopten22s) so 5s) S eee RiGee. Aan | ee er vars yen: 12.44 | 6.22) 16: 93>)" 3:07) 1336": eaeaee
Rubner 2) i aes Se sane, 60.27 | 7.33 | 24.84] 3.54) 4.02 |.._.>
Pranpist=.: 205. ceu ee Adametz....-.- te eee ee 45.90 | 26.10 | 23.30 |..-.-.- 4/00! eee
PRTOVESL cases cee Mind 6b. free ae [diana ee cree eee 58.70 | 18.60 | 14.60 |....... 4.80; 3.70
WaCherinete «seus eco. Benecke......-- 1 ee Se 54.02 | 23.74 | 18.98 | 2.04 | 3.08 i oirg
Rintiteas ese: fs ARR CEs Soe 45.87 | 27.21 | 25.29 |....... PG3L lesa
Average.....- 48.69 | 20.90 | 27.97 |....... 4. 43 2.79
Vendionrie. 2.2 bso e8 Wallotoee.s aseeoe 6,Maximum ...-.| 56.33 | 30.61 | 45.52 |....... 5. 58 3. 68
Minimum...-. 29.63 | 10:80. | U7. 74. |-22 2... 3. 10 2.08
Viterboss.. es. Sartore See ee ) RE CP nee 28. 50 | 30.93 | 34.19 |.....-. 6. 38 5. 03
Average...-.-. 42.99 | 17.02 | 31.19 | 3.79 | 4.94 }...__..
Vorarlberg. .c:- 2225-2. Eugling.......- 9;Maximum ....| 55.85 | 31.99 | 40.11 | 7.21 | 6.89 |.......
Minimum....- a 2 4 = 25.65) | 1382) “S77ORiesaeee
= 6. . 30242) |ecassce 2249) eae
von Klenze----: cea 50.58 | 4.56 | 42.37 |....... ye poe
: 31.97 | 29.08 | 27.43 | 7.16] 4.36 72
Warwickshire. ........| Voeleker_....._- Brahe Sains orate 33.61 | 30.04 | 29.70 | 1.95} 5.60 2.78
33. 53 | 30.89 | 28.19 | 2.84] 4.55 i a
Wensleydale........-.. Chattaway .. - -- LL Ses 5, at aS 28. 30 | 33.30 | 27.20 |....-.. 3:70) esse eee
Wiltshire: 2. 2s: 2 Griffiths) 225" 1 ae ee eee re os 37.23 | 27. 82: | 26.52 | 3.88 | 4:55) |2-225a2
JONES: Se ee i eae RS sae, S eos a 36:34 |) 28.00) | SIZ, 5. 2238 4; 41"). <5 588
34. 44 | 28.71 | 29.00 | 3.60 | 4.25 1.03
Voelcker-....... Sotto 39. 22 | 19.26 | 34.22 | 2.28) 5.02 60
\40. 07 | 25.55 | 26.81 | 2.24] 5.33 1. 41
68. 5k | 3:15") 22513 | 397) | asin eee
Vif a5 2) ees a Se eet ee! Eugling.-.....-- 5 a a 74.74 | 4.33 | 1499 | 3.93 | 2.02 |.......
} 68. 47 5.22 | 18.72 3.97 S:'G25 (S555
| von Klenze..... heehee etek cee $1100. | 3.48) |" 64562" |. eee -90 ooo
Z
10.
12.
. BELL, JAMES.
SOURCES OF ANALYTICAL DATA.?
. ADAMETZ, L.
Ueber die herstellung und zusammensetzung des bosnischen trappistenkases.
Milch-ztg., jahrg. 21, no. 19, p. 310-313. Bremen, May 7, 1892.
. ARNOLD, L. B.
Cheese and cheese making. Am. dairymen’s assn., 14th ann. rept., for the
year ending Jan. 15, 1879. Utica, N. Y., 1879. See p. 145.
Transl. abst. Milch-ztg., jahrg. 8, no. 32, p. 468-470, Aug. 6; no. 33, p. 484,
Aug. 13; no. 34, p. 500-502, Aug. 20. Bremen, 1879. See p. 502.
. BALLAND, A.
Les aliments. Paris, 1907. See v. 2, p. 237-248.
The analysis and adulteration of foods. 2 parts. illus. 20cm. Lond., 1881.
See also citations 15, 49, 53, 54.
. BENECKE, F., and Scuuuze, E.
Untersuchungen tiber den Emmenthaler kise und tiber einige andere schwei-
zerische kiisesorten. Landw. jahrb., bd. 16, p. 317-400. Berl.,1887. See
p. 338, 373.
. Buapes, CHARLES M.
Cheshire cheese. Analyst, v. 19, p. 181-133. Lond., June, 1894.
. Burn, HENRI.
L’industrie fromagére en Loir-et-Cher. Le fromage de Thenay. Jrn. d’agr.
prat., ann. 61, t. 2, no. 49, p. 876-879. Paris, Dec: 9, 1897.
