way made acid. Among the varieties made by this method the common Cottage cheese is the best known.
For many years imitations of foreign varieties such as Swiss and Limburger have been made in Northern New York and Wisconsin. As a result of the war and the cutting off of foreign cheese imports, the State of Wisconsin has built up a large business in these fancy varieties. New types have lately been added, as the Romano, Riggiano, and Myzethra, which are of Italian and Greek origin. Some of these are made of whole milk, some of partly skimmed milk, and others of the albumin of the whey.
Let us briefly review the characteristic features in the making of the older types.
CHEDDAR CHEESE
For a hundred years or more this famous cheese has been made and marketed at the village of Cheddar near Bristol, England.
In the middle of the nineteenth century a farmer in that neighborhood, Joseph Harding of Marksbury Vale, systematized the manufacture and it was his method that became the model for cheesemaking in America. In this country it was first made in Herkimer County, N. Y., where Harry Burrell not only made cheese for the home market, but also exported to England, and his son, David H. Burrell, at Little Falls later developed the machinery which became the standard for the American and Canadian cheese factories.
The factory system by which cheese was made from milk brought together from several farms, originated near Rome, N. Y., and soon cheesemaking became an important industry throughout Central and Northern
