Most of the following pages on _Cheese_ were published in 1918 as a separate pamphlet to meet an urgent demand for brief directions along this line during the Food Conservation campaign. The copy has, however, been revised and new material has been added with the view of making this chapter more useful to those who desire to study in detail the manufacture of various fancy foreign types of cheese such as Edam, Swiss, Brick, Roquefort, etc., which are now made in this country in constantly increasing quantities. For more complete directions in cheese making students are referred to “A B C in Cheese Making” by J. H. Monrad, and other technical works. Cheese of a thousand different kinds is made, varying in properties and appearance from the solid, yet mellow and agreeable Cheddar cheese to the semi-soft, malodorous Limburger, the delicious, soft Neufchatel and Cream cheese, or the sweet Myseost of Norway. In India cheese was made centuries ago; to-day it is produced the world over, in the caves of the Swiss Alps and in the most modern and scientific American cheese factories and laboratories. Of these myriad types we can here describe only a few. Cheese may be classified into that made with rennet and that made without. Of cheese made with rennet some is what is called hard, some soft. The English and American _Cheddar_—the common _American cheese_—the _Dutch Gouda_ and _Edam_, the Swiss _Gruyere_, and the Italian _Parmesan_ are all hard cheese made with rennet. As examples of the soft varieties may be mentioned the French _Camembert_ and _Brie_, _Cream_ and _Neufchatel_ cheese. In a class by themselves are such cheeses as the French _Roquefort_, the English _Stilton_, and the Italian _Gorgonzola_, their peculiar flavors being derived from molds implanted in the curd. [Illustration] When cheese is made without rennet, the milk is allowed to curdle by natural acidity or it is in some other way made acid. Among the varieties made by this method the common _Cottage_ cheese is the best known. For many years imitations of foreign varieties such as Swiss and Limburger have been made in Northern New York and Wisconsin. As a result of the war and the cutting off of foreign cheese imports, the State of Wisconsin has built up a large business in these fancy varieties. New types have lately been added, as the _Romano_, _Riggiano_, and _Myzethra_, which are of Italian and Greek origin. Some of these are made of whole milk, some of partly-skimmed milk, and others of the albumin of the whey. Let us briefly review the characteristic features in the making of the older types. CHEDDAR CHEESE For a hundred years or more this famous cheese has been made and marketed at the village of Cheddar near Bristol, England.