Issued Juno 27, 1908.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY. BULLETIN 105.
A. D. MELVIN, CHIEF OH BUREAU.
ARIETIES OF CHEESE:
DESCRIPTIONS AND ANALYSES.
BY
C. F. DOANE, M. S.,
Assistant Dairyman, Dairy Division,
AND
H. W. LAWSON, M. S., M. D.,
Office of Experiment Stations, Department of Agriculture.
.... .- .
\T ' x i.
* 1 .-A.4j
JAN 4 1943
WASHINGTONT ^ ^ '
GOVHRNMENT PRINTINC, OFFICE.
1901
Issued June 27, 1908.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY. BULLETIN 105.
A. D. MELVIN, CHIEF OF BUREAU.
VARIETIES OF CHEESE:
DESCRIPTIONS AND ANALYSES.
BY
C. F. DOANE, M. S.,
Assistant Dairyman, Dairy Division,
AND
H. W. LAWSON, M. S., M. D.,
Office of Experiment Stations, Department of Agriculture.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1908.
THE BUREAU OF ANIMAL INDUSTRY.
Chief: A. D. MELVIN.
Assistant Chief: A. M. FARIUNGTON.
Chief Clerk: E. B. JONES.
Biocfiemic Division: M. DORSET, chief; JAMES A. EMEKY, assistant chief.
Dairy Division: ED. H. WEBSTEK, chief; C. B. LANE, assistant chief.
Inspection Division: RICE P. STEDDOM, chief; MORRIS WOODEN, II. A. RAMSAY,
and ALBERT E. BEHNKE, associate chiefs.
Pathological Division: JOHN R. MOHLER, chief; HENRY J. WASHBURN, assistant
chief.
Quarantine Division: RICHARD W. HICKMAN, chief.
Division of Zoology: B. H. RANSOM, chief.
Experiment Station: E. C. SCHROEDER, superintendent; W. E. COTTON, assistant.
Animal Husbandman: GEORGE M. ROMMEL.
Editor: JAMES M. PICKENS.
DAIRY DIVISION.
Chief: ED. H. WEBSTER.
Assistant Chief: C. B. LANE.
Dairy fanning investigations, B. H. Kawl in charge.
Southern dairying: B. H. Ilawl, S. E. Barnes, J. E. Dornian, T. E. Woodward,
C. O. Moser, J. C. Guthrie, and A. K. Risser, assistant dairymen; Duncan Stuart,
assistant in dairying; J. A. Conover, scientific assistant in dairying; H. P. Lykes
and J. T. Eaton, agents in dairying.
Dairy records: Wm. Hart Dexter, assistant dairyman.
Dairy products investigations, L. A. Rogers in charge.
Butter: John L. Sherk, expert; W. S. Smarzo and P. H. Kieffcr, collaborators.
Cheese: C. F. Doane, A. W. Dox, and Charles Thorn, assistant dairymen; T. W.
Issajeff, expert cheese maker; J. W. Moore, F. R. Thomson, experts in dairying; S. K.
Suzuki, collaborator; L. D. Bushnell, expert in dairy bacteriology.
Milk secretion: R. H. Shaw, assistant dairyman; A. E. Perkins, scientific assistant;
A. H. Douglass, assistant chemist; J. O. Halverson, expert in dairy chemistry.
Milk: L. A. Rogers, bacteriological chemist; C. R. Potteiger, dairy bacteriologist.
Organization and management investigations.
Creameries, drafting and designing: B. D. White, assistant dairyman, in charge;
C. W. Fryhofer, scientific assistant; H. J. Credicott and J. G. Winkjer, assistant
dairymen; Robert McAdam, inspector; K. E. Parks, architect.
Market milk service: C. B. Lane, assistant chief, in charge; G. M. Whitaker, dairy
inspector; Ivan C. Weld, assistant dairyman.
Renovated butter inspection.
M. W. Lang, dairy inspector, in charge, 22 Fifth avenue, room 510, Chicago, 111.;
Levi Wells, dairy inspector, 6 Harrison street, New York, N. Y.; S. B. Willis and
H. P. Olsen, deputy inspectors.
LETTER OF TRANS/VUTTAL.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY,
Washington, D. C., January 18, 1908.
SIR: I have the honor to transmit herewith, and to recommend
for publication as a bulletin of this Bureau, a manuscript entitled
"Varieties of Cheese: Descriptions and Analyses." This paper was
prepared under the direction of the chief of the Daily Division by
C. F. Doane, assistant dairyman in that division, and H. W. Lawson,
of the Office of Experiment Stations.
The work is a compilation of descriptions and analyses of all the
varieties of domestic and foreign cheese about which it has been
possible to obtain such information in the literature bearing; upon
the subject. In a number of cases only meager details could be
secured, and owing to the size of the work the descriptions are neces-
sarily of a very condensed nature.
Acknowledgment is made of the courtesies and assistance ex-
tended by the Office of Experiment Stations in the preparation of
this bulletin.
Respectfully, A. D. MELYIN,
Chief of Bureau.
Hon. JAMES WILSON,
Secretary of Agriculture.^
3
CONTENTS.
Page.
Introduction 5
Descriptions of varieties of cheese 7
Analyses of cheese 56
Sources of analytical data 63
Index 69
4
VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES.
INTRODUCTION.
The amount of cheese imported into the United States is increas-
ing rapidly. During the 6 years from 1900 to 1905, inclusive, the
value of the imports increased from $1,946,033 to $3,875,161. Italy
and Switzerland supplied the bulk of this cheese, most of the re-
mainder coming from France and Holland. The best known of the
varieties of cheese imported were the Parmesan and Gorgonzola
from Italy, the Emmental from Switzerland, the Roquefort, Camem-
bert, and Brie from France, and the Edam from Holland. The
growing demand for cheese is not, however, confined to these well-
known varieties, much interest being manifested in many kinds as
yet of very little commercial importance but highly esteemed in the
localities where produced.
Attempts have long been made in this country to imitate some of
the European varieties and in some instances the results have been
decidedly successful. The manufacture of Swiss, or Emmental, and
of Limburg types has become well established. The investigations
conducted at the Storrs Agricultural Experiment Station in Con-
necticut have shown that cheese of the Camembert type, equal in
every way to the imported article, may be produced in the United
States. This Department is cooperating in investigations of this
kind and recently results have been obtained which make it prac-
tically certain that a cheese of the nature of Roquefort or Stilton
can likewise be produced in this country.
Information concerning the manufacture and composition of the
numerous varieties of cheese is not very accessible to English readers
and the apparent need of some work of reference, in connection at
least with the importation and home production of cheese, has,
therefore, led to the preparation of the descriptive notes and the
compilation of the analytical data contained in this bulletin.
The descriptions are, for the most part, based upon data contained
in treatise's on dairying and in articles in foreign periodicals. While
in many instances they are very incomplete and possibly at times
inaccurate, they nevertheless contain in condensed form practically
all the important information that it has been possible to secure in
5
6 INTRODUCTION.
an extended search through the literature relating in any way to
the subject. Owing to the large number of publications consulted,
it has seemed impracticable to give references to the descriptive
matter.
The analyses have been compiled in most instances from the original
publications. In all cases, however, the sources of the data have
been given in the list of references which follows the table of analyses.
No effort has been made to collect the numerous analyses of filled
cheese, and in the case of American Cheddar cheese only a part of
the available data has been included in the compilation.
DESCRIPTIONS OF VARIETIES OF CHEESE.
ABERTAM.
This is a hard rennet cheese made from sheep's milk in the region of Carlsbad,
Bohemia.
ALEMTEJO.
This name is applied to rather soft cheeses made in the province of Alemtejo, Portu-
gal. They are cylindrical in shape and are made in three sizes averaging in weight
about 2 ounces, 1 pound, and 4 pounds, respectively. They are made for the most
part from the milk of sheep, though goat's milk is often added, especially for the
smaller sizes. The milk is warmed and curdled usually with an extract prepared
from the flowers of a kind of thistle. The cheeses are ripened for several weeks.
ALPIN.
This is a kind of Mont d'Or cheese made in the Alpine regions of France. It is also
known as Clerimbert. The milk is coagulated with rennet at 80 F. in two hours.
The curd is dipped into molds 3 to 4 inches in diameter and 2i inches in height. The
cheese is allowed to drain and is turned several times during one day, after which it
is salted and ripened for eight to fifteen days.
ALTENBURG.
This is a goafs-milk cheese made in Germany, where it is known as Altenburger
Ziegenkiise. A cheese is 8 inches in diameter, 1 to 2 inches in thickness, and weighs
about 2 pounds.
AMBERT.
This cheese, known as Fourme d'Ambert, is a cylindrical-shaped imitation Roque-
fort cheese made from cow's milk. It is said to differ from other forms of blue or imi-
tation Roquefort cheese made in the southeastern part of France in that the salt is
mixed with the curd rather than rubbed on the surface of the cheese.
ANCIEN IMPERIAL.
The curd is prepared in the same manner for this cheese as for Neufchatel. Tlio
cheese is about 2 inches square and one-half inch thick. II is also known as Pel it
Cam' and when ripened as Carre Afllne. The cheese is sold and consumed both while
fresh and after ripening. The ripening process is not essentially different from that
of Neufchatel.
APPENZELL.
This cheese, which is very similar to Kmmental, is made in the Canton of Appen/.ell,
Switzerland, and also in Bavaria and Baden. It is usually made of skim milk but
sometimes of whole milk.
BACKSTEIN.
Backstein, meaning brick, is so called from its shape, but it is not identical with the
'{rick cheese made in the United States. The process of manufacture is similar to
that of Limhiirg.
7
8 VARIETIES OF CHEESE.
BANBURY.
This was a soft, rich cheese, very popular in England in the early part of the nine-
teenth century. It was a cylindrical cheese about 1 inch thick.
BARBEREY.
