[54] See [page 134] for domestic or American use of the name Brie.
[55] McNaughton, J., Coulommier cheese, Dept. Agr. Ottawa, Canada, Dairy and Cold Storage Ser. Bul. 25, 1910.
[56] Kosher forms are prepared in compliance with the Mosaic law as demanded by the Jewish trade.
[57] Unpublished analysis of the Storrs Exp. Sta.
[58] Chapais, J. C., Monographie, Le Fromage Raffiné de L'Isle d'Orléans. Quebec, 1911. Published by Ministry of Agriculture, pages 1-31.
[59] The authors acknowledge the assistance of Mr. Louis Getman in preparing this description.
[60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers Association, 15th Annual Meeting, 1907, page 62.
[61] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research 2 (1914), no. 1, pages 1-14.
[62] Wis. Cheese-makers Assoc., 12th Annual Meeting and Report, 1906, page xxviii.
[63] Currie, J. N., The relation of composition to quality in cheese, American Food Jour. 11 (1916), no. 9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22 (1911), pages 239-242.