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 OTHER TYPES OF HARD CHEESE MADE WITH RENNET

A variety of domestic and foreign cheese made at the dairy school of the University of Wisconsin

In the manufacture of the Dutch Gouda, the Danish Export, and other similar types, the "cooking" and matting of the curd, characteristic of the English and American Cheddar, are more or less omitted. Otherwise the process and the result are not greatly different. They are all "hard" or solid cheese of the same class, though there are hundreds of varieties in different localities, each with some peculiarity of its own.