This is a soft rennet cheese resembling Camembert and deriving its name from the
village of Barberey near Troyes, France. It is also commonly known as Fromage de
Troyes. The milk while still fresh and warm is coagulated with rennet, the time
allowed being usually about four hours. The uncut curd is put into a wooden mold
having a perforated bottom. After draining for three hours the cheese is turned into
an earthenware mold, the wooden one being removed after twenty- four hours. The
cheeses are salted, dried in a well-ventilated room, and ripened for about three weeks,
usually in a subterranean curing room. In summer the cheese is often sold without
ripening. A cheese is 5 to 6 inches in diameter and 1} inches in thickness.
BATTLEMAT.
This is an Emmental cheese made in the Canton of Tessin, Switzerland, in the
western part of Austria, and in the northern part of Italy. It is recommended for
localities where a great quantity of milk can not be obtained. The cheese is circular
in form, about 10 inches in diameter and 4 inches high, and weighs from 40 to 80
pounds. It is cooked at a slightly lower temperature than the Emmental and is a
little softer when ripened. It ripens more rapidly than the Emmental, being ready
for market in about four months.
BAUDEN.
Baudenkase is a sour-milk cheese made in the herders' huts in the mountains be-
tween Bohemia and Silesia in essentially the same manner as Harzkiise. It is made
up in two forms, one conical with a diameter and a height of 3J inches, and the other
cylindrical, with a diameter of 5 inches and a height of 2\ inches. It is also known
locally as Koppenkiise.
BELGIAN COOKED.
The milk which has been allowed to curdle spontaneously is skimmed and the curd
heated to 135 to 140 F. and then placed in a cloth and allowed to drain. When
dry it is thoroughly kneaded by hand and is allowed to undergo fermentation, which
takes ordinarily from ten to fourteen days in winter and six to eight days in summer.
When the fermentation is complete, cream and salt are added and the mixture is heated
gently and stirred until homogeneous, when it is put into molds and allowed to ripen
for eight days longer. A cheese ordinarily weighs about 3J pounds. It is not essen-
tially different from other forms of cooked cheese.
BELLELAY.
This is a soft rennet cheese made from whole milk and sometimes called Tete de
Moine, and Monk's Head. This cheese originated with the monks of the Canton of
Bern, Switzerland, in the fifteenth century, and is made exclusively in that locality
at the present time.
The sweet milk is set at about 90 F. with sufficient rennet to coagulate it in twenty
to thirty minutes. The curd is cut comparatively fine and is stirred while being
heated slowly to a temperature of 110. It is cooked much firmer than Limburg
and not so firm as Emmental.
When cooked the curd is dipped into wooden hoops lined with cloth. The cheeses
are pressed in rotation for a few minutes at a time, one press being used for a number
VARIETIES OF CHEESE. 9
of cheeses. After pressing, the cheeses are wrapped in bark for a couple of weeks, or
until they are firm enough to require no support. They are cured in a moist cellar
at a comparatively low temperature, as it is not desired to have eyes develop. The
cheese when ready for market has a diameter of 7 inches and weighs from 9 to 15 pounds.
It ripens in about twelve months and will keep for three or four years. It has a soft,
buttery consistency and can be spread on bread for eating.
BERGQUARA.
This is a Swedish cheese resembling Gouda. It was known in Sweden in the eight-
eenth century.
BLEU.
The names Pate Bleu and Fromage Bleu are applied to several kinds of hard rennet
cheese made from cow's milk in imitation of Roquefort cheese in the southeastern part
of France. Owing to the mottled, marbled, or veined appearance they are also desig-
nated Fromage Persille. Among these are Gex, Sassenage, and Septmoncel. This
name is also applied locally to several more or less distinct kinds made in the regions
of the Auvergne and Aubrac mountains and designated Bleu d'Auvergne, Cantal,
Guiole or Laguiole, and Saint Flour. Other cheeses of this order mentioned as made
in France are Queyras, Champoleon, Sarraz, and Journiac.
BOUDANNE.
This is a French cheese made from cow's milk. The milk, either whole or skimmed,
is heated to about 85 F., sufficient rennet is added to secure coagulation in one hour,
and the curd is cut to the size of peas, stirred, and heated to 100 or above. After
standing for ten to fifteen minutes the curd is pressed by hand and put into molds 8
inches in diameter and 3 inches in height. The cheeses are drained, turned fre-
quently, salted, and ripened for two to three months.
BOX (FIRM).
This cheese, known in different localities where made as Hohenburg, Mondsee, and
Wcihenstephan, is made from whole cow's milk and is a rather firm rennet cheese.
The flavor is said to be mild but piquant. The milk is heated to 90 to 93 F. in u
kottle, is colored with saffron, and set with sufficient rennet to curdle it in twenty to
twenty-five minutes. The curd is cut up as fine as peas and the contents of the kettle
are heated very slowly to a temperature of 105, being stirred meanwhile. The
fire is then removed and the curd allowed to settle for five minutes, when the whey
is dipped off. The curd is then dipped into a cloth and from this is scooped into
hoops. Light pressure is applied and in fifteen minutes the cheese is turned, and the
turning is repeated frequently for several hours. The cheese is kept in a well-venti-
lated room at (iO for three to five days, alter which it is taken to the cellar. It is
Kilted by rubbing or sprinkling fait on the surface. Ripening requires from two to
throe months. The cheese weighs from 1 to 4 pounds, and is undoubtedly similar to
the Brick cheese of the United States.
BOX (SOFT).
This is a rennet cheese made from partially skimmed cow's milk and known locally
a.-* S-hachtelkiise. It is* a rather unimportant variety produced in Wiirt tern berg in a
sniiill locality called Hoheiiheini, a name which the cheese often takes.
In making this cheese the .skimmed evening's milk is mixed with the whole morn-
ing's milk, or a part of the milk i.s skimmed with a centrifuge and is mixed with an
equal volume of whole milk. The cheese is made in a copper kettle. The milk is
wanned to 110 F., colored with saffron, und rennet added. It i.s allowed to stand for
aoo-J-J Bull. 105 08
10 VARIETIES OF CHEESE.
one to one and one-half hours before cutting. The curd is cut into rather coarse par-
ticles, after which it is allowed to stand for a few minutes, when the whey is dipped
off, and for every 200 pounds of milk used a small handful of caraway seed is added.
The curd is then dipped into hoops (5J inches in height and the same in diameter. It
remains in these hoops for ten hours and is frequently turned, after which it is trans-
ferred to a wooden hoop only one-half as high, where it remains for twelve hours. The
cheese is then sprinkled with salt and put in the ripening cellar, where it remains
about three months.
A soft rennet cheese known as Fromage de Boite is made in the mountains of Doubs,
France, in the fall. It resembles Pont 1'Eveque.
BRA.
This cheese is made by nomads in the region of Bra in Piedmont, Italy. It is a hard
rennet cheese weighing about 12 pounds. The milk, which is partly skimmed, is
heated to about 90 F., and sufficient rennet is added to coagulate it in thirty to forty
minutes. The curd is cut to the size of rice grains and the; whey removed after about
one-half of an hour. The curd is put into a form about 12 inches in diameter and 3
inches in height and subjected to pressure for twelve to twenty-four hours. It is
salted by immersion in brine and also by sprinkling salt on the surface. The
cheese is then ripened.
BRAND.
This is a German hand cheese weighing about one-third of a pound, made from sour-
milk curd cooked at a little higher temperature than ordinarily practiced. The curd
is salted and allowed to ferment one day. It is then mixed with butter, pressed into
shape and dried, and finally placed in kegs to ripen, during which process it is mois-
tened occasionallv with beer.
BRICK.
The exact derivation of this name is not known. It may have been adopted because
of the shape, or because of the fact that bricks are used almost exclusively for weight-
ing down the press. Brick cheese is a rennet cheese made from unskimmed cow's
milk, and is purely an American product. In characteristics it is about halfway
between Limburg and Emmental. It has a strong, sweetish taste, a sort of elastic
texture, and many small round eyes or holes. It is made about 10 by G by 3 inches
in size. There are many factories making this product, especially in southern
Wisconsin.
Perfectly sweet rnilk is set in a vat at 86 F. with sufficient rennet to coagulate it in
twenty to thirty minutes. The curd is cut with Cheddar curd knives, and is then
heated to 110 to 120 and stirred constantly. The cooking is continued until the
curd has become firm enough so that a handful squeezed together will fall apart when
released. The curd is then dipped into the mold, which is a heavy rectangular box
without a bottom and with slits sawed in the sides to allow r drainage. The mold is
set on the draining table, a follower is put on the curd, and 1 or 2 bricks are used on
each cheese for pressure. The cheeses arc allowed to remain in the molds for twenty-
four hours, when they are removed, rubbed all over with salt, and piled three deep.
The malting is done each day for three days, after which the cheese is taken to the
riper-ing cellar, which should have a temperature of from 60 to 65 and be compara-
tively moist. Ripening requires two months.
BRICKBAT.
This is a rennet cheese made as early as the eighteenth century in Wiltshire, Eng-
land. It is made from fresh milk, to which a small portion of cream has been added.
The milk is set at about 90 F. and allowed to stand two hours before the curd is
disturbed. The curd is cut coarse, dipped into wooden forms, and light pressure
applied. The cheese is said to be fit for consumption for one year after being made.
VARIETIES OF CHEESE. 11
BRIE.
This is a soft rennet cheese made from cow's milk. The cheese varies in size and
also in quality, depending on whether whole or partly skimmed milk is used. The
method of manufacture closely resembles that of Camembert.
This cheese has been made in France for several centuries. Mention was made of
it as early as 1407. It is made throughout France, but more extensively in the Depart-
ment of Seine et Marne, in which it doubtless originated. This Department contains
Meaux, Coulommiers, and Melun, places noted for their manufacture of Brie cheese,
though often under local names. More or less successful imitations of this cheese are
made in other countries. It was estimated that 7,000,000 pounds of Brie cheese was
sold in Paris during 1900. The export trade is also very important.