. Buyta, ALEXANDER WynTeER, and BiyrH, MEREDITH WYNTER.
Foods; their composition and analysis. 5th ed. Lond., 1903. See p. 306.
. Boaarp, B.
Eine analyse der Gislev-kise. Ugeskrift for landmiind, II, no. 20, 1890.
Abst. Biedermanns cent. f. agr.-chem., jahrg. 20, p. 287. Leipz., 1891.
BRUNNICH, J. C.
Analyses of cheese and butter manufactured at the Queensland agricultural
college, Gatton. Queensland agr. jrn., v. 9, no. 4, p. 424-428. Brisbane,
Oct.,; 1901.
. [Burrner, C.]
See citation 58.
[CALDWELL.
Alp. monatsbl., p. 158. 1877.] See citation 39, p. 325.
. CHATTAWAY, WM.; PEARMAIN, T. H; and Moor, C. G.
On the composition of cheese. Analyst, v. 19, p. 145-147. Lond., July,
1894.
The composition of some English cheeses. Analyst, v. 20, no. 231, p. 132-134.
Lond., June, 1895.
.- & * i . «8 i =f
@ References inclosed in brackets have not been consulted in the original.
63
64 VARIETIES OF CHEESE.
15. CLARE, R. D.
Report on cheese. N. Y. state dairy commr., 3rd ann. rept. for 1886.
Albany, 1887. See p. 50, 62.
16. Composition of Canadian cheese. Ibid., 5th ann. rept. for the year 1888. Albany,
1889. See p. 422.
17, Ibid., 7th ann. rept. for the year 1890. Albany, 1891. See p. 300.
18. Cooks, W. W., and Hits, J. L.
Making cheese from different qualities cf milk. Vermont agr. exp. sta.,
5th ann. rept. [for] 1891. Burlington, 1892. See p. 90.
19. CoRNALBA, G.
I formaggini dilecco. L’ indus. latt. e zootec., anno 5, no. 5, p. 35. Reggio-
Emilia, March 1, 1907.
20. I formaggi molli di lusso. II coltivatore, ann. 53, no. 49, p. 713-717. Casale
Monferrato, Dec. 8, 1907.
21. Criss, Ceci H. F
Note on Dutch cheese. Analyst, v. 31, no. 361, p. 105-111. Lond., Apr.,
1906.
. Dant.
Ueber Norwegens' natur, rindviehhaltung und molkereiwirthschaft. Milch-
ztg., jahrg. 1, no. 16, p. 185-191, May 15; no. 18, p. 205-212, June 15. Danzig,
1872. See p. 210.
23. Drew, CHARLES W.
Report upon cheese. Minn. state dairy and food comm., 3rd biennial rept.
Minneapolis, 1890. See p. 235.
24. DucLaux, PIERRE EeMine.
Le lait. Ed. 2. Paris, 1894. See p. 259-311.
25. Eueuine, W., and KLenzez, von.
Versuche auf dem gebiete der alpenwirthschaft. Milch-ztg., jahrg. 7, no.
11, p. 141-143, Mar. 13; no. 12, p. 157-160, Mar. 20, 1878; jahrg. 9, no. 40,
p. 597-599, Oct. 6, 1880. Bremen, 1878-80.
[Bericht landw. versuchsstat., Tisigro, 1875-76. Bregenz, 1887. p.12.] See
citation 38, p. 331.
26. [Fallot.
Prem. cong. intern. hyg. aliment., 4. sec., Paris, 1905. Analyses made at
Lab., Loir-et-Cher, Blois, France. |
27. Fascertt, G.
Preparazione e composizione del formaggio lombardo alla crema denominato
‘““Mascarpone.”’ ~ Ann. d. r. staz. sper. d. caseif. Lodi, ann. 1902. Lodi,
1903. Seep. 71.
28. [FLEIScCHMANN, W.
Bericht d. milchw. versuchsstat. Raden fiir 1880, p. 34; fiir 1884, p. 30.] See
citation 39, p. 334.
29. GoESMANN, C. A. :
Mass. state agr. exp. sta. Amherst, 6th ann. rept., 1888. Boston, 1889. See
p. 239.
30. Grirritus, A. B.
Analyses de quelques fromages d’ Angleterre. Bull. de la Soc. chim. de Paris,
ser. 3, t. 7, p. 282-283. Paris, 1892.
ol, Hanckere 1h,
Manufacture of sweet curd cheese. Minn. agr. exp. sta., Bull. no. 35, p.
104-128. St. Anthony Park, Oct., 1894. See p. 115, 122, 127.
bo
bo
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
VARIETIES OF CHEESE. 65
Hassatt, ArtHuR Hitt.
Food: its adulterations and the methods for their detection. Lond., 1876.
See p. 450.
HorrMann, M.
