The importance of the by-products of cheese-making has not been sufficiently recognized, for manufacture on a large scale is only beginning to be appreciated in America. Certain cheese names, such as Mysost, are applied to whey products. In addition, milk-sugar is extensively made and whey-butter has been carefully studied and found to be practicable under some conditions. +278. Caciocavallo+ originated in Italy, but is now made in certain factories of New York and Ohio. Some factories in Lombardy[126] use whole milk, others use half-skimmed milk. The latter practice is probably the more common. In making this cheese, the milk is coagulated with rennet, cut and firmed in the whey, allowed to settle and the whey drawn. The curd is then piled on the draining table and allowed to mat or fuse into fairly solid masses. After several hours of draining and matting, the curd is cut into strips and placed in a vat of hot water. In the hot water, the blocks of solid curd melt into taffy-like masses which are worked and molded by hand into more or less standard shapes. Indian club or ten-pin forms are most commonly produced. When the proper shape has been gained, each mass is thrown into cold water which solidifies it in that form. Cheese masses heat and cool slowly; several hours of cooling are required to insure a firm cheese. The newly made cheeses are salted in a brine bath, then hung by a string to ripen. Sometimes these cheeses are eaten fresh, again they are ripened several months. They vary in size from one to six pounds. Cornalba gives the composition of Italian Caciocavallo made from whole milk as water 32 to 34 per cent, fat 34 to 36 per cent, protein 28.5 to 29.5 per cent, salt 1.7 to 1.8 per cent; when made from half skimmed-milk, water 28 per cent, fat 27 to 28 per cent, protein 35 to 40 per cent, salt 2.2 per cent. Other analyses vary widely from these figures on account of the differing fat-content of the milk. No standardized practice has been established in America. _Provolono_ resembles Caciocavallo in method of manufacture and composition, the main difference being in the shape of the cheese. It is more or less round and is held by a coarse net made of small rope. The cheeses are treated while curing the same as Caciocavallo. +279. Sap sago.+--This hard green cheese imported from Switzerland is made in cakes, tapering from perhaps two inches in diameter to a rounded top with a height of about two inches. These are made from skimmed-milk curd, partially ripened then mixed with powdered leaves of _Melilotus coeruleus_, a clover-like plant. The mixture is then pressed into the market form and dried until very hard. It is handled without special care since the water-content is so low that fermentations are exceedingly slow. This low-priced cheese may be used in cooking.