The milk used is usually perfectly fresh. It is not uncommon, however, to mix the
evening's milk, when kept cool over night, with the morning s milk. Some artificial
coloring matter is added to the milk, which is then set with rennet at a temperature
of 80 to 85 F. After standing undisturbed for about two hours the curd is dipped
into forms or hoops, of which there are three sizes in common use. The largest size is
about 15 inches in diameter, the medium size about 12 inches in diameter, and the
smallest size about 6 inches in diameter. These vary in height from 2 to 3 inches.
After draining for twenty-four hours without pressure being applied, the hoops are
removed and the surface of the cheese is sprinkled with salt. Charcoal is sometimes
mixed with the salt used. The cheese is then transferred to the first curing room,
which is kept dry and well ventilated. After remaining in this room for about eight
days, the cheese becomes covered with mold. It is then transferred to the second
curing room or cellar, which is usually very dark, imperfectly ventilated, and lias a
temperature of about GO F. The cheese remains here for from two to four weeks or
until the consistency and odor indicate that it is sufficiently ripened. The red colora-
tion which the surface of the cheese finally acquires has been attributed to an organism
designated Bacillus Jirmatatis. The ripening is due to one or more species of molds
which occur on the surface and produce enzyms which in turn cause a gradual and
progressive breaking down of the casein from the exterior toward the center. The
interior of a ripened cheese varies in consistency from waxy to semiliquid and has a
very pronounced odor and a sharp characteristic taste.
BRINSEN.
This cheese, known locally as Laudoch, Zips, Liptau, Siebenbiirgen, Neusohl, Alt-
sohl, and Klcncz. is made in the Carpathian Mountains of Silesia from sheep's milk,
or a mixture of sheep's and goat's milk.
The cheese is made in small lots, only 2 to 4 gallons of milk being used at one time.
This is put into a kettle when fresh and sufficient rennet is added with the milk at a
temperature of from 75 to 85 F. to secure coagulation in fifteen minutes. The curd
is broken up and the whey clipped and the curd is placed in a linen sack and allowed
to drain for twenty-four hours. It is then cut into pieces and placed on a board, where
with frequent turnings it is allowed to remain until it commences t<> got smeary, which
requires about eight days. The pieces are then laid one on top of another in a vessel
holding from 40 to GO pounds, whore they remain for twenty-four hours, after which
they are removed, the rind cut away, and the curd or partially cured cheese broken up
in another vcstw-1. After ton hours salt is stirrod in and tho curd run through a mill
which cuts it very lino, whon it is packed in a tub with beech shavings.
BROCCIO.
This is a sour-milk cheoso mado from shoop's milk in Corsica. It is sometimes mixed
with su^ar and rum and mado into small cakes. It is similar to Zigor.
12 VARIETIES OF CHEESE.
BURGUNDY.
This cheese, known in France as Fromage de Bourgogne, is described as a soft, white,
loaf-shaped cheese weighing about 4 pounds.
CACIOCAVALLO.
This is a somewhat peculiar kind of cheese made from either whole or partly skimmed
cow's milk. Various explanations have been made as to the origin of the name, which
means literally horse cheese. One explanation offered is that the cheese was originally
made in the region of Monte Cavallo, and another is that the imprint of a horse's
head was made in each cheese as the trade-mark of the original manufacturer. The
original home of this cheese was southern Italy, but it is now made extensively in
northern Italy as well. The history of the cheese dates back several centuries.
The temperature of the coagulation of the milk with rennet, varies greatly but is
usually from 90 to 95 F. The time allowed for coagulation is also variable, being
usually about one-half hour. The curd is cut very finely and sometimes allowed to
ferment for twenty-four hours, when it is heated by means of very hot water, or more
commonly hot whey, and subsequently worked by hand until all the whey is expressed
and the curd becomes homogeneous and capable of being drawn out into long threads.
It is then molded into any desired shape and salted by immersion in brine for about
two days. The cheeses are suspended in pairs from the ceiling and lightly smoked.
The surface may be rubbed with olive oil or butter. They arc kept in a cool, dry
room until sold. As seen on the market they vary much in size and shape. On an
average they w r eigh about 3 pounds. The most common shape is that resembling a
beet, a constriction near the top being due to the string which is tied around the cheese
for the purpose of hanging il up. This cheese is sometimes eaten while comparatively
fresh but is more frequently kept for months and then grated and used for flavoring
soups and as an addition to macaroni and similar foods. A small quantity is imported
into the United States.
CAERPHILLY.
This is a hard rennet cheese made in Wales from unskimmed cow's milk. The milk
is set very sweet at a temperature of 85 F. with enough rennet to coagulate it in one
hour. The curd is cut in J-inch cubes and stirred for one hour without further heating.
It is then put in cloths and subjected to light pressure for an hour and is again broken
up line and put to press, where it remains with daily changing for three days. During
this time one-half ounce salt to each pound of curd is rubbed on the surface. Each
cheese weighs about 8 pounds. The cheese requires about three weeks for ripening,
at a temperature of 65 to 70.
CAMBRIDGE.
This is a soft rennet English cheese made from cow's milk. Milk is set at 90 F. and
rennet added. At the end of one hour the curd is dipped into molds without cutting
and allowed to stand for thirty hours, when it is ready for eating.
CAMEMBERT.
This is a soft rennet cheese made from cow's milk. A typical cheese is about 4 \
inches in diameter and l{ inches thick and is usually found on the market in this
country wrapped in paper and inclosed in a wooden box of the same shape. The
cheese usually has a rind about one-eighth of an inch in thickness which is composed
of molds and dried cheese. The interior is yellowish in color and waxy, creamy, or
almost fluid in consistency, depending largely upon the degree of ripeness.
Camembert cheese is said to have originated in 1791 in the locality from which it
derives its name in the Department of Orne, in the northwestern part of France. The
VARIETIES OF CHEESE. 13
industry extended soon into Calvados, and these two Departments are still the prin-
cipal seat of the industry. Cheese of the same type, however, is made in other parts of
France and also in other countries; among these are Compiegne, Contentin, Pavilion,
Soumaintrain. and Thury-en-Valois. Very successful results have been obtained at
the Storrs Agricultural Experiment Station in Connecticut.
Camembert cheese is made from whole fresh milk or from milk which has been
partly skimmed. The evening's milk may be skimmed and mixed with the fresh
morning's milk. The temperature of setting is about 80 to 85 F., and the quantity
of rennet added for this purpose is sufficient to secure the desired degree of firmness in
about two hours. The curd is then transferred, usually with as little breaking up as
possible, to perforated tin forms or hoops about 4\ inches in diameter and the same
in height. These rest upon rush mats which permit free drainage. The filling of the
forms may be done at two or three times separated by short intervals allowed for the
curd to settle. Each form holds the equivalent in curd of about 2 quarts of milk.
After draining for about eighteen hours, and preferably in a room having a uniform
temperature of 65 to 70, the cheese is turned. This is repeated frequently for about
two days, when the cheese is removed from the forms and salted on the outside. Two
or three days later the cheese is transferred to a well- ventilated room where the ripen-
ing process begins. The cheese remains here for fifteen to twenty days, during which
time it is turned very frequently and the surface becomes covered with molds, which
gradually produce a breaking down of the casein. It is then taken to the curing
cellar, where the ripening process is completed in about three weeks, when it is packed
and marketed.
CANQUILLOTE.
This is a skim-milk cheese made in the eastern part of France. It is also known
locally as Fromagere', and Tempete. The milk is allowed to coagulate spontaneously,
after which it is heated gently and the whey drawn off. The curd is pressed in order
to remove as much of the whey as possible, crumbled fine, and fermented at a temper-
ature of- about 70 F. for two or three days, during which time it is stirred frequently.
When the cheese has acquired its characteristic taste it is melted with the addition of
water, salt, eggs, and butter and put into molds of various kinds.
CANTAL.
This is a hard rennet cheese made from cow's milk more or less skimmed. Its
manufacture is extensive in the Department of Cantal, France. It is also known as
Auvergne or Auvergne Blue on account of its being manufactured in the region of the
Auvergne Mountains. Locally the cheese is commonly known as Fourme. The
cheese is doubtless a very old variety and the method of manufacture lias remained
quite primitive. The milk, usually fresh but sometimes several hours old, is set with
rennet at a temperature of about 85 F., the time allowed for coagulation being about
thirty minutes. The curd is then cut very finely and the whey dipped off. The curd
is subjected to pressure in order to remove as much of the whey as possible, and is
allowed to ferment for twenty-four hours, which process is considered very important.
The curd is then broken up by hand or by machinery and salted at the rale of 2.5 to 15
percent. When thoroughly kneaded it is put into hoops about 14 indies in diameter.
Pressure is applied for alxmt two days, during which time it is turned very frequently.
The cheese is next transferred to the curing cellar, where it remains for six weeks to
six months. The yield of cheese is usually 10 to 1 1 per cent of the weight of the milk.
A ripened chee.se weighs from -10 to 120 jxmnds.
CHAMPOLtfON.
rhampoleon. or Qneynw, is a hard rennet cheese made from skim milk in the
Department <>f Hautes-Alpes, France.
14 VARIETIES OF CHEESE.
CHAOURCE.
This is a soft whole-milk rennet cheese resembling Camembert and deriving its
name from the village of Chaource, in the Department of Aube, France. It is about
4 inches in diameter and 3 inches thick.
CHASCH6L DE CHASCHOSIS.
This cheese is made in the Canton of Grisons, Switzerland. It is a hard rennet
cheese made from skimmed cow's milk. The cheeses are 18 to 22 inches in diameter,
3 to 4 inches high, and weigh from 22 to 40 pounds.
CHEDDAR.
This cheese is so named from the village of Cheddar in Somersetshire, England,
where it was first made. It is a comparatively old cheese, though the genuine
Cheddar process as it is now known is not old. Cheddar cheese is an exceedingly
popular variety, being much used as a food product in America and England. It is
probably the most important of all cheeses as regards the quantity made annually.