Die milchwirtschaftlichen verhiltnisse Portugals. Milch-ztg., jahrg. 27,
no. 13, p. 197-199. Bremen, Mar. 26, 1898.
[Hornia.
Beitrige zur geschichte, technik und statistik der kiiserei. Wien, 1869,
p. 40.] See citation 39, pp. 327, 329, 330, 335, 341.
Jounson, 8S. W.
Analyses of some American cheese. Conn. agr. exp. sta., ann. rept., 1892.
New Haven, 1893. See p. 156.
[JONES. |
Cited from White, Henry. Report on the exhibition of cheese at Chester in
July, 1858. Jrn. roy. agr. soc., v. 19, p. 420. Lond., 1858.
[KaLanTarow, A. VON.
- Ueber die chemsche zusammensetzung einiger russischer kiise. Jrn. russ.
phys.-chem. gesell., v. 1, p. 155. 1882.] Cited from Bericht d. deut.
chem. gesell., jahrg. 15, Jan._June, p. 1220. Berl., 1882.
Kienze, H. L. von.
Versuche tiber die verdaulichkeit verschiedener kiisesorten. Milch-ztg.,
jahrg. 14, no. 24, p. 369-373. Bremen, June 10, 1885.
Koenia, Franz JOSEPH.
Chemie der menschlichen nahrungs- und genussmittel. 4. aufl. Berl., 1903.
See bd. 1, 321, 335.
Kricer, R.
Beitrige zur herstellung kamambertartiger weitnenad Molk.-ztg., jahrg. 6,
no. 33, p. 402. Hildesheim, Aug. 13, 1892. [In this paper Kriiger refers
to previous papers of his in the same periodical. |
LEUTNER, W.
Krutt, ein von den Kirgisen bereiteter kiise. Pharm. ztschr. f. Russland,
jahrg. 24, no. 1, pp. 8-9. St. Petersb., Jan. 6, 1885. Cited also in Chem.-
ztg., jahrg. 9, no. 14, p. 254. Céthen, Feb. 15, 1885.
Linpet, AMMANN, and BRuGIERE.
Sur la composition des principaux fromages consommés en France. Rey.
gén. d. lait, ann. 5, no. 18, pp. 416-418. Lierre, June 30, 1906.
[Linpt, O., and Miturr, C.
Analysen verschiedener schweizerischer kiisesorten. General-bericht tiber
die erste schweizerische milchproduktenausstellung in Bern, 1. bis 11.
Sept. 1867, von R. Schatzman. |
Abst. Jahresb. ti. d. fortschr. auf d. gesammtg. d. akr.-chem., jahrg. 10, pp.
354-455. Berl., 1868. See also citation 39, pp. 324, 327, 331, 333.
Lioyp, F. J.
Observations on cheddar cheese-making. Report, 1893. Jr. of the Bath
and west and southern counties soc., ser. 4, v. 4, 1893-4, pp. 131-175.
Lond., 1894. See p. 161.
Macorr, Louis.
L’industrie fromagére en Franche-Comté. Bull. d’agr., t. 20, pp. 376-441.
Bruxelles, 1904. See p. 390.
Maaarora, ARNALDO.
Ueber die zusamimensetzung des tiberreifen kiises. Arch. f. hyg., bd. 14,
no. 2, pp. 216-224. Miinchen u. Leipz., 1892. See p. 220.
66 VARIETIES OF CHEESE.
47. [Mator, G.
Die tzigaja-race, ihre eigenschaften und ihre wirtschaftliche nutzbarkeit.
Inaug.-diss. Halle, 1887.] Cited from Thiele, Paul. Einiges iiber schaf-
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729. Bremen, Nov. 3, 1897.
48. Manettt, L., and Musso, GIOVANNI.
Sulla composizione dei caci di grana. Staz. sper. agr. ital., v. 5, fase. 5, pp.
174-201. Torino, 1876. See p-. 187.
49. Ueber die zusammensetzung und die reife des parmesankiises. Die landw.
‘ versuchs-stat., bd. 21, pp. 211-229. Berl., 1878. See p. 215.
50. [Martin, Ep. W., and Moore, R. W.]
See citation 14, p. 45.
51. Mayer, ADOLF.
Analysen von holliindischen kisesorten. Milch-ztg., jahrg. 16, no. 5, p. 87.
Bremen, Feb. 2, 1887.
52. Metixorr, P. G., and Rosensuart, M.
Le brynsa, fromage russe de lait de brebis. Jin. d’agr. prat., ann. 71,
n. 8s. t. 14, no. 52, p. 814-815. Paris, Dec. 26, 1907.
53. Musso, GIrovANNI, and Menozzi, A.
Sulla composizione degli stracchini. Staz. sper. agr. ital., 1877, v. 6, fase. 4,
p. 201-206. Torino, 1878.
54. [Muter, J.]
See citation 14, p. 44, 50, 52.
