Cheese

When rennet is added to milk at a temperature of 86° F., or a little le , the casein a umes a solid form, and in so doing incloses a large part of the fat globules of the milk. The resulting ma is then heated, to further solidify the casein, separated from the whey, and pre ed into solid form. In a few days certain fermentation proce es begin and continue for several weeks, after which the casein is found to have become again more or le soluble. This is cheese, one of the most concentrated and nutritious forms of human food known. It consists of nearly equal parts of casein fat and water. Many varieties are known, varying greatly in flavor and texture, from variations in the quality of the milk and the foods producing it, and more especially in proce es of manufacture, particularly of curing. Cheddar cheese, the most common form, takes its name from a village in Somerset, and is largely made both in Great Britain and the U. S. Stilton is an English cheese, made from milk to which cream has been added. Camembert and Brie are soft French cheeses. Roque fort, also French, is largely made from goat's milk, and is cured in caves, where a peculiar fermentation is induced by certain vegetable moulds. The peculiar character of the Swi or Gruyère cheese is supposed to be due to Alpine gra es upon which the cows feed. Edam and Gouda cheeses are made in Holland, and are hard and intended for long keeping. In Limburger a putrefactive fermentation is induced and then checked when the desired flavors have been produced. In many European countries cheese largely takes the place of meat as an article of food, particularly among the poorer cla es. See DAIRY PRODUCTS. Cheeses. See MALLOW. Cheetah. See FELIDÆ.