The term Cheddar as used at the present time applies usually to a process of making
rather than to any particular shape of cheese. The name, however, is occasionally
used to designate a certain size of cheese 14 to 1G inches in diameter, and weighing
from 00 to 100 pounds. Cheese made by the Cheddar process has, however, many
different shapes with distinguishing names, such as Flats, which have the same
diameter as the Cheddar size but weigh only 30 to 40 pounds; Daisies, which are 12
inches in diameter and weigh 20 pounds; Young Americas, which are 8 inches in
diameter and weigh 8 to 12 pounds; Long, Horns, which are 5 inches in diameter
and weigh 12 pounds; and Squares, which are of various sizes and usually 3 to 4
inches thick. The cheese may be white or colored yellow, and it may be almost
fresh or thoroughly ripened and broken down. It is made from sweet cow's milk,
which may be skimmed, partly skimmed, or unskimmed, When made from un-
skimmed milk the cheese is called "full cream;" when otherwise, it is called "part
skim" or "skim."
The milk, morning's and evening's mixed, is set at 85 F. with sufficient rennet to
coagulate to the proper point in from twenty-five to forty minutes. At the time of
setting the milk should have an acidity of about 0.18 to 0.20 per cent. Color may
or may not be used. The curd is cut when it breaks evenly before the finger. The
cutting is done with curd knives. These knives are made up of blades set about
one-third of an inch apart in frames. In one frame the knives are set perpendicularly
and in the other horizontally. When well cut the curd is in uniform cubes of about
one-third of an inch.
After cutting the curd is heated slowly and with continued stirring until it reaches
a temperature of from 96 to 108. With the use of mechanical agitators, as is the
common practice, the curd should be heated about 4 degrees higher than when stirring
is done by hand. After heating the stirring is continued intermittently until the
curd is sufficiently firm. This is determined by squeezing a handful, which should
fall apart immediately on being released. The whey is then drawn. At the same
time the acid should have reached about 0.20 per cent or one-fourth of an inch on the
hot iron, which latter is determined by measuring the length of strings when the
curd is touched to a hot iron. The curd is then matted about 4 inches deep, some-
times in the bottom of the vat, sometimes on racks covered with a coarse linen cloth.
After it has remained here long enough to stick together it is cut into rectangular
pieces easy to handle, which are turned frequently and finally piled two to four
deep; in the meanwhile the temperature of the curd is kept at about 90. When
the curd has broken down until it has the smooth feeling of velvet, which requires
from one to three hours, it is milled by means of a machine, which cuts it into pieces
VARIETIES OF CHEESE. 15
the size of a finger. It is then stirred on the bottom of the vat until whey ceases to
run, which requires from one-half to one and one-half hours, when it is salted at the
rate of 2 to 1\ pounds of salt to 100 pounds of milk. It is then ready to put in press.
The curd is put into tinned iron hoops of the proper size, which are-lined with
cheese-cloth bandages. The hoops are put in presses and great pressure is applied
by means of screws. The next morning the cheese is removed from the hoops and
put on shelves in a curing room. Formerly the cheese was kept in a curing room as
long as six months, but at the present time it is covered with a coat of paraffin and
put in cold storage when three to twelve days of age. There is a growing demand
on the part of consumers for mild cheese, and consequently ripening must be carried
on at a temperature below 50.
An important point in the process of manufacturing Cheddar cheese is the develop-
ment of the desired amount of acid. A maximum quantity in the whey that can
be developed without injuring the texture of the cheese is aimed at, and the proper
breaking down of the curd before milling and salting is attributed to the acid. It
is very probable that too much weight has been placed on the desirability of a maxi-
mum development of acid, and that practically as good cheese can be produced
without the high acid.
CHESHIRE.
This cheese is one of the oldest and most popular of the English varieties. It is a
rennet cheese made from unskimmed cow's milk, and is named for Chester County,
England, where it is largely produced. It is made in cylindrical shape from 14 to 16
inches in diameter, and weighs 50 to 70 pounds. In making this cheese sufficient
annatto is used to give the product a very high color. The process of manufacture
varies in detail in different sections. Perfectly sweet milk, night's and morning's
mixed, is set at a temperature of from 75 to 90 F. The curd is cut in one hour,
usually with an instrument in which knives are set in a frame to cut cubes 1 to 1^
inches square. This is pushed down through the curd and finally worked back and
forth at an angle. This is continued until the particles of curd are the size of peas,
which requires about one hour. The curd is then allowed to settle and mat on the
bottom of the vat for about an hour, when it is rolled up to one end, weighted down,
and the whey drawn after the desired degree of acidity has been obtained. The curd
is cut in pieces the right size to handle and is piled on racks. It is then run through
a curd mill, salted at the rate of 3 pounds to 1,000 pounds of milk, and put into a
hoop having a number of holes in the side through which skewers can be thrust into
the cheese to promote drainage. The cheese in the hoop is put in a heated wooden
lx>x called an oven, and sometimes light pressure is applied, the pressure increasing
gradually until it reaches alxmt 1 ton. The curing cellar or room is about 00 to ti. r >.
From eight to ten months is required for thorough ripening.
CHESHIRE-STILTON.
This is a combination of the Cheshire and Stilton varieties of cheese in which the
general characteristics of size and shape and manufacture of the Cheshire is retained,
and a growth of the mold peculiar to Stilton is secured. The mold is secured by
keeping out each day a small portion of curd and mixing it with some curd in which
the mold is growing well.
CHIAVARI.
This is a sour-milk cheese made in the region of Chiavuri, Italy, from whole cows'
milk. It is also known as Cacio K<>inan<>. A hard rennet cheese made in the same
region is also known by this name.
16 VARIETIES OF CHEESE.
COMMISSION.
This cheese is made in Holland and resembles Edam in the process of manufacture,
but it has a slightly different shape, being flattened at the ends. It is said to be made
from whole cow's milk.
COTHERSTONE.
This is a rennet cow's-milk cheese made in Yorkshire, England, and resembles the
well known Stilton cheese of that country. It is a local product manufactured only
on a small scale. It has also been known as Yorkshire-Stilton.
COOKED.
This kind of cheese is so called because the curd is heated to the melting point in
its manufacture. It is made from fresh curd prepared by breaking up and heating
the curd of sour clabbered milk. When cooled sufficiently this curd is placed in a
receptacle and allowed to stand for three or four days until it has become colored
throughout. It is then put into a kettle over a fire; salt, milk, and usually caraway
seed are added, and the whole is stirred vigorously until it becomes of the consistency
of thick molasses, or until it strings when a spoon is withdrawn. The mass can then
be put into molds until it becomes cold, or placed in a vessel for keeping. It gets
hard with cooling and will retain the shape of the mold.
Cooked cheese, made in northern Germany, is called Topfen, and a similar product
made in Sardinia is called Freisa, and Paneddas. The same kind of cheese made in
Belgium is called Belgian cooked cheese. Similar kinds are made in other countries.
COTTAGE.
This is a sour-milk cheese made extensively in this country, where it is often called
Dutch cheese, and Smear-case. It is manufactured usually in a very small way,
but occasionally it is made in large factories. Skim milk is allowed to sour and the
curd is then broken up and held at a temperature of about 100 F. for three to four
hours, or until it has become sufficiently firm. The whey is then drained off and the
curd placed under slight pressure for a time. The curd is either consumed imme-
diately or is packed in tubs and placed in cold storage. It is prepared for eating by
moistening with either milk or cream. Sometimes it is made up into shapes and
wrapped in tin foil. No ripening is ever allowed.
COULOMMIERS.
This is a small-si/.ed Brie cheese 5 to G inches in diameter and 1 inch in thickness,
and weighing about 1 pound. It is made in the region of Coulommiers, France.
CREAM.
Genuine cream cheese is made from a rich cream thickened by souring, or from
sweet cream thickened with rennet. This is put in a cloth and allowed to drain, the
cloth being changed several times during the draining, which requires about four days.
It is then placed on a board covered with a cloth, sprinkled with salt, and turned
occasionally. It is ready for consumption in from live to ten days.
Another variety of cream cheese is made from cream with a low content of fat (12 to
15 per cent). The cream is curdled with rennet, broken up to allow a part of the
whey to escape, and is then mixed and worked into almost a paste. This is then
molded into pieces weighing 2 to 4 ounces, which are wrapped in tin foil and placed
on the market without curing. It is a very mild and a very rich cheese and is manu-
factured on an extensive scale by a few large factories in the United States.
A so-called double-cream cheese, known in France as Fromage Double Creme, is
made by coagulating a mixture of milk and cream and putting this into -a cloth and
VAKIETIES OF CHEESE. 17
allowing it to drain thoroughly, when it is salted, kneaded, and molded into any
desired shape. It is eaten fresh. The Gervais is a cheese of this kind.
A French cream cheese, Fromage a la Creme, is prepared by mixing sweet cream
with well-ripened sour-milk curd or rennet curd. Another French cream cheese,
which contains considerable salt as a preservative, is known as Demi-sel. There are
in addition several cream cheeses having specific names, such as Philadelphia cream.
CREUSE.
This is a skim-milk farm cheese made in the Department of the same name in
France. Coagulation is secured either by the addition of a small quantity of rennet
or by heating the sour milk. When set with rennet the period required is usually
twelve hours. The curd is put into earthenware molds about 7 inches in diameter
and 5 to 6 inches in height, the bottom and sides being perforated. After draining for
several days the cheese is removed from the molds, salted, and turned frequently.
It becomes in time very dry and hard and may be preserved for a year or longer. The
cheese is also ripened by placing in tightly closed receptacles lined with straw, in
which case it becomes yellow and soft and acquires a very pronounced taste.
CRISTALINNA.
This a hard rennet cheese made from cow's milk in the Canton of Graubiinden,
Switzerland.
DAMEN.
This is a soft uncured rennet cheese made from cow's milk in Hungary and is much
in demand in the markets of Vienna. It is sometimes known as Gloire des Montagnes.
DANISH EXPORT.
