There are several common defects in Swiss cheese. If the milk is not clean-flavored, the cheese will have the same flavor as the milk. The greatest difficulty is to produce the eyes or holes. A cheese which does not have these is called "blind." A product which has many small pin-holes due to gassy fermentations is called a "niszler"; this means a cheese with a thousand eyes. If gas forms in the cheese and causes cracks, it is called "glaesler." If the cheese contains too much moisture, it will be soft and pasty. Such a cheese does not readily form eyes. +275. Composition and yield.+--A large number of analyses of Swiss cheese have been made but there is wide variation. This is due to the fact that the composition and yield are both dependent on the following factors: composition of the milk, losses during manufacture, amount of moisture in the cheese. The losses in Swiss cheese are much larger than with some of the other hard cheeses, such as Cheddar. This is because more fat is lost in the whey, due to breaking instead of cutting the curd and the subsequent hard stirring. The possibility of reducing these excessive losses has already been indicated. Swiss cheeses of high grade show about the following range of composition: Water 30-34 per cent Fat 30-34 per cent Protein 26-30 per cent Ash 3-5 per cent Salt (NaCl) 1-1.4 per cent The water-content of this type of cheese is low and the protein-content is proportionately high. Both conditions lead to firm textures, long ripening and long keeping periods. The following score-card is used to judge both block and drum Swiss cheese: Flavor 35 Appearance on trier holes 30 Texture 20 Salt 10 Style 5 ---- 100 The yield of Swiss cheese varies from 8 to 11 pounds to 100 pounds of milk. The more solids in the milk, the more moisture incorporated in the cheese; the smaller the loss of solids in the manufacturing process, the larger will be the yield from a given amount of milk. THE ITALIAN GROUP[125] A group of varieties, best known in America by Parmesan, are made in Italy with related forms in Greece and European Turkey. These forms are very hard, usually uncolored, with small eyes or holes. They are made in large cheeses which ripen very slowly. Cow's milk is regularly used for Parmesan and Grana in northern Italy; other varieties contain goat or sheep milk or various mixtures. Aside from Parmesan, few of the other forms are known outside the place of origin except as they are exported in a small way to satisfy the demand of emigrants from these regions.