Varieties of Cheese: Descriptions and Analyses (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Varieties of Cheese: Descriptions and Analyses

As stated, many of the names in the body of the bulletin are duplicates. It is the practice in most European countries to give local names to cheese; it is said that in France more than 250 names are applied to cheese, although in fact probably not more than a dozen distinct kinds of cheese are made there. This naturally leads to much confusion, and especially is it true, as often happens, when a local name is given. To more than one variety. It would certainly appear to be more rational to retain or employ variety names and give the names of the localities where manufactured. It is possible for a local name to mean much, but when it is used alone to apply to a number of varieties of the same product it means nothing.

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