BRIE CHEESE is a French variety of very soft cheese, with a strong flavor and odor. It is made from whole or partly skimmed cow's milk coagulated by means of rennet. This kind of cheese is used mostly as an accompaniment to other foods.
CAMEMBERT CHEESE, which is shown at h, is also a soft cheese. It is made by practically the same process as Brie cheese and is used in the same way. This cheese has a typical odor. Its rind is thick and dry, but its center is very soft, being sometimes almost liquid.
NEUFCHÂTEL CHEESE, which is shown at i, is a soft rennet cheese made from cow's milk. It is made at Neufchâtel-en-Bray, France, and not at Neufchâtel, Switzerland. This variety of cheese is wrapped in tin-foil and sold in small packages. It is used chiefly for salads, sandwiches, etc. As it does not keep well after the package is opened, the entire contents should be used at one time.
ROQUEFORT CHEESE, which is shown at j, is a hard, highly flavored cheese made from sheep's milk coagulated with rennet. It has a marbled appearance, which is due to a greenish mold that is introduced. Roquefort cheese is frequently served with crackers at the end of a meal, and is well liked by many persons.
30. ITALIAN CHEESES.--From Italy is imported a cheese, called PARMESAN CHEESE, that is used extensively for flavoring soups and macaroni dishes. This cheese, which is shown at g, Fig. 4, is very hard and granular and, provided it is well made, it will keep for years. Owing to its characteristics, it may be easily grated. It can be bought by the pound and grated as it is needed, or it can be secured already grated in bottles.
GORGONZOLA, another Italian cheese, is shown at k. It is not unlike Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet. Into this cheese is also introduced a mold that gives its center a streaked or mottled appearance.
31. SWISS CHEESES.--Possibly the best known cheese imported from Switzerland is the variety known as SWISS, or SWITZER, CHEESE. This kind of cheese has different names, depending on the district of Switzerland in which it is made. Nevertheless all of them are similar and have a mild, sweet flavor. Swiss cheese may be readily recognized by its pale yellow color and the presence of large holes, although it resembles Gruyère cheese very closely.
EMMENTHAL CHEESE is a variety of fairly hard cheese that originated in Switzerland, but is now made in many other countries. It is similar to Swiss cheese, being made from whole cow's milk and characterized by large holes about 3 inches apart.
SAPSAGO CHEESE, shown at n, Fig. 4, is a skim-milk cheese made in Switzerland. It is a very hard cheese, and therefore suitable for grating. In the process of making this cheese, melilot, a clover-like herb, is added, and this gives the cheese a green color and a peculiar flavor.
32. BELGIAN CHEESE.--A cheese that originated in Belgium, but is now manufactured in other countries, is the variety known as LIMBURG, or LIMBURGER, CHEESE, cheese, which is shown at l, Fig. 4. It is a soft rennet cheese made from whole cow's milk. It is very strong in taste and smell, due to putrefactive germs that are added to the milk in its manufacture.