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.


IMPORTED CHEESE

26. Each of the European countries has originated its own peculiar kind
of cheese, which remains representative of a certain people or locality.
The majority of these cheeses have met with so much favor in the United
States that large quantities of them are continually imported. A few of
them have been copied here with success, but others have not been
successfully made. While these are not in such common use as the
domestic cheeses, it is well for every one to know their names and the
characteristics by which they can be identified.

27. ENGLISH CHEESE.--Chief among the kinds of cheeses made in England is
CHEDDAR CHEESE, which is illustrated at _a_, Fig. 4. It is rich,
double-thick cream cheese, ranging from a pale to a dark yellow,
although when uncolored it may be white. Such cheese, when fresh, has a
milk flavor, but when it is well ripened it has a characteristic sharp
taste. New Cheddar cheese is soft, but not waxy, in texture and may