This cheese is made in some of the creameries of Denmark to furnish an outlet for
the skim milk and the buttermilk. In the process of manufacture as high as 15 per
cent of fresh buttermilk is added to the skim milk. The mixture is set at 98 F. with
sufficient rennet to coagulate in twenty-five minutes. The curd is carefully and
evenly cut, stirred for a few minutes, dipped into forms having rounded bottoms,
kneaded, pressed down, "and finally covered with a board upon which a weight is
placed. Twelve hours later the cheeses are placed in a brine tank for twenty-four
hours, when they are taken out and covered with salt for a short time. They are then
transferred to the ripening room where the temperature is about 55 and are turned
and wiped with a cloth every day for five weeks. The cheeses are cylindrical in shape
and are small and flat.
DERBYSHIRE.
This is a hard rennet cheese made from whole cow's milk in Derbyshire, England.
It is cylindrical in shape and about the size of the Cheshire, though often smaller. It
is made usually in farm dairies, and because of this fact the size varies with the size
of the herd. The quality also varies to such an extent that very few really good
cheeses can be found. Night's milk in which the development of acid has been
prevented as much as possible is mixed with tho morning's milk and the whole is set
at a temperature of 80 F. The setting period is one hour and tho curd is allowed to
become very firm before cutting. The curd is cut to the size of a pea and after being
allowed to settle is piled in the center of the vat, where after the whey is removed it is
subjected to light pressure. Tho curd is cut and again piled and heavier pressure
applied. This is repeated until tho curd reaches a certain degree of firmness, when it
is run through a mill and salted at the rate of 1 pound of salf to 1,000 pounds of milk.
It is then put in a press for one hour, when it is removed and the surface of tho cheeso
scalded for one minute in water heated to 150. It is put back in the press for five
300U2 Bull. 10508 3
18 VARIETIES OF CHEESE.
hours, the pressure applied being gradually increased, when it is salted on the surface
and again pressed. The pressing continues for three days, the cheese being salted
each day. The curing room is kept preferably at 60, and the time required for curing
is from three to four months.
A cheese called Gloucester made in the county of Gloucester, England, is said to
be identical with Derbyshire cheese. Double Gloucester is identical with single
Gloucester in all respects but size. It is twice as thick as a single Gloucester, hence
the name. Wiltshire, Leicestershire, and Warwickshire cheeses belong to the Der-
byshire type.
DEVONSHIRE CREAM.
In making this cheese the cream is allowed to rise for several hours, when the milk
with the layer of cream is scalded. It is then set away for a short time in order that
the layer of cream may harden. The cream is then put into small molds and placed
upon straw mats to drain. After becoming hard enough to retain its shape it is ready
for market.
DORSET.
Dorset, or Blue Dorset, is a cheese resembling in character and method of manu-
facture the better known Stilton. It is named from Dorsetshire, England, in which
it is made.
DOTTER.
This cheese is said to have been made by G. Leuchs, in Niirnberg, by mixing the
yolk of eggs with skim milk and making this mixture into cheese in the usual way.
DRY.
This cheese, known also as Sperrkase and Trockenkase, is made in the eastern part
of the Bavarian Alps and in the Tyrol, in the small dairies of those localities. It is
an extremely simple product made for home consumption, and is made only in the
winter season, when the milk can not be profitably used for other purposes. As soon
as the milk is skimmed it is put into a large kettle which can be swung over a fire.
Here it is kept warm until it is thoroughly thickened from souring. It is then broken
up and cooked quite firm. A small quantity of salt and sometimes some caraway
seed are added and the curd is put into forms of various sizes. It is then placed in a
drying room, where it becomes very hard, when it is ready for eating.
DUEL.
This is a soft cured rennet cheese made from cow's milk. It is an Austrian prod-
uct, 2 by 2 by 1 inches in size.
DUNLOP.
This was formerly the national cheese of Scotland, but it has been almost super-
seded by the Cheddar, which it resembled.
EDAM.
This is a hard rennet cheese produced in Holland; it is also known as Katzenkopf,
Te"te de Maure, and Manbollen. The best of the product is made of unskimmed cow's
milk, but much of it at the present time is made from milk which has had at least
one-half of the fat removed. The cheeses are round and are colored deep red on the
surface or wrapped in tin foil.
The perfectly fresh milk is set at 90 to 95 F. Color is added and sufficient rennet
is used to coagulate the milk in fifteen minutes. The curd is cut and after a very short
stirring is allowed to settle to the bottom, when the whey is dipped off. The curd is
gathered in a pile and pressure is applied for a short time to expel the whey. Care is
VARIETIES OF CHEESE. 19
taken in the meanwhile that the curd does not get below 82 or above 90. The curd
is then ready for the press. Sometimes wooden molds are used, but the best are made
of iron. An attempt is made to put just sufficient curd into the mold to make a perfect
sphere when pressed. When the mold is half full a little salt is added. When the
mold is full, it is pressed lightly until the cheese will hold its form, when it is taken out
and immersed in water for two minutes at 125. The cheese is then put in the press,
where it remains for twelve hours. It is then removed from the mold and placed in
another form resembling the mold but without a cover, and having a hole leading from
the bottom. The cheese is salted by rubbing salt on the surface. Sometimes it is
kept in a salt bath for a day before putting salt on the surface. Following the salting,
the cheese is washed in hot whey, and the surface is scraped smooth. It is then taken
to the ripening cellar, which should have a temperature of between 50 and 70. Here
it is turned daily for a time and finally twice a week. In the meanwhile it is occasion-
ally moistened with cold water or fresh beer. When the cheese is one month old it is
washed in water at 70 for twenty minutes and then placed in the sun to dry, after
which it is rubbed with linseed oil. Before shipping the cheese is colored, usually
red, but for some markets it is colored yellow with annatto. This coloring is done with
a watery solution of litmus and Berlin red, or with carmine. A considerable quantity
of this cheese is imported into the United States. At the present time some Edam
cheeses are inclosed in air-tight tins for export.
ELBING.
This is a West Prussian hard rennet cheese made from cow's milk which, during the
winter, is partly skimmed but at other times left whole. It is known also as Werder-
kase, and Niederungskase. Enough rennet is added to the milk at a temperature of
80 F. to coagulate it in from fifteen to thirty minutes. The curd is cut and cooked to
100, salted in the granular state, and pressed for twelve hours. A cheese is 10 to 20
inches in diameter and 3 to 4 inches in thickness. Ripening requires about one month
at a temperature of 75.
EMMENTAL.
This is a hard rennet cheese made from unskimmed cow's milk, and has a mild,
somewhat sweetish flavor. It is characterized by holes or eyes which develop to about
the size of a penny in typical cheeses and are situated from 1 to 3 inches apart. Cheese
of the same kind made in the United States is known as Domestic Swiss, and that made
in the region of Lake Constance is called Algau Emmental. Other local names are
Bellunese, Formaggio Dolce, Fontine d'Aosta, and Thraanen.
Emmental cheese originated in the Canton of Emmental, Switzerland. It is a very
old variety. . In the middle of the fifteenth century a cheese probably of this type
was manufactured in the Canton of Emmental. In the middle of the seventeenth
century the industry was well developed and genuine Emmental cheese was being
exported. In 1722 its manufacture under the name of druyere is recorded in France,
two ax>perative societies having been organized for this purpose.
Emmental cheese is now manufactured in every civilized country. In the United
States there are many factories, located principally in Wisconsin, New York, and
Ohio. In Switzerland the greater part of the milk produced is made into this product,
and large; districts in France and northern Italy are devoted to its manufacture. The
best of the product made in Switzerland is exported, about 5.000.000 pounds coming
to the United States annually. The imported cheese sells in this country at about 25
cents a pound wholesale, and the domestic cheese sells at about 14 cents. Practically
as g(xxl cheese can be manufactured in the United States as in Switzerland, but
prejudice, combined with the fact that much of the domestic product is sold as
imported, has held the price at a low level.
There is a slight difference in manipulation of the milk in making Emmental
cheese in this country as compared with Switzerland. In the latter country the
20 VARIETIES OF CHEESE.
evening's and morning's milk are made up together, while in the United States it
is popularly believed that the evening's milk must he made into cheese immediately
after milking, as is done with the morning's milk.
In making the cheese in Switzerland the evening's milk is skimmed; the fresh
morning's milk is heated to 108 to 110 F. and the cream from the evening's milk
is added and well stirred in. The cooled evening's milk with a little saffron is then
added and the whole is mixed. The milk is then brought to a temperature of 90
in summer and 95 in winter and sufficient rennet is added to coagulate the milk
in thirty to forty minutes. The whole process is carried through in a huge copper
kettle holding 300 gallons of milk. The rennet used is the calf's stomach soaked
for twenty-four hours in whey. When the milk has thickened to almost the desired
point for cutting, which is practically the same as for ordinary American or Cheddar
cheese, the thin surface layer is scooped off and turned bottom side up. This is
supposed to aid in incorporating the layer of cream with the cheese. The curd is
then cut very coarse by means of a so-called harp. The cheese maker with a wooden
scoop in each hand then draws the mass of curd toward him, that lying on the bottom
of the kettle being brought to the surface. At this point the cheese maker and an
assistant commence stirring the curd with the harp, a breaker having first been fitted
to the inside of the kettle % to interrupt the current of the whey and curd. The harps
are given a circular motion and cut the curd very fine about the size of wheat ker-
nels or smaller.
After this stage is reached heating is commenced. In Switzerland all of the heat-
ing until recently was done over an open fire, the kettle being swung on a large crane,
and most of the factories have the same method at the present time. In this country
the same method was followed in the early days of the industry, but at the present
time inclosed fireplaces into which the kettle can be swung and doors closed to retain
the heat are largely employed. This takes away much of the discomfort of the oper-
ation. In a few instances the kettles are set in cement and an iron car containing
the fire is run under it. The more modern factories employ steam, and this appears
to be the most satisfactory way. When the heating is begun the contents of the kettle
are brought rapidly to the desired temperature, which may be from 126 to 140, the
higher temperature often being necessary to get the curd sufficiently firm. The stir-
ring in the meanwhile continues for about one hour, with slight interruptions near
the end of the process when the curd has become so firm that it will not mat
together. The end of the cooking is determined by the firmness of the curd, which
is judged by matting a small cake with pressure by the hands and noting the ease
with which this cake breaks when held by the edge.
