of good cheese as it is for the making of good butter. Certain cheeses,
such as Limburger and Roquefort, have a typical odor and flavor, the
odor being due to bacteria and the flavor to mold. These are carefully
grown and introduced into the cheese during its manufacture.

24. CARE OF CHEESE.--The very strong odor and flavor that characterize
cheese make it necessary that care be given to cheese in the home in
order to prevent it from coming in contact with other foods and
transmitting its odor and flavor to them. The best place to keep cheese,
particularly the soft varieties, is in the refrigerator, where it should
be placed in a closed receptacle and kept as far as possible from foods
that are easily tainted. It is well to avoid a damp place for the
keeping of cheese, as mold frequently develops on the outside when too
much moisture is present; but in case mold does appear it can be removed
by cutting a thin slice from the side on which it has grown. On the
other hand, cheese that is kept in a dry place becomes hard and dry
unless it is wrapped in oiled paper or a damp cloth. However, such
cheese need not be thrown away, for there are numerous uses,
particularly in cooking, to which it can be put.

* * * * *

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