55. Parricr, G. E.
(1) Changes during cheese ripening. Iowa agr. exp. sta., Bull. 24, p. 970.
Ames, 1894.
(2) Unpublished data. Analyses made in U. 8. Department of Agriculture,
1901. Samples collected by H. E. Alvord in Europe.
56. Paysrn, A.
Composition de plusieurs substances alimentaires. Jrn. de pharm. et de
*chim., ser. 3, t. 16, p. 279. Paris, 1849.
57. Précis théorique et pratique des substances alimentaires. Ed.4. Paris, 1865.
See p. 190-218.
58. Prretra, A. Cardoso, and Mastspaum, Hugo.
Technisches und analytisches tiber die kiiseindustrie in Portugal. Chem.-
ztg., jahrg. 28, no. 84, p. 998-1000. Céthen, Oct. 19, 1904.
59. RichMonp, Henry Droop.
Dairy chemistry; a practical handbook for dairy chemists and others having
control of dairies. Lond., 1899. See p. 303.
60. [RoLLeET. |
See citation 45, p. 390, 413.
61. RusBner, M. %
Analyse des sog. topfens. Ztschr. f. biol., bd. 15, p. 496. Miinchen, 1879.
62. SARTORI, GIUSEPPE.
Sulla composizione della ricotta pecorina. Staz. sper. agr. ital., v. 18, fase. 4,
aprile, p. 434-486. Asti, May 6, 1890.
63. Analisi del caciocavallo. Nota preliminare. - Ibid., vy. 22, fase. 4, aprile,
p. 337-340. Asti, April, 1892.
64. Die chemie des schafkiises. Milch-ztg., jahrg. 19, no. 51, p. 1001-1004.
Bremen, Dec. 17, 1890. .
66
67.
68.
69
70
ffs
72
73
fa
75.
76.
(Ke
78.
ie.
80
81.
82
83
84.
VARIETIES OF CHEESE.
. [SHELDON, JOHN PRINCE.
Prize essay on cheese making, etc.
citation, 39, p. 326.
. SHUTTLEWORTH, A. E.
67
Newcastle-under-Lyme, 1876.] See
The composition of milk, cheese, and whey in relation to one another. Ont.
agr. college, Guelph, Ont., Bull. 96.
Ann. rept. of the professor of chemistry.
ann. rept., 1895. Toronto, 1896. See p. 25.
Stesper, NApDINA.
Toronto, Aug. 16, 1894.
Ont. agr. coll. and exp. farm, 21st
Ueber die angebliche umwandlung des eiweisses in fett beim reifen des
Jrn. f. prakt. chem., n. f., bd. 21, p. 203-221. Leipz.,
Roquefort-kises.
1880.
. SNYDER, Harry.
The composition of dairy products.
St. Anthony Park,
. [Soxutet, F.
Feb., 1893. See p. 60.
Minn. agr. exp. sta., Bull. 27, p. 50-62.
Erster bericht iiber arbeiten der landw. versuchsstat., Wien, v. 29, [for]
8.] See citation 39, p. 322, 335.
1870-78, Wien, 187
agosto, p. 132-153.
. [Srorcn, V.
Spica, Marrero, and Buast, Lutar pe.
Ricerche chimiche sui formaggi siciliani.
Asti, Sept. 25, 1892. See p. 148.
Staz. sper. agr. ital., v. 23, fasc. 2,
Forschungen auf dem gebiete der viehhaltung, 1879, p. 166-232.] See cita-
tion 39, p. 333.
. STuTzer, A.
Die chemische untersuchungen der kése.
p. 493-502. Wiesbaden, 1896. See p. 502.
. VAN StyKke, Luctus Lin
Investigation of cheese.
1891.
1892.
Aug., 1892.
Nov., 1892.
the season of 1892.
Experiments in the manufacture of cheese.
Experiments in the manufacture of cheese.
COLN.
N. Y. agr. exp. sta., n.
Abul: 37.
Experiments in the manufacture of cheese during June.
Tbid., Bull. 50, Jan., 1893.
Ztschr. f. analyt. chem., jahrg. 35,
Geneva, Nov.,
Experiments in the manufacture of cheese during May. Ibid., Bull. 43, June,
Ibid., Bull. 45,
Tbid., Bull. 46, Sept.; Bull. 47,
Summary of results of experiments made in the manufacture of cheese during
Ibid., Bull. 54, May; Bull. 56,
May; Bull. 60, Oct.; Bull. 61, Nov.; Bull. 62, Dec., 1893; Bull. 65, Jan.,
1894.
. Viet, P.
Mitteilungen aus dem laboratorium der Aylesbury Company in London.
Milch-ztg., jahrg. 16, no. 7, p. 120-121. . Bremen, Feb. 16, 1887.
Mitteilungen aus dem laboratorium der Aylesbury Dairy Company in London.
