New types of cheese for Iowa have been receiving the attention of the Iowa Agricultural Experiment Station for a number of years. A previous publication (1) described the method of manufacture which has been used in the production of many thousands of pounds of Iowa Blue Cheese. This publication deals with the process used in the Iowa State College laboratories in manufacturing a Swiss-type cheese. In the course of these experiments a total of 25,136 lbs. of the cheese has been manufactured and marketed, utilizing approximately a quarter of a million pounds of milk
