. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 233. A tasteful dairy building or factory. (Dairy-farm of J. H". Givens, Aiken, S. C.) and the extent of ripening. Their ripening is due to bacteria and Oidium lactic, and is commonly associated with strong odors resembling Limburger. Except the German communities, especially in the larger cities, the market for such cheeses has been strictly limited, and many forms of them are made on the farm for purely local use. Ripened Cottage cheese.—Among the German com- munities in Pennsylvania, a ripened Cottage cheese is made
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 233. A tasteful dairy building or factory. (Dairy-farm of J. H". Givens, Aiken, S. C.) and the extent of ripening. Their ripening is due to bacteria and Oidium lactic, and is commonly associated with strong odors resembling Limburger. Except the German communities, especially in the larger cities, the market for such cheeses has been strictly limited, and many forms of them are made on the farm for purely local use. Ripened Cottage cheese.—Among the German com- munities in Pennsylvania, a ripened Cottage cheese is made on the farm. In this the milk is allowed to curdle by souring, is thoroughly drained, then set away to ripen for several days, and stirred frequently. When ripened to taste, the vessel is placed in boiling water and the curd melted. Cream and butter are added, to the taste of the maker. Some cheeses produced in this way suggest Camem- bert in texture and flavor. Although this may be very acceptable for home use, the practice does not admit of factory extension without practically changing the product. Other soft cheeses. Other varieties and brands of soft cheese, as Lancashire and Wensleydale, are found in the markets, but in limited amounts. It seems prob- able that with the standardization resulting from better factory organization and wider general acquaintance with the really choice varieties, the number of kinds of soft cheese manufactured will not increase rapidly, but the best kinds will be better made and handled. A critical re- view of actual products indicates that among the hundreds of described kinds of cheese very many are little more than local trade names for minor differences of manipulation, or merely for differen- ces in size or shape of package, and do not repre- sent real differences in the product. With the enlargement of production and market, trade names will multiply exceedingly, but the less attractive styles of whole-milk cheese can not compete with
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