Milch-ztg., jahrg. 21, no. 12, p. 191-192. Bremen, March 19, 1892.
Bericht iiber die thitigkeit des milchwirtschaftlichen instituts in Hameln im
jahre 1897. Hannover, 1898. See p. 33.
. VOELCKNER, AUGUSTUS.
On the composition of cheese and on practical mistakes in cheese-making.
v. 22, p. 29-69. Lond., 1861.
Jrn. roy. agr. soc.,
Cheese experiments.
Ibid., v. 23, p. 170—-Ee
Lond., 1862.
68
85.
86.
87.
89.
VARIETIES OF CHEESE.
VorLCcKNER, AuGustus—Continued.
On a peculiar kind of Swedish whey cheese, and on a Norwegian goats’ -milk
cheese. Ibid., ser. 2, v. 6, p. 333-336. Lond., 1870.
Amerikanischer kaise aus magerer milch mit zusatz von schmalz oder oleo-
margarin. Milch-ztg., jahrg. 11, no. 28, p. 438-439. Bremen, July 12, 1882.
Watiace, Henry C. page
Investigations in cheese-making. Iowa agr. exp. sta., Bull. 21, p. 735-767.
Ames, 1893. See p.. 756.
. WEEMs, J. B.
Unpublished data. Analyses made at Iowa agr. coll., 1896. Samples fnr-
nished by J. H. Monrad.
WERENSKIOLD, FREDERIK H.-
Aarsberetning angaaende de offentlige foranstaltninger til landbrugets fremme
iaaret 1885. Kristiania, 1886. See p. 78.
Ibid., [for] 1893. Kristiania, 1894. See p. 87.
. Witson, N. E.
Cheese and cheese manufacture. Nevada agr. exp. sta., Bull. 18, Reno, Noy.,
1892.
2. Zmaa, A.
Kajmak. Chem.-ztg., jahrg. 21, no. 6, p. 41. Céthen, Jan. 20, 1897.
. Zeaa, A., and Basic, M.
Katschkawalj. Chem.-ztg., jahrg. 19, no. 85, p. 1920. Céthen, Oct. 23, 1895.
. Zeaa, A., and Panrics, L.
Serbischer kiise. Chem.-ztg.,jahrg. 22, no. 18, p. 158. Cdthen, March 2, 1898.
INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Abertam: Description, 7.
Albumin. See Ziger.
Alemtejo: Description, 7; analysis, 56.
Algau. See Limburg.
Algau Emmental. See Emmental.
Alpin: Description, 7.
Altenburg: Description, 7.
Alt Kuhkiise. See Hand.
Altsohl. See Brinsen.
Ambert: Description, 7
Ancien Impérial: Description, 7.
Ancona. See Pecorino.
Appenzell: Description, 7.
Arnauten. See Travnik.
Auvergne (or Auvergne Bleu). See Cantal.
Backstein (see also Limburg): Description, 7;
analysis, 56.
Banbury: Description, 8.
Barberey: Description, 8.
Battlemat: Description, 8; analysis, 56.
Bauden: Description, 8.
Belgian Cooked: Description, 8.
Bellelay: Description, 8; analysis, 56.
Bellunese. See Emmental.
Bergquara: Description, 9.
Bergues. See Leyden.
Berliner Kuhkase. See Hand.
Bleu (see also Gex; Sassenage; Septmoncel): De-
scription, 9.
Blue Dorset. See Dorset.
Bondon (see also Neufchatel): Analysis, 56.
Boudanne: Description, 9.
Boulette. See Maroilles.
Box (firm): Description, 9.
Box (soft): Description, 9.
Bra: Description, 10.
Brand: Description, 10.
Brick: Description, 10; analysis, 56.
Brickbat: Description, 10. _
Brie: Description, 11; analysis, 56.
Brinsen: Description, 11; analysis, 56.
Briol. See Limburg.
Brizecon. See Reblochon.
Broccio (see also Ziger): Description, 11.
Brocotte. See Ziger.
Burgundy: Description, 12; analysis, 56.
Cacio. See Parmesan.
Cacio Pecorino Romano. See Pecorino.
Cacio Romano. See Chivari.
Caciocavello: Description, 12; analysis, 56.
Caerphilly: Description, 12; analysis, 56.
Cambridge: Description, 12; analysis, 56.
Camembert: Description, 12; analysis, 56.
Cancoillotte. See Fromage Kort.
Canquillote (see also Fromage Fort): Description,
13.
Cantal: Description, 15; analysis, 56.
Carinthian. See Limburg.
Carré Affiné. See Ancien Impérial.
Castello Branco. See Serra da Estrella.
Ceracee. See Ziger.
Champoléon: Description, 13.
Chaource: Description, 14.
Chasch6l de Chaschosis: Description, 14.
Cheddar: Description, 14; analysis, 57.
Cheshire: Description, 15; analysis, 58.
Cheshire-Stilton: Description, 15.
