In the manufacture of other kind, of cheese than Cheddar, the details of the process are modified somewhat, or different kinds of milk are used. or the ripening process is different. In the case of a number of kinds special fer ments are introduced into the curd to bring about desired characteristics and tlavors. This is true of Roquefort cheese, which was originally made from sheep's milk, but in which some cow's milk is now often used. A mold cultivated upon bread is mixed with the curd, and this gradually permeates the whole mass, giving it a mottled bluish color and imparting a characteristic flavor. The characteristics of Limburger are also due to specific fermentations induced dur ing which result in a putrefactive odor and pungent taste. This cheese is made from sweet milk, the curd being formed into cakes about 5 inches square and 2 inches thick, and not pressed. The main cause of the putrefactive fermentation during ripening is the extremely moist condition in which it is kept. The sur face soon begins to get shiny and soft. becoming reddish-yellow, and this changed condition gradu ally extends to the centre. Schweitzer or inen th a r cheese is made from perfectly fresh, sweet milk—i.e. without ripening—and is of waxy texture, with large 'eyes' or holes dis tributed evenly through it. The curing covers two stages, and is eat ried on in two cellars to secure the proper conditions. It requires a number of months, a fine Swiss cheese being at least eight or ten months old before it is eaten.
The spherical dark-red Edam cheese is made quite similarly to Cheddar cheese, the °tad being placed in molds to give it its form. It is some times made of partly skimmed milk. The curing is practically the same as for Cheddar cheese. being continued for at least eight or ten months. The color is due to the application of an alcoholic solution of carmine when the cheese is ready for market.
The rich Stilton cheese of England, which is very highly esteemed, is made of milk to which cream is added, and is ripened for two years. This ripening is sometimes assisted by mixing some old gritted cheese with the curd. The Italian Parmesan cheese is made from skimmed or partly skimmed milk, much like Cheddar cheese, but is ripened for a much longer time. It is not considered fit for eating until a year and a. half old. and the ripening does not reach its height. until three or four years old. It is very hard, and keeps almost indefinitely. The familiar cottage cheese, Dutch cheese, or sillier kiise, is made of sour milk, no rennet being used, and is eaten while fresh. Part skim milk is often used. or a little cream or butter may be added to the curd. The American Neuchatel, which conies in little cakes wrapped in tinfoil. is likewise a soft, unripened cheese, to he eaten while fresh, but is made with sweet milk with the addition of rennet. See also CHEESE FAC TORY, for more detailed accounts of the proc esses of cheese-making, and descriptions of other kinds of cheese.