Varieties selected as types of groups give marked contrasts in character, but comparison of large numbers of forms shows that almost every gradation from group to group can actually be found. Within groups frequently the same physical results in texture and flavor can be obtained by combinations or adjustments of factors for the purpose of offsetting or counteracting the effects of one change in practice by the manipulation of other factors. In ripening, an equally large range of practices makes possible the development of very different qualities in mature cheeses from the same lot. Only a few of the large number of described varieties have obtained even national importance; fewer still are known outside the country of origin. In spite of the success of special products when properly advertised, the largest place in the market is clearly accorded to the standard forms which are widely known. +104. Basis of classification.+--A series of these widely known forms has been chosen as typical of groups in a system of classification adapted from the French of Pouriau. No completely satisfactory scheme of classifying all of these varieties has been devised. The grouping proposed here is based on the principles of curd-making already discussed together with consideration of the ripening processes to be discussed with each group. The factors that actually influence the quality of the final product are separated as completely as possible from non-essential operative details. The common use of the terms "soft" and "hard" cheese is based on the single arbitrary fact of texture. The term "semi-hard" cheese may be conveniently applied to a miscellaneous group of unrelated families which are intermediate in texture between such soft forms as Neufchâtel or Camembert and really hard cheeses like Cheddar or Parmesan. Although these terms are not made the main basis of the proposed grouping, their application to sections is indicated. Classification based on the essential facts of manufacture is, however, really helpful. ANALYTICAL TABULATION OF GROUPS Section I. Cheeses with sour milk flavor only (Eaten fresh). (Soft cheeses 45 to 75% water) PAGE 1. Curdled by souring, Cottage cheese and its allies in America, many related varieties in Europe 90 2. Curdled by souring and rennet--the Neufchâtel group 95 a. Skim--Skim-milk Neufchâtel 105 b. Part skim to whole milk--American or Domestic Neufchâtel 106 c. With fat added--the cream cheeses of the Neufchâtel group (both American and European)--such as Cream, Gervais, Malakoffs, etc. 108 Section II. Cheeses ripened. Subsection A. Soft cheeses (40 to 50% water).