Westphalian.
Wiltshire.
York.
We give below the composition of some of the principal varieties of cheese:
| Cheddar | Double Gloucester | Skim | |
|---|---|---|---|
| Water | 36.64 | 35.61 | 43.64 |
| Casein | 23.38 | 21.76 | 45.64 |
| Fatty matter | 35.44 | 38.16 | 5.76 |
| Mineral matter | 4.54 | 4.47 | 4.96 |
| 100.00 | 100.00 | 100.00 |
| Stilton | Cotherstone | |
|---|---|---|
| Water | 32.18 | 38.28 |
| Butter | 37.36 | 30.89 |
| Casein | 24.31 | 23.93 |
| Milk, sugar, and extractive matters | 2.22 | 3.70 |
| Mineral matter | 3.93 | 3.20 |
| 100.00 | 100.00 |
| Gruyère (Swiss) | Ordinary Dutch | |
|---|---|---|
| Water | 40.00 | 36.10 |
| Casein | 31.50 | 29.40 |
| Fatty matter | 24.00 | 27.50 |
| Salts | 3.00 | .90 |
| Non─nitrogenous
organic matter and loss. | 1.50 | 6.10 |
| 100.00 | 100.00 |
When a whole cheese is cut, and the consumption small, it is generally found to become unpleasantly dry, and to lose flavor before it is consumed. This is best prevented by cutting a sufficient quantity for a few days’ consumption from the cheese, and keeping the remainder in a cool place, rather damp than dry, spreading a thin film of butter over the fresh surface, and covering it with a cloth or pan to keep off the dirt. This removes the objection existing in small families against purchasing a whole cheese at a time. The common practice of buying small quantities of cheese should be avoided, as not only a higher price is paid for any given quality, but there is little likelihood of obtaining exactly the same flavor twice running. Should cheese become too dry to be {178} agreeable, it may be used for stewing, or for making grated cheese, or Welsh rarebits.
Goats’ Milk Cheese.
CHEESE COLORANT: See Food.