When milk becomes sour, it separates into a thick, white substance, and a light yellowish liquid. This is called the curd and the whey.

Cheese is made from the curd of milk. It is a concentrated food and contains a great deal of nourishment in small bulk. It has a high food value on account of the large per cent of fat it contains. Being deficient in starch, it should always be combined with starchy foods. As it is rich in protein, it may well be used as a meat substitute.

Each country and state has its own law governing the manufacturing of cheese. The state of New York and Wisconsin manufacture the best American cheese. The state laws demand that the cheese shall be manufactured from unskimmed milk.

Cheese manufactured from good, clean milk is smooth and has small, even holes through it. Cheese that is manufac tured from milk which was not perfectly clean is dry and has cracks all through it.

Cheese that becomes very oily on the outside has been filled with some oily substance when in process of manufacture.

Cheese should be kept in oiled paper in a dry, cool place, but should not be kept altogether airtight.

Cheese may be classified under three heads:

1. Cream cheese.

2. Whole milk cheese.

3. Skimmed and sour milk cheese.

Neufchatel

Cream thickened by heat, then pressed in small molds. Considered a great delicacy; made in Normandy.

Brie

A soft, salted, white cream cheese, made in the district of Brie, France.

Camembert

A rich, sweet cream cheese of light, yellowish color. Made in Normandy.

Cream Cheddar

Extra portion of cream being added to the whole milk, making a very rich, soft, yellowish cheese. Made in England.

Cheddar

Made from unskimmed milk. Rich, yellowish cheese. Fine quality made in New York and Wisconsin; also England.

Edam

A hard, yellowish cheese. Made in Holland.

Gruyere

Made by pressing the curd in large, shallow, cylindrical molds, and while being molded is heavily salted for about a month. It is a pale, yellowish color, and contains large air holes. Made in both Switzerland and France.

Roquefort

A French cheese made from the milk of ewes. When cheese is molded and dry it is placed in deep caverns in the limestone rocks of Roquefort, at temperature of about 40 degrees The cheese is salted and allowed to remain in the caverns about 40 days, until ripe for use.

Parmeson

A hard, dry, grainy and highly flavored cheese, colored with saffron. It is made in Italy.

Brick Cheese

Semi-hard comes in form of bricks. The best quality should be moist and contain uniform small holes all through it.

Small pieces of cheese may be kept and allowed to dry. Then they may be ground in meat grinder, or rolled fine with rolling pin. They may be kept in a glass jar for an indefinite time, and can be used for flavoring sauces, for top of scalloped dishes, or the making of sandwiches and may also be sprinkled into soups.

Toasted Crackers And Cheese

Prepare grated cheese seasoned with salt and pepper. Split the crackers and cover each half cracker with the mixture and brown them in the oven. When the cheese has melted, the crackers are ready to serve.

Cottage Cheese

Heat sour milk slowly until the whey rises to the top. Pour it off, and put the curd into a bag, letting it drip for six hours without squeezing. Put it into a bowl and break it fine with a wooden spoon. Season with salt and mix into a paste with a little cream or butter. Mould into balls and keep in à cold place. It is best when fresh.

Cheese Straws

1 c. grated cheese.

1 c. fresh bread crumbs.

2/3 c. flour.

1 tbsp. butter.

1/4 tbsp. salt.

1/8 tbsp. white pepper.

Cayenne.

2 tbsp. milk.

Cream butter, add flour, crumbs and grated cheese, then add seasoning, mix thoroughly, then add milk. Roll 1/4-inch thick, cut 1/4-inch wide and six inches long. Bake until brown in a moderately hot oven.

Welsh Rarebit

2 c. grated cheddar cheese.

1/2 c. cream or milk.

1 tsp. mustard.

1/2 tsp. salt.

1/2 tsp. Worcestershire sauce.

Spk. cayenne pepper or paprika.

2 eggs.

1 tbsp. butter.

Beat the eggs slightly, add the mustard, salt and cayenne. Put the milk and cheese in the upper part of the double boiler, and when the cheese is melted, add the butter. Pour the mixture on the eggs, return to the double boiler, stir constantly until thick and smooth, then add Worcestershire sauce and serve on toast.

Cheese Souffle

3 tbsp. butter.

3 tbsp. flour.

3/4 c. milk.

1 c. grated cheese.

3 eggs.

1/2 tsp. salt.

Spk. pepper.

Put the butter in a saucepan. When hot add the flour and stir until smooth; add the milk and seasoning. Cook two minutes. Remove to the back of the stove and add the well-beaten yolks and the cheese. Set away to cool. When cold add the whites of eggs, beaten until stiff. Turn into a buttered dish and bake in a moderate oven about one-half hour. Serve the moment it comes from the oven.