Chevret. See Goat’s Milk.
Chevrotin. See Goat’s Milk.
Chivari: Description, 15.
Clérimbert. See Alpin.
Colmar. See Minster.
Commission: Description, 16.
Compiégne. See Camembert.
Contentin. See Camembert.
Cooked: Description, 16.
Cotherstone: Description, 16; analysis, 58.
Cotrone. See Pecorino.
Cottage: Description, 16.
Coulommiers: Description, 16; analysis, 58.
Cream: Description, 16; analysis, 58.
Cream, French Demi-sel: Analysis, 58.
Crescenza: Analysis, 58.
Creuse: Description, 17.
Cristalinna: Description, 17.
Daisies. See Cheddar. |
Damen: Description, 17.
Danish Export: Description, 17; analysis, 58.
Dauphin. See Maroilles.
Delft. See Leyden.
Demi-sel. See Cream.
Derbyshire: Description, 17; analysis, 58.
Devonshire Cream: Description, 18.
Domestic Swiss. See Emmental.
Dorset: Description, 18; analysis, 58.
Dotter: Description, 18.
Dresdener Bierkiise. See Hand.
Dry: Description, 18.
Duel: Description, 18.
Dunlop: Description, 18; analysis, 58.
Dutch: See Cottage.
Edam: Description, 18; analysis, 58.
Elbing: Description, 19.
Emmental: Description, 19; analysis, 58.
Emmersdorf. See Limburg.
Engadine: Description, 21; analysis, 58.
English Dairy: Description, 21.
Epoisse: Description, 21.
Ervy (see also Troyes): Description, 21. .
Farm: Description, 21.
Ferme. See Farm.
Filled: Description, 21.
69
70
Flats. See Cheddar.
Flower: Description, 22.
Fondue. See Fromage Fort.
Fontine d’Aosta. See Emmental.
Formagelle: Description, 22.
Formaggie di Capra. See Goat’s Milk.
Formaggini: Description, 22.
Formaggini di Lecco: Analysis, 58.
Formaggio Dolce. See Emmental.
Formaggio Duro. See Nostrale.
Formaggio Grana Lodigiano. See Parmesan.
Formaggio Tenero. See Nostrale.
Fourme. See Cantal.
Fourme d’Ambert. See Ambert.
Freisa. See Cooked.
Freseo. See Stracchino.
Fromagére. See Canquillote; Fromage Fort.
Fromage &la Creme. See Cream.
Fromage 4 la Pie. See Farm.
Fromage Blanc. See White.
Fromage Bleu. See Bleu.
Fromage Double Creme. See Cream.
Fromage de Boite. See Box (soft).
Fromage de Bourgogne. See Burgundy.
Fromage de Foin. See Hay.
Fromage de Troyes. See Barberey.
Fromage Fort: Description, 22.
Fromage Mou. See Maquée.
Fromage Persillé. See Gex; Bleu.
Gaiskisli. See Goat’s Milk.
Gammelost: Description, 22; analysis, 58.
Gautrais: Description, 22.
Gavot: Description, 22.
Geheimrath: Description, 22.
Géromé (see also Miinster): Description, 23.
Gervais (see also Cream): Description, 23; analy-
sis, 58.
Gex: Description, 23; analysis, 59.
Gislev: Description, 24; analysis, 59
Glarnerkiise. See Sap Sago.
Gloire des Montagnes. See Damen.
Glumse: Description, 24.
Gloucester (see also Derbyshire): Analysis, 59.
Goat’s Milk: Description, 24; analysis, 59.
Gorgonzola: Description, 24; analysis, 59.
Gouda: Description, 25; analysis, 59.
Gournay: Description, 25.
Goya: Description, 25.
Grana. See Parmesan.
Granular Curd: Description, 25.
Gratairon. See Goat’s Milk.
Gray: Description, 25.
Grottenhof. See Limburg. a
Gruau de Montagne. See Ziger.
Grunerkise. See Sap Sago.
Gruyére: Description, 26; analysis, 59.
Guiole. See Laguiole.
Gussing: Description, 26.
Hand: Description, 26.
Hartkaése. See Saanen.
Harz: Description, 26; analysis, 59.
Hay: Description, 26.
Hervé (see also Limburg): Analysis, 59.
Hobbe. See Leyden.
Hohenburg. See Box (firm).
Hohenheim: Description, 27.
Holstein Dairy Cheese. See Leather.
INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Holstein Health: Description, 27.
Holstein Skim-milk: Description, 27.
Holsteiner Gesundheits Kise: See Holstein
Health.
Holsteiner Magerkase.
Hop: Description, 27.
Hopfen. See Hop.
Hudelziger. See Ziger.
Hvid Gjedeost: Description, 27.
Iglesias. See Pecorino.
Ihlefeld. See Hand.
Ilha: Description, 28; analysis, 59.
Incanestrato: Description, 28; analysis, 59.
