Checker-berry

(chek'-er-ber'-e). A popular name for Gaultheria procumbens., Cheddar Cheese. See Cheese. Jheek (chih). The side of the face; it is composed of fat, areolar ti ue, muscles, etc. Cheese. A food prepared from the casein of skimmed or unskimmed milk. In the following table the results of the researches of Payen on the composition of cheese are quoted in loo parts for the following kinds: (i) Brie, Camembert, Roque fort, Double cream, Old Neufchatel, New Neufchatel, Cheshire, Gruyere, Ordinary Dutch, Parmesan. The varieties under I, exhibit an alkaline reaction, and contain, with ammonia, cryptogamic plants, or, as it is termed, are moldy. The varieties under II, so-called boiled, strongly pre ed, and salted cheese, exhibit an acid reaction, as also does freshly prepared casein. I. 45.20 fitrogenous matter, 18.50 34-50 26.50 9-50 18.40 51-9° 18.90 34-50 2-93 litrogen, "atty matters,... 2-92 25.70 21.00 59.90 41.90 alts Ion - nitrogenous organic matter "j and lo , J 4.70 5.00 4.21 10 5.60 3.90500 5.70 i 7.00 II. Nitrogenous matter, 36.60 35-9° 40.00 8.00 26.00 1.27 27.60 36.10 29-4° 4-13 44.10 4-80 "atty matters,... 26.30 40.70 24.00 0.50 27-50 7.00 16.00 0.90 4.20 'Ion - nitrogenous organic matter.20 and lo , J 7.60 1.50 6.10 5-70 6.60 The character of a few of the different varieties of cheese is as follows: Neufchatel cheese is a Swi cream cheese. Limburger cheese is a soft, fat cheese. Fromage de Brie is a soft French cheese, rapidly ripening and developing ammoniacal compounds. Camembert cheese is also a cream cheese. Roque fort cheese is a cheese made from the milk of the ewe. Gruyere cheese is a peculiarly flavored Swi cheese. Cheddar cheese is a hard cheese made from whole milk. Single and double Gloucester are made, the first from a mixture of skimmed and entire milk, and the second from the entire milk. Parmesan cheese is a very dry cheese, with a large amount of casein and only a moderate percentage of fat. Eidam cheese is a Dutch cheese, also relatively dry, and covered with red coloring. As to the bacillus of cheese see Spirillum tyrogenum, Denecke, under Bacteria, Table of.