[4] U. S. Dept. Agr., Farmers’ Buls. 166, 225, 244; Bur. Anim. Indus. Buls. 105, 146. KINDS OF CHEESE USED IN AMERICAN HOMES. The American factory cheese—the so-called American cream cheese—is of the English Cheddar type, and as it is the most commonly used of all the commercial varieties in the United States, may be taken as a standard. Other types are, however, well known, particularly in cities and large towns where there are well-stocked markets and stores, and it is interesting to note also, at least briefly, the characteristics of some of them. Full descriptions of a very large number of cheeses (about 250 in all) may be found in an earlier bulletin of this department.[5] CHEDDAR AND AMERICAN FULL-CREAM CHEESE. Cheddar cheese—named from the English village where it originated—is a comparatively old type of cheese, very popular in England and also in the United States. The name is now more fitly applied to a process than to any particular shape. Cheddar cheese is made from sweet cows’ milk, which may be skimmed, partly skimmed, or unskimmed. If made from unskimmed milk the cheese is called “full cream.” If cream is removed the cheese is designated “part-skim” or “skim,” as the case may be. Cheese of Cheddar type as made in the United States is perhaps most often marketed in large, flat, round forms, 13 to 16 inches in diameter, about 5 or 6 inches in height, and weighing 26 to 32 pounds each, though other shapes and sizes are also fairly common. It is usually pale to darker yellow in color, though it may be white when uncolored. When fresh it is mild in flavor, but when well ripened has a characteristic and sharp taste. The new cheese is soft, though not waxy, in texture, and may be easily shaved or broken into small pieces. When well ripened it may be finely grated. These characteristics, together with its distinctive and peculiar flavor and its wide distribution in the markets, are qualities which help to make it the variety most commonly used in the United States. Sage cheese is a variety of Cheddar cheese, which is flavored with sage and is further characterized by the green mottled appearance formerly due to bits of sage leaf but now generally obtained in another way. ENGLISH DAIRY CHEESE. From the standpoint of the cook who frequently wishes to use grated cheese this variety is important. Though made in much the same way as Cheddar, it differs from it, in that the curd is heated to a somewhat higher temperature, and the cheese is therefore harder. It commonly sells for somewhat more per pound than the standard or American factory variety and is likely to be found only in the larger markets. SOFT CREAM CHEESES.