25. The cheese used in the United States may be included under two
leading classes, namely, _foreign cheese_ and _domestic cheese_. Since
the foreign cheeses are imported, they are more expensive than the
cheeses made here, and should not be bought if cheese is to be used as
an economical article of food. They are valuable chiefly for their
flavor and are generally bought for this reason. The domestic cheeses
can be used in larger quantities, for, besides being less expensive,
they are usually of a milder type and are more easily digested. To
enable the housewife to become familiar with the principal varieties of
each of these classes, a discussion of them, including their names,
characteristics, and, in some cases, their use and the method of
making, is here given. In addition, there are shown in colors, in Fig.
4, a large number of cheeses, together with a print of butter _o_, which
serves to illustrate the irregular surface that is exposed when good
butter is broken apart.