—Packing 79 —Sweet Butter 79 —Renovated Butter 80 —Oleomargarine 80 —Coco-Butter 80 Buttermilk 80 —Cooling Essential 81 —Commercial Buttermilk 81 —Ripening 82 —Breaking up the Curd 82 —Thick Milk 82 —Yoghourt 83 Fermented Milk 83 —Koumis 83 —Kefir 85 CHAPTER III CHEESE 86 Cheddar Cheese 89 The Factory System 99 —Ripening the Milk 90 —Coloring and Setting with Rennet 92 —Cutting the Curd 94 —“Cooking” 94 —Matting 95 —Salting 97 —Pressing 97 —Curing 97 —Form, size and packing 98 —Cleaning the vats 101 —Yield 102 —Composition 102 —Qualities 103 Cheese Made from Pasteurized Milk 103 Making Cheddar Cheese on the Farm 104 Other Types of Hard Cheese 111 —Gouda 112 —Edam 112 —Swiss 115 —Roquefort 120 —Parmesan 123 —Caccio Cavallo 124 —Limburger 125 —Brick 125 —Munster 126 Soft Rennet Cheese 126 —Neufchatel 126