tag="{http://www.w3.org/1999/xhtml}a">159; Making the cheese, 160; Draining and salting, 161; Ripening, 162; Marketing and qualities of Limburger, 163; Yield and composition of Limburger, 164; Münster cheese, 165.

  CHAPTER X Semi-hard Cheeses 149-171   The green mold group, 166; Roquefort cheese, 167; Cow's milk or Façons Roquefort, 168; Outline of making Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola, 171; Stilton cheese, 172; Gex, 173; Bacterially-ripened series, 174; Brick cheese, 175; Making of brick cheese, 176; Ripening brick cheese, 177; Qualities of brick cheese, 178; Composition and yield, 179; Port du Salut cheese, 180.   CHAPTER XI The Hard Cheeses 172-183   The Danish group, 181; The Dutch group, 182 Edam cheese, 183; Method of manufacture, 184 Salting and curing Edam, 185; Equipment for making Edam cheese, 186; Qualities and yield of Edam cheese, 187; Gouda cheese, 188; Method of manufacture, 189; Equipment for Gouda cheese, 190; Composition and yield, 191.   CHAPTER XII Cheddar Cheese-making 184-221   The lot-card, 192; The milk, 193; Ripening the milk, 194; Setting or coagulating, 195; Cutting, 196; Heating or "cooking" the curd, 197; Removing the whey, 198; Hot-iron test, 199;