Varieties of Cheese

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Information concerning the manufacture and composition of the numerous varieties of cheese is not very accessible to English readers and the apparent need of some work of reference, in connection at least with the importation and home production of cheese, has, therefore, led to the preparation of the descriptive notes and the compilation of the analytical data contained in this bulletin.