Protein, 31.23% Water, 30.17%
Fat, 34.39% Mineral matter, 4.31%
Cheese is the solid part of sweet milk obtained by heating milk and coagulating it by means of rennet or an acid. Rennet is an infusion made from prepared inner membrane of the fourth stomach of the calf. The curd is salted and subjected to pressure. Cheese is made from skim milk, milk plus cream, or cream. Cheese is kept for a longer or shorter time, according to the kind, that fermentation or decomposition may take place (ripening). Some cream cheeses are not allowed to ripen.
Cheese is rich in protein, it may be used as a substitute for meat. .
The various brands of cheese take their names from the places where made. Many foreign ones are now well imitated in this country. The favorite kinds of skim-milk cheese are: Edam, Gruyere, and Parmesan. Parmesan is very hard and used principally for grating. The holes in Gruyere are due to aeration.
The favorite kinds of milk cheese are: Gloucester, Cheshire, Cheddar, and Gorgonzola; Milk and Cream cheese: Stilton and Double Gloucester; Cream cheese: Brie, Neufchatel, and Camembert.