When the curd is sufficiently firm the contents of the kettle are rotated rapidly
and allowed to come to a standstill as the momentum is lost. This brings all the
curd into a cone-shaped pile in the center of the kettle. One edge of a heavy linen
cloth resembling burlap is wrapped around a piece of hoop iron and by this means
the cloth is slipped under the pile of curd. The mass of curd is then raised from
the whey by means of a rope and pulley and lowered into a cheese hoop on the
draining table. These hoops are 4 to 6 inches deep and vary greatly in diameter.
The cloth is folded over the cheese, a large follower is put on top, and the press is
allowed to come down on the cheese. The press is usually a log swung at one end
and operated by a double lever. Pressure is continued for the first time just long
enough for the curd mass to retain its shape. The hoop is then removed, the cheese
turned over, and a dry cloth substituted. The cheese is allowed to remain in the
press about twenty-four hours, during which time it is turned and a dry cloth sub-
stituted several times (six or more).
At the end of the pressing the curd should be a homogeneous mass without holes.
The cheese is then removed to the salting board, covered with a layer of salt, and
turned occasionally. In a day or two it is put in the salting tank in a brine strong
VARIETIES OF CHEESE. 21
enough to float an egg; it remains here at the discretion of the cheese maker for one
to four days. Often no brine tank is used with Emmental cheese.
The cheese is then taken to the curing cellar. In the best factories two or more
cellars with different temperatures are available and the cheeses are placed in them
according to the way the cheese maker thinks their development requires. If it
appears that the cheese may develop too fast and have too many and too large eyes,
the cheese is placed in a cool cellar; if the reverse is true, a warm cellar is selected.
The cellars vary in temperature from 55 to 65, though in extreme cases 70 or a
little higher may be used. While the cheeses are in the ripening cellar, which in
Switzerland may be six to ten months or longer, and in the United States three to six
months, they should be turned and washed every other day for the first two or three
months and at ionger intervals subsequently, and at the same time a little coarse
salt is sprinkled on the surface. In a few hours this salt has dissolved and the brine
is spread over the'surface with a long-handled brush.
The cheeses are very large, about 6 inches in thickness and sometimes as much
as 4 feet in diameter, and weigh from 60 to 220 pounds. In shipping, a number
of them are placed in a tub which may contain 1,000 pounds of cheese. Sometimes
Emmental cheese is made up in the form of blocks instead of like millstones. The
blocks are about 28 inches long and 8 inches square in the other dimensions.
ENGADINE.
This is made in the Canton of Graubiinden, Switzerland, and is a rennet cheese
made from unskimmed cow's milk.
ENGLISH DAIRY.
This name is applied to a very hard cheese, made in the same general way as Ched-
dar, but cooked much more. This cheese has been made mostly in the United States.
It is used for culinary purposes.
EPOISSE.
This is a soft rennet cheese made from whole or partly skimmed milk in the Depart-
ment of Cote d'Or, France.
ERVY.
This is a soft whole-milk rennet cheese resembling Camembert and deriving its
name from the village of Ervy, in the Department of Aube, France. A cheese is
about 7 inches in diameter, 2$ inches thick, and weighs about 4 pounds.
FARM.
This cheese, made in France, and known variously as Fromage a la Pie, Mou, Maigre,
and Ferine, is essentially the same as our Cottage cheese. The method of making is
very simple. When the skimmed milk has become curdled the whey is poured off
and the curd kneaded and molded into various sizes and shapes. Draining is some-
times hastened by placing a board and weight upon the curd. Salt and sometimes
sweet cream are added. The cheese is consumed usually on the farm where made
either while fresh or after it has undergone fermentation.
FILLED.
Filled cheese is the name applied to cheese from which the butterfat has been re-
moved and foreign fats added. The? foreign fat is added by stirring it violently in the
milk and setting with sufficient rennet to coagulate quickly. The rest of the manu-
facture in the same as for Cheddar cheese. Filled cheese was very extensively manu-
factured in the United States for a number of years, but State and Federal laws have
made this no longer practical. Many of the European varieties of cheese are counter-
feited or adulterated in the same manner.
22 VARIETIES OF CHEESE.
FLOWER.
This cheese is so named because it is made with the addition of the petals of various
kinds of flowers, such as roses and marigolds. It is a soft-cured rennet cheese made
in England from whole cow's milk.
FORMAGELLE.
This is a small soft ripened rennet cheese made from cow's milk in the northwestern
part of Italy.
FORMAGGINI.
This name is applied to several kinds of small Italian cheeses. The kind designated
Formaggini di Lecco is a small cylindrical dessert cheese weighing about 2 ounces,
made in the region of Lecco, in Lornbardy. It is consumed while fresh and sweet and
at all stages of ripening until it becomes very piquant. Sometimes salt, pepper,
sugar, and cinnamon are mixed with this.cheese, and occasionally oil and vinegar are
added. The method of manufacture is not essentially different from that of other soft
cheeses. Cow's milk is used with the addition at times of some goat's milk. Rennet
is added to the warmed milk, which is then allowed to stand for twenty-four hours at a
temperature of about 55 F. The curd, with as little breaking up as possible, is allowed
to drain for three to four hours, when it is salted and put into cylindrical molds about
1} inches in diameter and 2 inches high.
FROMAGE FORT.
Several kinds of cooked cheese prepared in France are known by this name. In
the Department of Ain, Fromage Fort is prepared by melting well-drained skim-milk
curd, putting the melted mass into a cloth, and subjecting it to pressure and afterward
burying it in dry ashes in order to remove as much of the whey as possible. The mass
is then grated fine and allowed to ferment for eight to ten days, after which milk,
butter, salt, pepper, wine, etc., are added to it, and the mixture is allowed to undergo
further fermentation.
Canquillote, Cancoillotte, or Fromagere, prepared in the eastern part of France, is a
cheese of this kind, as is also the Fondue, or cooked cheese, of Lorraine.
GAMMELOST.
Gammelost is made in Norway from skimmed sour milk. The milk is cooked or
warmed in a kettle and allowed to stand for one hour while the precipitated casein
gathers at the bottom. This is taken up in a cloth and the whole is put irito a form
where light pressure is applied. The cheese still in the cloth in the form is put in the
hot whey for an hour, when it is again placed under pressure for a short period. It
is put in a warm place and turned daily. At the end of fourteen days it is packed in
a chest with wet straw. The cheeses vary in weight from 24 to 65 pounds.
GAUTRAIS.
This is a cylindrical cheese weighing about 5 pounds and very closely resembling
Port du Salut. It is made in the Department of Mayenne, France.
GAVOT.
This cheese is made from cow's, sheep's, or goat's milk in the Department of Hautes-
Alpes, France.
GEHEIMRATH.
This is a cheese made in small quantities in Holland. It resembles a small Gouda
cheese in quality and process of manufacture. It is colored a deep yellow.
VARIETIES OF CHEESE. 23
GEROME.
This is a soft rennet cheese made in the mountainous regions of the Vosges, France.
The name is a corruption of Gerardmer, a village in the region where the cheese has
been made for at least fifty years. The variety is very similar to Miinster, but not so
well known.
Cow's milk is used almost exclusively, though at times a little goat's milk is added.
The fresh milk is set with rennet at a temperature of about 80 to 90 F. In about
one-half hour after adding the rennet the curd is cut into rather large cubes and allowed
to stand for about one hour when the whey is dipped off. The curd is then put into
cylindrical forms or hoops 6 to 7 inches in diameter. Formerly these were made of
wood, one being placed upon another, making a total height of 14 to 15 inches. They
are now being made also of tin and in various sizes. The cheeses are turned after 6
hours and again after 12 hours. During the next two or three days they are turned
twice daily, the hoops being changed each time. A room temperature between 60
and 70 is desired during this process. The cheeses are then salted, the amount of
salt used being from 3 to 3.5 per cent of the weight of the-cheese.
The cheeses are then placed in a well-ventilated room for several days and when
sufficiently dry are transferred to the curing cellar. Here they are turned frequently
and worked with warm salt water to prevent the growth of molds. Ripening requires
from six weeks to four months, depending upon the size of the cheeses, which vary in
weight from one-half pound to 5 pounds or more. Anise is sometimes incorporated
with the curd before putting into the forms. Such cheese when old often has a greenish
appearance.
GERVAIS.
This is a French cheese made from a mixture of whole milk and cream. The mix-
ture is set with rennet at about 65 F., the time required being about 12 hours. The
curd is then inclosed in cloth and hung up to drain. When sufficiently dry it is
salted and pressed into molds. The molds are soon removed and the cheese is wrapped
in paraffin paper. The cheese is usually consumed while fresh, but may be kept for
several days.
GEX.
This is a hard rennet cheese made from cow's milk. It belongs to the class of blue
or marbled cheese known in France as Fromage Persille, which includes Sassenage,
Septmoncel, and several other kinds resembling Roquefort. It is made principally
in the southeastern part of France and derives its name from the town of Gex in the
Department of Ain, where the cheese has been made for at least sixty years. There
has been little tendency for the industry to extend to other regions than that in which
it originated, and even here it is said to be diminishing.
Rennet is added to the fresh milk as soon as possible after milking. The time
allowed for coagulation is one and one-half to two hours. The curd is then broken up
and stirred until the mass is in a semiliquid condition, when it is allowed to stand
for about ten minutes. After the curd has settled to the bottom of the vat the whey
is drained off. The curd is then worked by hand, salted lightly, and put into hoops
about 12 inches in diameter and 5 inches in height. In about one hour the cheese is
turned and a disk and weight placed upon it. The turning is repeated three or four
times a day, the hoops being removed at the end of the first day. After salting, the
cheese is taken to the curing room, where it soon acquires a bluish appearance, due
to the development of a penicillium. This mold is not introduced into the interior
of the cheese during making by means of mottled bread, us is the case with Roquefort
cheese. The ripening process, which requires from three to four months, is completed
in cellars or natural caves. A ripened cheese weighs from 14 to 15 pounds.
