§ Dr. Strossasked the Minister of Food whether he will have published in HANSARD a list of the imported and British types of cheese, giving the natural fat content of each per ounce or per lb.
§ Major Lloyd GeorgeThere are so many varieties of cheese and the information about their composition is so scattered that a complete statement would involve a long search of the technical286W literature and would hardly be suitable for reproduction in HANSARD.
So far as the commoner home-produced cheese are concerned, however, the following table gives average figures summarised form a paper in "The Analyst" (1941, 66, 265–286)by Dr. J. R. Nicholls, C.B.E., of the Government Chemist's Department:
Variety Fat content per cent. Equivalent ozs. of fat per 1b. of cheese Cheddar … … 31.8 5.1 Cheshire … … 30.0 4.8 Lancashire … … 27.4 4.4 Wensleydale … … 27.7 4.4 Derby … … 30.6 4.9 Leicester … … 30.2 4.8 Stilton (blue) … … 35.7 5.8 Caerphilly … … 28.4 4.5 The same detailed information is not available for all imported cheeses but average figures culled from various sources for the popular varieties are given below:
Variety Fat content per cent. Equivalent ozs. of fat per1b. of cheese Cheddar (New Zealand) 36.9 5.9 Camembert (France) 22.0 3.5 Brie (France)… 22.5 3.6 Pont l'Eveque (France) 23.l 3.7 Gruyere (France) 28.0 4.5 Gouda (Holland) 28.5 4.5 Samsoe (Danish) 27.0 4.3