etc. As it does not keep well after the package is opened, the entire
contents should be used at one time.

ROQUEFORT CHEESE, which is shown at _j_, is a hard, highly flavored
cheese made from sheep's milk coagulated with rennet. It has a marbled
appearance, which is due to a greenish mold that is introduced.
Roquefort cheese is frequently served with crackers at the end of a
meal, and is well liked by many persons.

30. ITALIAN CHEESES.--From Italy is imported a cheese, called PARMESAN
CHEESE, that is used extensively for flavoring soups and macaroni
dishes. This cheese, which is shown at _g_, Fig. 4, is very hard and
granular and, provided it is well made, it will keep for years. Owing to
its characteristics, it may be easily grated. It can be bought by the
pound and grated as it is needed, or it can be secured already grated
in bottles.

GORGONZOLA, another Italian cheese, is shown at _k_. It is not unlike
Roquefort in appearance and in use, but it is made from whole cow's milk
coagulated with rennet. Into this cheese is also introduced a mold that
gives its center a streaked or mottled appearance.

31. SWISS CHEESES.--Possibly the best known cheese imported from
Switzerland is the variety known as SWISS, or SWITZER, CHEESE. This kind
of cheese has different names, depending on the district of Switzerland
in which it is made. Nevertheless all of them are similar and have a
mild, sweet flavor. Swiss cheese may be readily recognized by its pale
yellow color and the presence of large holes, although it resembles
Gruyere cheese very closely.