24 VARIETIES OF CHEESE.
GISLEV.
This is a hard rennet cheese made in Denmark from skimmed cow's milk.
GLUMSE.
This cheese is made from sour skimmed milk in western Prussia. The thickened
milk is placed over a slow fire at about 105 F. and is cooked as long as any whey is
expelled. The cooking may be done by pouring hot water into the milk. After
cooking, the curd is removed from the whey with a perforated dipper and is allowed to
drain in a hair sieve. Milk or cream is added to the cheese just before eating. This
is evidently a cottage cheese.
GOAT'S MILK.
There are a large number of goat's-milk cheeses, many of which are not designated
by local names. In France some of these are known by the names Chevret or Chev-
rotin, in Italy as Formaggio di Capra, and in German-speaking countries as Ziegenkase
or Gaiskasli. Among those* in France to which local names have been attached are
Gratairon, Lamothe, and Poitiers.
The Gaiskasli is a soft cheese made in certain parts of Germany and Switzerland.
The milk is set with sufficient rennet to coagulate it in about 40 minutes. The curd is
then broken up, stirred, and dipped into cylindrical molds about 3 inches in diameter.
The mold is filled sufficiently to make a cheese 1J to 2 inches thick and weighing one-
half pound. The mold is set on a straw mat which allows the whey to drain freely,
and salt is sprinkled on the surface. In two days the cheese is turned and the other
surface is salted. The cheese requires about three weeks to ripen and is said to have a
very pleasant flavor.
A kind of cheese is made in Norway by drying goat's milk by boiling, fresh milk or
cream sometimes being added during the process.
GORGONZOLA.
This variety, known also as Stracchino di Gorgonzola, is a rennet Italian cheese
made from whole cow's milk. The name is taken from the village of Gorgonzola, near
Milan, but very little of this cheese is now made in that immediate locality. The
interior of the cheese is mottled or veined with a penicillium much like Roquefort,
and for this reason the cheese has been grouped with the Roquefort and Stilton varie-
ties. As seen upon the markets in this country, the surface of the cheese is covered
with a thin coat resembling clay, said to be prepared by mixing barite or gypsum, lard
or tallow, and coloring matter. The cheeses are cylindrical in shape, being about 12
inches in diameter and 6 inches in height, and as marketed are wrapped in paper and
packed with straw in wicker baskets
The manufacture of Gorgonzola cheese is an important industry in Lombardy, where
formerly it was carried on principally during the months of September and October,
but with the establishment of curing cellars in the Alps, especially near Lecco, the
manufacture is no longer confined to this season.
The milk used in making this cheese is warmed to a temperature of about 75 F. and
coagulated rapidly with rennet, the time required being usually from fifteen to twenty
minutes. The curd is then cut very finely and inclosed in a cloth and drained, after
which it is put into hoops 12 inches in diameter and 10 inches high. It was formerly
the custom to allow the curd from the evening's milk to drain over night and to mix it
with the fresh warm curd from the morning's milk prepared in the same way. The
curd from the evening's milk and that from the morning's milk, crumbled very fine,
were put into hoops in layers with moldy bread crumbs interspersed between the
layers. The cheese is turned frequently for four or five days, the cloths being changed
occasionally, and is salted from the outside, the process requiring about two weeks.
VABIETIES OF CHEESE. 25
It is then transferred to the curing rooms, where a low temperature is usually main-
tained. At an early stage in the process of ripening the cheese is usually punched
with an instrument about 6 inches long tapering from a sharp point to a diameter of about
one-eighth inch at the base. About 150 holes are made in each cheese. This favors
the development of the penicillium throughout the interior of the cheese. Well-made
cheese may be kept for a year or longer. In the region where made, much of the cheese
is consumed while in a fresh condition.
GOUDA.
This is a Holland cheese made from whole or partly skimmed cow's milk. It is
round and weighs 10 to 45 pounds. The milk, to which coloring matter has been
added, is set at 91 F. with sufficient rennet to coagulate it in fifteen minutes. The
curd is cut or broken with a wooden scoop, a harp, or an American cheese knife. It
is allowed to stand for a minute and the whey is dipped off. Hot whey or hot water
is poured on the mass of curd until the whole has reached a temperature of 104 to 110.
When the curd squeaks or whistles when it is crushed between the teeth, the whey
or water is dipped off and the curd is stirred and piled where it will drain well. The
curd is then thoroughly kneaded and sometimes lightly salted. After salting, the
curd is put into round molds and placed in a press, where it remains for twenty-four
hours with increasing pressure. The cheese is then salted either by immersion in
brine or by rubbing salt on the surface. The salting continues for four to eight days.
After salting, the cheese is washed with hot whey. It is then transferred to the ripening
cellar, where it is turned daily for several days and finally once a week until ripened.
It is ready for consumption in six to eight months. When the cheese is a few days
old it is washed with water and colored with saffron. Some of this cheese is shipped
to the United States. As seen in this country each cheese is covered with an animal
tissue said to be a bladder.
GOURNAY.
This is a soft rennet cheese which derives its name from the village of Gournay in
the Department of Seine-Inferieure, France, where it is made. It is about 3 inches
in diameter and three-fourths inch thick.
GOYA.
This cheese is manufactured in the Province of Corrientcs, in the Argentine Re-
public. Either whole or partly skimmed milk is used. It is heated to a temperature
of 75 to 85 F. and coagulated with rennet in fifteen to thirty minutes. The curd is
cut and put into sacks to drain, after which it is put into molds.
GRANULAR CURD.
This cheese resembles the genuine Cheddar process cheese in all points excepting
that it is not matted and milled. As soon as the curd is cooked linn enough it is suited
and pressed. Because no acid is developed between cooking and pressing, a little
more acid may be allowed to develop before drawing the whey, and the curd should
be cooked firmer.
GRAY.
This is a sour skim-milk product of the Tyrol. When the milk is thickened the
curd is brought to u proper iiriancsH by light heating, and is then dipped into a cheese
cloth, care being taken that the flocculent matter at the bottom of the kettle is thor-
oughly mixed with the rest of the curd in order to insure an even product. The curd
is put under a presw for ten minutes, when it is broken up by hand or in a mill und
suit and pepper are uddi-d. The curd is then put into forms or hoops. ;uid to insure
the proper ripening u little well-ripened Crated gray cheese is added, or bread crumbs
.W)l.'2 -Hull. lOH OS 1
26 VARIETIES OF CHEESE.
with the characteristic mold growth are mixed with the curd as it is put into the forms.
The forms are made in various shapes and sizes and are supplied with holes to facilitate
drainage. The cheese remains in the forms under pressure for twenty-four hours,
and is then taken to the drying room, which has a temperature of 70 F. The length
of time it should remain in the drying room is determined by the appearance of the
cheese. It is then taken to the ripening cellar. The cheese when ripened has a
pleasant taste and a gray appearance through the entire mass.
GRUYERE.
This name is applied to Emmental cheese manufactured in France, the name
originating from the Swiss village of Gruyere. The cheese was first mentioned in
1722, when two societies were reported to have been organized for its manufacture.
The Gruyere cheese is made in three different qualities whole milk, partly skimmed,
and skimmed. It is usually made from partly skimmed milk, and this is supposed
to distinguish it from Emmental, which is supposed to be made from whole milk.
The manufacture of Gruyere cheese is an extensive industry in France, about 50,000,-
000 pounds having been manufactured annually the latter part of the last century.
GtiSSING.
This is an Austrian skim-milk cheese weighing from 4 to 8 pounds. It resembles
very much the brick cheese of the United States and is made in practically the same
way.
HAND.
Hand cheese is so named because it was molded originally into its final shape by
hand. It is a sour-milk cheese, very popular among German races, and manufactured
in many countries.
The process of making varies in different localities, but in general is about as follows:
The skimmed milk is mixed with buttermilk and put into a tinned vessel where it is
held at a favorable temperature for souring. When thick the curd is broken up by
stirring and heated to 120 F. The cooking is continued for about three hours and
for the first hour of this time is stirred thoroughly. After cooking the whey is drained
off and the curd is put in a mold for cooling. It is then ground fine in a curd mill
and salt is incorporated, and for some kinds caraway seed is added. The curd is then
pressed into the desired shapes and sizes. The small cheeses are dried in a warm room
and then transferred to the curing cellar, where they are kept on shelves until the
ripening on the surface has commenced, when they are packed in boxes. The cheese
has a very sharp, pungent odor and taste, which to most people unaccustomed to it
are very disagreeable.
There are many local names for hand cheeses, among which are the following: Thu-
ringia caraway cheese; Ihlefeld, made in Mecklenburg; Livlander, made in Russia;
Olmiitzer Bierkase; Dresdener Bierkase; Satz, made in Saxony; Tyrol sour cheese;
Berliner Kuhkase, and Alt Kuhkase.
HARZ.
This is a hand cheese made in different sizes. It is 1J to 2J inches in diameter and
^ to I inch in thickness and weighs one-fourth pound. It is identical in manufacture
with hand cheese.
HAY.
This cheese, known as Fromage de Foin, is a skim-milk variety made in the Depart-
ment of Seine-Inferieure, France. The cheese derives its name from the fact that it
is ripened on as freshly cut hay as possible, which gives a characteristic aroma to the
choeso. The cheese in some respects resembles a poor grade of Livarot. It is about
10 inches in diameter and 2 to 3 inches thick.
