EMMENTHAL CHEESE is a variety of fairly hard cheese that originated in
Switzerland, but is now made in many other countries. It is similar to
Swiss cheese, being made from whole cow's milk and characterized by
large holes about 3 inches apart.

SAPSAGO CHEESE, shown at _n_, Fig. 4, is a skim-milk cheese made in
Switzerland. It is a very hard cheese, and therefore suitable for
grating. In the process of making this cheese, melilot, a clover-like
herb, is added, and this gives the cheese a green color and a
peculiar flavor.

32. BELGIAN CHEESE.--A cheese that originated in Belgium, but is now
manufactured in other countries, is the variety known as LIMBURG, or
LIMBURGER, CHEESE, cheese, which is shown at _l_, Fig. 4. It is a soft
rennet cheese made from whole cow's milk. It is very strong in taste and
smell, due to putrefactive germs that are added to the milk in its
manufacture.


DOMESTIC CHEESE

33. In the United States, efforts that have been exerted to make cheeses
similar to some of those produced in Europe have to a certain extent
been successful. American cheese makers have succeeded in making
several soft cream cheeses that resemble Neufchatel, some of which are
spiced or flavored with pimiento, olives, etc. In addition, Limburg and
Swiss cheeses have been successfully manufactured in Wisconsin, and
Brie, Neufchatel, and Camembert have been copied and are produced in New
York. Pineapple cheese, while of American origin, is really very much
like English Cheddar cheese, except that it is harder. But while these