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.