with the view of making this chapter more useful to those who desire to study in detail the manufacture of various fancy foreign types of cheese such as Edam, Swiss, Brick, Roquefort, etc., which are now made in this country in constantly increasing quantities.
For more complete directions in cheese making students are referred to "A B C in Cheese Making" by J. H. Monrad, and other technical works.
Cheese of a thousand different kinds is made, varying in properties and appearance from the solid, yet mellow and agreeable Cheddar cheese to the semi-soft, malodorous Limburger, the delicious, soft Neufchatel and Cream cheese, or the sweet Myseost of Norway. In India cheese was made centuries ago; to-day it is produced the world over, in the caves of the Swiss Alps and in the most modern and scientific American cheese factories and laboratories. Of these myriad types we can here describe only a few.
Cheese may be classified into that made with rennet and that made without. Of cheese made with rennet some is what is called hard, some soft.
The English and American Cheddar—the common American cheese—the Dutch Gouda and Edam, the Swiss Gruyere, and the Italian Parmesan are all hard cheese made with rennet. As examples of the soft varieties may be mentioned the French Camembert and Brie, Cream and Neufchatel cheese. In a class by themselves are such cheeses as the French Roquefort, the English Stilton, and the Italian Gorgonzola, their peculiar flavors being derived from molds implanted in the curd.
When cheese is made without rennet, the milk is allowed to curdle by natural acidity or it is in some other
