1. Curdled by souring, heated, then ripened. Hand cheese, Pennsylvania pot cheese, Harz, etc. 112 2. Curdling by souring and rennet, ripened Ripened (French) Neufchâtel 114 3. Curdled primarily by rennet. a. Ripened by mold--Camembert, Brie and their allies 117 b. Ripened by bacteria. * Made from soft or friable curd--d'Isigny, Liederkranz, etc. 134 ** Made from firm or tough curds--Limburger and allies 139 Subsection B. Semi-hard cheeses, firm, well-drained (38 to 45% water) a. Curd not cooked, ripened by molds. * Made from friable curd--Roquefort 150 ** Made from firm or tough curd--Gorgonzola, Stilton and such French forms as Gex, Septmoncel 158 b. Curd cooked and ripened by bacteria,--brick, Munster, Port du Salut (Oka) 164 Subsection C. Hard cheeses, cooked and pressed (30 to 40% water). a. Ripened without gas holes. 1. Dutch--Edam, Gouda 173 2. Danish. 3. The Cheddar group. * English--Cheddar and numerous related forms known principally in Great Britain 184 ** American--the factory Cheddar of United States and Canada 184 b. Ripened with the development of gas holes. * Holes large--Swiss-Emmenthal, Gruyère, American Swiss 276 ** Holes small--Parmesan and related varieties 288 Such a classification brings together series of products in which there is essential similarity in the final output, however great the differences in manipulation. It does not consider all varieties and specialties. Some of these groups are important enough to demand special mention.