CHAPTER XV

THE SWISS AND ITALIAN GROUPS 276-292

Swiss cheese: The Swiss factory, 266; The milk, 267; Rennet extract, 268; Starter, 269; The making process, 270; Curing Swiss, 271; Block Swiss, 272; Shipment, 273; Qualities of Swiss cheese, 274; Composition and yield, 275; The Italian group: Parmesan, 276; Regianito, 277.