KINDS OF CHEESE
CLASSIFICATION OF VARIETIES
25. The cheese used in the United States may be included under two leading classes, namely, foreign cheese and domestic cheese. Since the foreign cheeses are imported, they are more expensive than the cheeses made here, and should not be bought if cheese is to be used as an economical article of food. They are valuable chiefly for their flavor and are generally bought for this reason. The domestic cheeses can be used in larger quantities, for, besides being less expensive, they are usually of a milder type and are more easily digested. To enable the housewife to become familiar with the principal varieties of each of these classes, a discussion of them, including their names, characteristics, and, in some cases, their use and the method of making, is here given. In addition, there are shown in colors, in Fig. 4, a large number of cheeses, together with a print of butter o, which serves to illustrate the irregular surface that is exposed when good butter is broken apart.