Isigny: Description, 28.
Jochberg: Description, 28.
Josephine: Description, 28.
Jura. See Septmoncel.
Kajmak: Description, 28; analysis, 59.
Kascaval: Description, 28; analysis, 59.
Katschkawalj: Description, 28; analysis, 59.
Katzenkopf. See Edam.
Kirgischkase. See Krutt.
Kjarsgaard: Description, 28.
Kloster: Description, 29.
Klenez. See Brinsen.
Knaost. See Pultost. -
Koejekaars. See Leyden.
Kolos-Monostor: Description, 29.
Komynde. See Leyden.
isoppen: Description, 29.
Kosher: Description, 29.
Kosher Gouda: Description, 29.
-Kriuterkiise. See Sap Sago.
Krutt: Description, 29; analysis, 59.
Kuhbach: Description, 29.
Laguiole: Description, 29; analysis, 60.
Lamothe. See Goat’s Milk.
Lanark. See Limburg.
‘Lancashire: Description, 29.
Landoch. See Brinsen.
Langres: Description, 30.
Lapland: Description, 30.
Larron. See Maroilles.
Latticini: Description, 30.
Leather: Description, 30.
Leder. See Leather.
Leicester (see also Derbyshire): Description, 30;
analysis, 60.
Leonessa. See Pecorino.
Leyden: Description, 31; analysis, 60.
Lindenhof. See Limburg.
Limburg: Description, 31; analysis, 60.
Liptau (see also Brinsen): Description, 31.
Livarot: Description, 32; analysis, 60.
Livlander. See Hand.
Long Horns. See Cheddar.
Lorraine: Description, 32.
Liineberg: Description, 32.
Maconnais: Description, 32.
Macqueline: Description, 32.
Maigre. See Farm.
Majocchina. See Incanestrato.
Maikase: Description, 33.
Mainz Hand: Description, 33; analysis, 60.
Malakoff (see also Neufchatel): Description, 33.
Manur: Description, 37.
Maquée: Description, 33.
See Holstein Skim-milk.
INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Marianhof. See Limburg.
Markisch Hand: Description, 33.
Maroilles: Description, 33; analysis, 60.
Mascarpone: Description, 34; analysis, 60.
Mascarponi. See Ziger.
Manbollen. See Edam.
Mecklenberg Skim: Description, 34.
Mignot: Description, 34.
Milano. See Stracchino.
Mondsee. See Box (firm).
Monk’s Head. See Bellelay.
Montasio: Description, 34.
Montavoner: Description, 34.
Mont Cenis: Description, 35.
Mont d’Or: Description, 35; analysis, 60.
Monthléry: Description, 35.
Morin. “See Limburg.
Mou. See Farm.
Mozarinelli: Description, 35.
Miinster: Description, 35; analysis, 60.
Mysost: Description, 36; analysis, 60.
Nessel: Description, 36.
Neufchatel: Description, 36; analysis, 60.
Neusohl. See Brinsen.
New Milk: Description, 37.
Niederungkise. See Elbing.
Nieheim: Description, 36.
Nogelost: Analysis, 60.
Nostrale: Description, 37.
Olivet: Description, 37; analysis, 60.
Olmiitzer Bierkise. See Hand.
Olmutzer Quargel (Olmiitz): Description, 37;
analysis, 60.
Paglia: Description, 38. ps
Pago: Description, 38.
Paneddas. See Cooked.
Parmesan: Description, 38; analysis, 60.
Paté Bleu. See Bleu.
Pavillon. See Camembert.
Pecorino: Description, 39; analysis, 60.
Pecorino Dolee. See Pecorino.
Pecorino Tusecano. See Pecorino.
Petit Carré. See Ancien Impérial; Neufchatel.
Petit Suisse (see also Neufchatel): Analysis, 60.
Pfister: Description, 39.
Philadelphia Cream: Description, 39.
Pimp. See Mainz Hand.
Pineapple: Description, 39; analysis, 60.
Poitiers. See Goat’s Milk.
Pont VEvéque: Description, 40; analysis, 60.
Port du Salut: Description, 40; analysis, 60.
Potato: Description, 40.
Potted: Description, 41; analysis, 61.
Prattigau: Description, 41.
Prestost: Description, 41.
Providence: Description, 41.
Provole: Description, 41.
Provoloni. See Provole.
Puglia. See Pecorino.
Pultost: Description, 41.
Quadro. See Stracchino.
Quartirola. See Stracchino.
Queso de Cincho: Description, 41.
Queso de Hoja: Description, 42.
Queso de Mano: Description, 42.
Queso de Palma Metida. See Queso de Cincho.
Queso de Prensa: Description, 42.
wal
Queso de Puno: Description, 42.
Queyras. See Champoléon.
Rabacal: Description, 42; analysis, 61.
Raden: Description, 42.
Rangiport: Deseription, 42.
