+106. Whey cheeses.+--Several products bearing cheese names are made from whey. These take the forms of the recovery of the albumin and casein separately or in a single product, and the recovery of the milk-sugar either alone or with the albumin. Whey cheeses have been especially developed by the Scandinavian people, although some of them have their origin in the south of Europe. Certain of these varieties are produced on a limited scale in America.
There are a number of forms fairly widely known that are difficult to place in this scheme of groups. Among these are Caciocavallo, Sap Sago.
+107. Soft and hard cheeses.+--Another commonly used classification makes two groups: (1) soft cheeses; (2) hard cheeses. In such a classification the semi-hard group presented here is included with the soft cheeses. Some cheeses of this group are soft in texture. This is correlated with high water-content, high fat-content or both together.
+108. Relation of moisture to classes.+--In this classification the water-content reflected in the texture of the cheese assumes first place. To carry the analysis somewhat further by showing the correlation between water-content and certain factors, a tabulation of well-known varieties of typical groups is presented (Table III). In this table the series of typical dairy products are first arranged according to water-content of the final product. Approximate limits of percentages of milk-fat are also given, because milk-fat frequently affects texture to a degree almost equal to water. Column 4 gives the period within which the more quickly perishable cheeses are usable, and the length of the ripening for the more solid forms. The correlation between water-content, texture and the time of keeping is clearly shown for most varieties.
CORRELATION WATER- AND FAT-CONTENT WITH RIPENING
------------------+--------+--------+-------------+-------------- | PER | PER | | VARITY OF | CENT | CENT | PERIOD | RIPENING | WATER | FAT | REQUIRED | AGENT ------------------+--------+--------+-------------+-------------- Cheese: Soft, | | | | Cottage | 70 | trace | a few days | Bacteria Skim Neufchâtel | 70 | trace | a few days | Bacteria Neufchâtel | 50-60 | 12-28 | a few days | Bacteria Camembert | 50 | 22-30 | 3-5 weeks | Molds Cream cheese | 40-50 | 35-45 | a few days | Primarily | | | | bacteria | | | | Semi-hard: | | | | Limburger | 40-45 | 24-30 | 3-6 months | Bacteria Roquefort | 38-40 | 31-34 | 3-6 months | Mold Brick | 37-42 | 31-35 | 3-6 months | Bacteria | | | | Hard: | | | | Cheddar | 30-39 | 32-36 | 6-12 months | Bacteria Swiss | 31-34 | 28-31 | 9-18 months | Bacteria | | | | and yeasts Parmesan | 30-33 | | 2-3 years | Bacteria ------------------+--------+--------+-------------+--------------