Table of Contents

1. Cheddar cheese and related dry-salted cheese varieties, R.C. Lawrence et al; 2. Dutch-type varieties, P. Walstra et al; 3. Swiss-type varieties, C. Steffen et al; 4. Mould-ripened cheeses, J.C. Gripon; 5. Bacterial surface-ripened cheeses, A. Reps; 6. Iberian cheeses, A. Marcos and M.A. Esteban; 7. Italian cheese, B. Battistotti and C. Corradini; 8. North European varieties of cheese, H. Werner; 9. Ripened cheese varieties native to the Balkan countries, M. Carid; 10. Cheeses of the USSR, A.V.Gudkov; ll. Domiati and Feta type cheeses, M.H. Abd El-Salam, et al; 12. Mozzarella and Pizza cheese, P.S. Kindstedt; 13. Fresh acid-curd cheese varieties, T.P. Guinee et al; 14. Some non-European cheese varieties, J.A. Phelan et al; 15. Processed cheese products, M. Carid and M. Kalib; 16. Cheeses from Ewes' and Goats' milk, G.C. Kalantzopoulos.