=Parmesan Cheese= is an Italian cheese made mostly in the Valley of the River Po and named from the City of Parma. It is produced from partly-skimmed milk and is allowed to become hard and dry, being used grated with macaroni. The milk is set with rennet at a comparatively high temperature, about 95° F., and when it is firmly curdled it is broken up and stirred rather vigorously, which makes the curd fine and dry. Color is now added—powdered _Saffron_—at the rate of 0.5 gram to 100 kg. milk. The curd is cooked slowly under constant stirring to a temperature up towards 100° when the whey should be perceptibly acid. The curd is then allowed to settle in the round kettle and when fairly firm it is lifted up in a cloth, the same as in Swiss cheesemaking. The mold is also much the same as the Swiss and the curd is but slightly pressed. In the course of the day the cheese is turned once or twice and put into fresh cloth. The next day it is put into the curing room when it is rubbed with salt. In a few months the cheese is cured and is then scraped and polished with linseed oil. Sometimes it is kept in storage two or three years in a dark room at a temperature of 63° F. The composition averages: 32% water, 21% fat, 41% nitrogenous matters and 6% ash. [Illustration: Caccio Cavallo ] =Caccio Cavallo= is made in Southern Italy of a form almost like a beetroot. The milk is set with rennet at about 95° F. and after the curd has been broken up the whey is dipped off and heated to boiling when it is poured back on the curd. The mass is then allowed to ferment eight to fourteen hours according to the temperature of the air. The quality of the cheese depends largely on this fermentation. The fermented curd is cut into pieces and submerged in boiling water and is then kneaded and formed into the desired shape. After lying in cold water for two hours and in brine for thirty hours it is dried and smoked until it attains a fine golden color. It is made in various sizes, from 5 to 20 pounds, and the yield is said to vary from 10% to 16% of the milk. Caccio Cavallo is eaten on bread as well as with macaroni and is much relished by the Italians. =Limburger=, =Brick=, =Munster= and other similar semi-soft cheese of the proverbial strong flavor, originated in Belgium and Bavaria, but are now largely made in Northern New York and Wisconsin as well.