[74] Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22, pages 79-109, 1905.
[75] Frestadius, A., Nord. Mejeri Tid. 17 (1912), 14, page 159, Abs. N. Y. Produce Rev. 34 (1912), 2, page 54, and Cutting, W. B., The use of baritine in cheese rinds, Mo. Commerce and Trade Repts. 1908, 337, page 144, also in Practical Dairyman, 2 (1908), 7, page 76.
[76] Stilton Cheese—J. P. Sheldon—from abs. by New York Produce Rev. 28 (June 16, 1909), no. 8, pages 362-363. Stilton is said to have originated with Mrs. Paulet, Wymondham, Co. of Leicester, and to have been sold by her brother—Host of the "Bill" at Stilton from which village it derived its name.
[77] Percival, J., and G. Heather Mason, The microflora of Stilton cheese, Jour. Agr. Sci. 5 (1913), part 2, pages 222-229. See also Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22 (1905), pages 79-109.
[78] Benson, Miles, in personal letter from analyses of cheeses selected for the purpose.
[79] Dean, H. H., The Creamery Journal, Nov. 1904.
[80] N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536.
[81] N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol. 30, no. 14, page 534; Vol. 31, no. 5, page 182.
Marty, G., Brick cheesemaking, Wis. Cheese-makers Assoc., 15th Annual Meeting, 1907, page 66.
Wuethrich, F., The manufacture of Brick cheese, Wis. Cheese-makers Assoc., 14th Annual Meeting, 1906, page 50.