Cheese is made from milk or cream by coagulating the casein with rennet or lactic acid. Ripening ferments, seasonings, and coloring matter may be added. Cheese is divided into two main types: the hard cheeses such as Cheddar, Edam, Swiss, Parmesan, and Roquefort; and the soft cheeses such as Brie, Camembert, Limburg, Neufchatel, Gorgonzola, and Stilton. Much of the larger part of the cheese made in this country is of the type of the Cheddar cheese and is known as American Cheddar cheese. The process of making Cheddar cheese is divided into several distinct steps as follows: (1) inspection of milk, (2) ripening of milk, (3) addition of color, (4) coagulating the milk, (5) cutting the curd, (6) stirring and heating the curd, (7) removing whey, (8) cheddaring the curd, (9) milling the curd, (10) salting and pressing, (11) ripening or curing the cheese. For full description of these steps see Sherman's Food Products, pages 89-94.

The different varieties of whole milk cheese do not differ greatly from an average composition of about one third water, one third fat, and one fourth protein (the small remainder being mainly salt). The fat is in a finely divided state and is chemically the same as butter fat. The protein is more or less digested casein (some albumin). The ripening process changes the proteins not only to soluble proteins, but to proteoses, peptones, amino acids, and ammonia. The ash is high in calcium, phosphorus, sulphur, and iron and sodium and chlorine from the salting. Cheese is a very concentrated food, so should be eaten in small quantities to avoid danger of irritation of the stomach. Cheese may be used interchangeably with meats and fish, and the time is coming when it will occupy a more prominent place in the dietary than it does at present. Foreign cheeses are expensive, but American cheese may be classed among the most economical of the high protein foods.

Eggs With Cheese I

Ingredients:

3 hard-cooked eggs 1 tbsp. flour 1 c. milk few grains cayenne 1/4 c. grated cheese 4 slices toast

1/2 tsp. salt

Method:

Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast.

Eggs With Cheese II

Ingredients:

4 eggs

1 c. or 4 oz. grated cheese

1/4 tsp. salt few grains cayenne

1 c. stale bread crumbs

Method:

Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven.

Eggs With Cheese III

Ingredients:

1/2 lb. cheese grated or cut into small pieces 8 eggs

1 tbsp. chopped parsley few grains nutmeg 1/2 tsp. salt

Method:

Beat the eggs slightly, mix them with the other ingredients, cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked.