Ordinary cheese is often mixed with butter or oil in the proportion of 5 parts of cheese to 1 of butter or oil, by weight. The mixture is sometimes seasoned with mustard or with curry powder. Such cheeses, unseasoned or seasoned, are on the market in great variety. Potted cheese may be easily prepared at home if the housekeeper wishes to take the trouble. SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.). This term as used in America is somewhat vague. Different names are given to the varieties according to the districts of Switzerland in which they are made, but they are all similar and characterized by a mild, sweetish flavor and the presence of large holes or “eyes.” Foreign and domestic brands are to be found in most markets. They are suitable for cooking purposes, as well as for use without being cooked, and are much used in this way in Europe and well known and liked in the United States. EDAM CHEESE. This is a cheese made in Holland. It is molded in spherical form, and the outside is usually dyed red. It is usual in this country to cut off a section of the top, which serves as a lid, and to scoop out the inside as needed. In Holland it is frequently served in slices, particularly when it is fresh. Edam cheese is seldom used in cookery in American homes, though thrifty housewives, after the greater part of the cheese has been removed, often stuff the hollow shell with cooked and seasoned macaroni, rice, or something similar and bake. BRIE AND CAMEMBERT CHEESE. These are very soft rennet cheeses of foreign origin and of somewhat smaller nutritive value than standard cheese, and of strong flavor and odor. They are not often used in cookery, but are used as an accompaniment to other foods. The Bureau of Animal Industry and the Connecticut Storrs Experiment Station in cooperation have experimented with the making of Camembert cheese with marked success, and have published a full account of the work.[6] COTTAGE CHEESE. Cottage cheese and other sour milk and cream cheeses, junket, Devonshire cream, and a number of other cheese-like products are described in the section which deals with homemade cheese. FOOTNOTES: [5] U. S. Dept. Agr., Bur. Anim. Indus. Bul. 146. [6] U. S. Dept. Agr., Bur. Anim. Indus. Buls. 71, 98, 109, 115, 120, Circ. 145; Conn. Storrs Sta. Buls. 35, 46, and 58. THE CARE OF CHEESE IN THE HOME. One of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper, and to keep it in a cool place. To dampen the cloth, sprinkle it and then wring it. It should seem hardly damp to the touch. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish, the air should never be wholly excluded, for if this is done, it molds more readily.