Raper. See Rayon.
Raschera. See Nostrale.
Rayon: Description, 42. |
Rebbiola: Description, 43; analysis, 61.
Reblochon: Description, 43; analysis, 61.
Recuit. See Ziger.
Reggian. See Parmesan.
Reggiano. See Parmesan.
Reibkiise. See Saanen.
Reindeer Milk: Description, 43; analysis, 61.
Remoudou. See Romadour.
Rheinwald. See Schamser.
Ricotta (see also Ziger): Analysis, 61.
Rinnen: Description, 43.
Riesengebirge: Description, 43.
Robiola. See Rebbiola.
Roll: Deseription, 43.
Rollot: Description, 44.
Romadour: Description, 44; analysis, 61.
Romano See Pecorino.
Romatur. See Romadour.
Roquefort: Description, 44; analysis, 61.
St. Michels. See Limburg.
Saint Benoit: Description, 45.
Saint Claude: Description, 45.
Saint Marcellin: Deseription, 45.
Saint Remy: Description, 45.
Saaland Pfarr. See Prestost.
Saanen: Description, 45.
Sage: Description, 45.
Saloio: Description, 45; analysis, 61.
Sap Sago: Description, 46; analysis, 61.
Sassenage (see also Gex): Description, 46.
Satz. See Hand.
Savoy: Analysis, 61. j <
Scanno: Description, 46.
Scarmorze: Description, 46.
Schabzieger. See Sap Sago.
Schachtelkise. See Box (soft).
Schamser: Description, 46.
Schlesischer Sauermilchkise. See Silesian.
Schlesischer Weichquarg. See Silesian.
Schloss: Description, 47.
Schottengsied: Description, 47.
Schiitzen. See Limburg.
Schwarzenberg: Description, 47.
Schweitzer. See Swiss.
Sénecterre: Description, 47. ,
Septmoncel (see also Gex): Description, 47; anal-
ysis, 61.
Sérac. See Ziger.
Serra da Estrella: Description, 47; analysis, 61.
Servian: Description, 48; analysis, 61.
Siebenbiirgen. See Brinsen.
Silesian: Description, 48.
Siraz: Description, 48.
Slipeote: Description, 48.
Smear-case. See Cottage.
Sorte Maggenga. See Parmesan.
Sorte Vermenga. See Parmesan.
Soumaintrain. See Camembert.
Spalen: Description, 48; analysis, 61.
"2 INDEX TO DESCRIPTIONS
Sperrkase. See Dry.
Spitz: Description, 48.
Squares. See Cheddar.
Steppes: Description, 49.
Stilton: Description, 49; analysis, 61.
Stracchino: Description, 49.
Stracchino di Gorgonzola. See Gorgonzola.
Strassburg. See Minster.
Stringer. See Spalen.
Styria: Description, 49.
Sweet Curd: Description, 50.
Swiss: Description, 50; analysis, 61.
Tafi: Description, 50.
Tamié: Description, 50.
Tanzenberg. See Limburg.
Tempéte. See Canquillote.
Tessel: Analysis, 61.
Téte de Maure. See Edam.
Téte de Moine. See Bellelay.
Texel: Description, 50.
Thenay: Description, 50; analysis, 62.
Thraanen. See Emmental.
Thuringia. See Hand.
Thury-en-Valois. See Camembert.
Tignard: Description, 50.
Tilsit: Description, 51.
Tome de Beaumont. See Tamié.
Tome de Montagne. See Vacherin.
Topfen (See also Cooked): Analysis, 62.
Toppen: Description, 51.
Trappist: Description, 51; analysis, 62
Travnik: Description, 51.
AND ANALYSES OF CHEESE.
Trouville: Description, 52.
Troyes: Description, 52; analysis, 62.
Trockenkiise. See Dry.
Tuile de Flandre. See Maroilles.
Tworog: Description, 52.
Uri: Description, 52.
Vacherin: Description, 52; analysis, 62.
Vendéme: Description, 52; analysis, 61.
Villiers: Description, 52.
Viterbo (see also Pecorino): Analysis, 62.
Vlasic. See Travnik.
Void: Description, 53.
Vorarlberg Sour-milk: Description, 53; analysis
62.
Walliskase. See Saanen.
Warwickshire (see also Derbyshire): Analysis, 62,
Weihenstephan. See Box (firm).
Weisslak: Description, 53.
Wensleydale: Description, 53; analysis, 62.
West Friesian: Description, 53.
Westphalia Sour-milk: Description, 53.
Werderkise. See Elbing.
Wiltshire (see also Derbyshire): Analysis, 62.
Withania: Description, 54,
White: Description, 54,
Yorkshire-Stilton. See Cotherstone.
Young Americas. See Cheddar.
Ziegel: Description, 54.
Ziegenkise. See Goat’s Milk.
Ziger: Description, 54; analysis, 62.
Zips. See Brinsen.
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