Hand cheese and its allies, 139; Pennsylvania pot cheese, 140; Appetitost (Appetite cheese), 141; Ripened Neufchâtel, French process, 142; The Camembert group, 143; Camembert cheese, 144; Description of Camembert, 145; Conditions of making and ripening, 146; Outline of making process, 147; Acidity, 148; Ripening the cheese, 149; Composition, 150; Factory, 151; Economic factors, 152; French Brie, 153; Coulommiers, 154. CHAPTER IX SOFT CHEESES RIPENED BY BACTERIA 134-148 The Isigny group, 155; Raffiné, 156; Liederkranz cheese, 157; Limburger cheese, 158; The milk, 159; Making the cheese, 160; Draining and salting, 161; Ripening, 162; Marketing and qualities of Limburger, 163; Yield and composition of Limburger, 164; Münster cheese, 165. CHAPTER X SEMI-HARD CHEESES 149-171 The green mold group, 166; Roquefort cheese, 167; Cow's milk or Façons Roquefort, 168; Outline of making Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola, 171; Stilton cheese, 172; Gex, 173; Bacterially-ripened series, 174; Brick cheese, 175; Making of brick cheese, 176; Ripening brick cheese, 177; Qualities of brick cheese, 178; Composition and yield, 179; Port du Salut cheese, 180. CHAPTER XI THE HARD CHEESES 172-183 The Danish group, 181; The Dutch group, 182; Edam cheese, 183; Method of manufacture, 184; Salting and curing Edam, 185; Equipment for making Edam cheese, 186; Qualities and yield of Edam cheese, 187; Gouda cheese, 188; Method of manufacture, 189; Equipment for Gouda cheese, 190; Composition and yield, 191. CHAPTER XII CHEDDAR CHEESE-MAKING 184-221 The lot-card, 192; The milk, 193; Ripening the milk, 194; Setting or coagulating, 195; Cutting, 196; Heating or "cooking" the curd, 197; Removing the whey, 198; Hot-iron test, 199; Firmness of the curd, 200; Gathering the curd together, 201; Matting or cheddaring, 202; Milling the curd, 203; Salting, 204; Hooping the curd, 205; Pressing the curd, 206; Dressing the cheese, 207; Handling over-ripe and gassy milk, 208; Qualities of Cheddar cheese, 209. CHAPTER XIII COMPOSITION AND YIELD OF CHEDDAR CHEESE 222-246