VARIETIES OF CHEESE. 27
The milk is set with rennet at a temperature of 80 to 85 F. In about one hour the
curd is cut and the whey removed; the curd is then pressed to remove as much of the
whey as possible, after which it is pressed by hand into molds. After draining for
about two days it is put into the drying room, where it remains for about three weeks,
when it is taken to the curing cellar and buried in hay. After remaining here for six
weeks to three months it is ready for sale. The consumption of this variety is largely
restricted to the region where it is made.
HOHENHEIM.
This is a soft cheese made in Hohenheim from partly skimmed milk. It is cylin-
drical in shape, 4 to 6 inches in diameter, and weighs about one-half pound.
The skimmed evening's milk is added to the morning's milk and heated in a copper
kettle to 110 F. Some saffron is used for color and rennet is added. In one to one and
one-half hours the curd is broken up and the whey dipped off. Caraway seed is
stirred in, by which process the curd is reduced to smaller particles. It is then dipped
into tin hoops having holes to allow easy draining. The curd remains in these hoops
for twelve hours and an additional twelve hours on a dry ing board. It is then sprinkled
with salt and when this is dissolved it is again salted and placed in the ripening cellar.
Ripening requires three months.
HOLSTEIN HEALTH.
This is a cooked cheese made from sour skimmed milk, the local name being Hol-
steiuer Gesundheits Ka'se. The milk is heated lightly and the curd is strongly
pressed; it is then well mixed and put in a tin kettle. A little cream and salt are
added and the whole is stirred while it is being heated to the melting temperature
over a fire. It is then put into a hoop or mold which holds about one-half pound and
is allowed to cool.
HOLSTEIN SKIM-MILK.
As the name indicates, this is a skim-milk cheese made in the Province of Holstein,
where it is known as Holsteiner Magerkiise. Usually in the manufacture of this?
cheese 6 percent of buttermilk is added to separator skim milk. A part is heated l<>
1(50 F. and the remainder is mixed with the pasteurized portion. The milk is col-
ored with saffron, and rennet powder is used for coagulating the casein, which requires
about 35 minutes. The curd is then broken up and allowed to remain in the whey
for thirty minutes without stirring. A cloth is then used for lifting the curd from the
whey, and 1 per cent of salt is mixed in. The curd is pressed for one-half hour, when
it is turned and pressure again applied. The pressure is gradually increased from 5
pounds to 9 pounds for each pound of cheese. The cheese is transferred to the curing
cellar, which has a temperature of 60. It is here turned daily until ripened, which
requires four months. Each cheese weighs from 12 to 14 pounds.
HOP.
Hop or Hopfen cheese is a German product. The ground curd is salted and allowed
to ripen for three or four days, when it is mixed with fresii curd and molded into small
cheeses measuring about 2J inches in diameter and 1 inch in thickness. These are
placed in a well-ventilated room and allowed to become quite dry. when they are
packed in hops.
HVID GJEDEOST.
This is a goat's-milk cheese made in Norway. The milk is set at 70 F. or higher.
The curd is broken up and is cooked in the usual manlier It is then pressed in forms
9 to -JO inches long, (> inches broad, and 4 inches high. The cheese is made only for
local consumption.
28 VARIETIES OF CHEESE.
ILHA.
Ilha is a Portuguese word meaning island, and is applied to the cow's-milk cheeses
made in the Azore Islands and imported quite extensively into Portugal. They are
moderately firm cheeses measuring 10 to 12 inches in diameter and about 4 inches in
thickness.
INCANESTRATO.
This name is applied to cheese made in Sicily. The mixture of evening's and
morning's milk is curdled with rennet in about three-fourths of an hour. The curd
is then stirred thoroughly and 2 per cent of water is added. After standing for five
minutes the curd is separated from the whey, pressed by hand, and sometimes allowed
to ferment for two to three days, when it is cooked in whey and then pressed and
salted. Various spices are added. A kind known as Majocchino and made in the
region of Messina, out of cow's, goat's, and sheep's milk, contains olive oil.
ISIGNY.
This is an American cheese originating about thirty years ago in attempts to make
Camembert cheese in this country. The proper ripening for Camembert cheese was
not secured and hence a distinct name was given to the product. The cheese is
slightly larger than Camembert but of the same shape. The ripened product bears a
close resemblance to Limburg. The process of manufacture is similar to that of
Camembert. During ripening, however, the cheese is washed and rubbed occasion-
ally to check the growth of molds on the surface.
JOCHBERG.
This cheese is made from a mixture of cow's and goat's milk in the Tyrol. The
cheese weighs 45 pounds and is 20 inches in diameter and 4 inches high.
JOSEPHINE.
>
This is a soft cured rennet cheese made from whole cow's milk in Silesia. It is put
up in small cylindrical packages.
KAJMAK.
The Turkish word Kajmak signifies cream and is used to designate a product made
in Servia and sometimes known as Servian butter. This product is, however, analo-
gous to a cream cheese. The milk is boiled and put into large shallow vessels usually
made of wood, and allowed to stand for twelve hours, when the cream is removed and
usually salted. The flavor varies greatly with the age of the sample and is said to be
between that of a goat's-milk cheese and Roquefort.
KASCAVAL.
This is a loaf-shaped rennet cheese weighing from 4 to 6 pounds, made from sheep's
milk in Bulgaria, Rournania, and Transylvania. Goat's milk is sometimes added.
Considerable quantities of the cheese are exported.
KATSCHKAWALJ.
This is a sheep's-milk cheese made in Servia. The milk is curdled with rennet
and the curd is drained and inclosed in tin cans which are put into boiling water. The
curd is subsequently worked by hand and molded into various shapes. A cheese
weighs ordinarily about 6 pounds.
KJARSGAARD.
This is a hard rennet cheese made in Denmark from skimmed cow's milk.
VARIETIES OF CHEESE. 29
KLOSTER.
This is a soft ripened rennet cheese made from unskimmed cow's milk. It has a
somewhat unusual shape, 1 by 1 by 4 inches, and weighs less than one-fourth pound.
KOLOS-MONOSTOR.
This is a sheep 's-milk rennet cheese made in the agricultural school in Transyl-
vania. The cheese is rectangular in shape, 8 by 5 by 3 inches, and weighs 4 pounds.
KOPPEN.
Koppenkase is a goafs-milk cheese made in Germany. The milk is set at 80 to
85 F.', and after the whey has been dipped off the curd is put into a cup-shaped ves-
sel which gives form to the cheese and also the name. The cheese is placed in a warm
room and sprinkled with salt. It is allowed to dry for from two to three days and is
then placed in the ripening room. The ripened cheese weighs from 3 to 4 ounces. It
has a sharp, pungent, slightly smoky flavor.
KOSHER.
This cheese under various names is made in several countries. It is a cow's-milk
rennet cheese made for the Jewish trade. The process of manufacture resembles that
of Limburg. The cheese, however, is eaten fresh.
KOSHER GOUDA.
This is a cheese made especially for the Jewish trade. It is identical with a Gouda
cheese in every way except in size and in having no bladder covering. It weighs
from 4 to 6 pounds and is 8$ inches in diameter and 3 inches thick. It bears a stamp
which identifies it to the Jewish consumer. Small quantities are imported into this
country.
KRUTT.
Krutt, or Kirgischerkiise, is made by the nomadic tribes of the middle Asiatic
Steppes from sour skim milk of the cow, goat, sheep, or camel. When the milk
coagulates salt is added and the curd is hung up in a sack to drain, after which it is
subjected to moderate pressure. The curd is then made up into small balls which
are placed in the sun to dry.
KUHBACH.
This is a soft ripened rennet cheese made from whole or partly skimmed cow's
milk. It is a German product, made in upper Bavaria. It is cylindrical in shape,
weighs 2 pounds, and is 6 inches in diameter and 3 inches high.
LAGUIOLE.
This is a hard rennet cheese varying but little if any from Cantal and resembling
Roquefort. It derives its name from the village of Laguiole in tin- Department of
Aveyron, France. The cheese is made extensively in the mountains of A librae, where
it is said to have been made at the time of the Roman occupation. The milk, either
whole or partly skimmed, is set with rennet, the time allowed being about thirty min-
utes. The curd is allowed to ferment for about twenty-four hours and is then put into
hoops and pressed. At least one month is required for ripening. Laguiole or (iiiiole
cheese is considered superior to Cantal, although the two varieties are made in essen-
tially the same way.
LANCASHIRE.
This is an Knglish cheese named from the county in which it is made. The even-
ing's milk is partly skimmed and is heated so that when the morning's milk is added
80 VARIETIES OF CHEESE.
the temperature of the whole is brought to 80 F., or slightly higher. Enough rennet
is added to coagulate the milk in one hour. The curd is broken up, stirred for a short
time, and pressed on the bottom of the vat by means of a heavy sieve. The whey is
soon drained off and the curd is ground in a curd mill into particles the size of kernels
of corn and then put into the press. Salting is done in brine in which the cheese is
placed for four to six days. From the brine tank the cheese is transferred to the curing
room.
LANGRES.
This is a soft rennet cheese made in the northeastern part of France. It derives its
name from the village of Langres in the Department of Haute-Marne, where it is said
to have been made since the time of the Merovingian kings. The perfectly fresh milk
is set with rennet at a temperature of about 90 to 95 F. After standing for several
hours it is put into cylindrical forms. The cheeses ripen for about two to three months.
A ripened cheese weighs from 1$ to 2 pounds and is about 5 inches in diameter and 8
inches high. The cheese is consumed for the most part in the region where made.
LAPLAND.
The Laplanders make a variety of cheese from the milk of the reindeer. It resem-
bles very much the harder varieties of the Emmental group. The cheese has a very
unusual shape. It is round and flat and is so formed that a cross section would resem-
ble a dumbbell with angular instead of round ends.
LATTICINI.
This is applied to cheeses made from the milk of buffaloes, particularly in the region
of Naples, but also in other parts of Italy.
LEATHER.
Leather, Leder, or Holstein dairy cheese is made in Schleswig-Holstein, from
skimmed cow's milk with an addition of from 5 to 10 per cent of buttermilk.
The milk is set at from 95 to 100 F. and requires twenty-five to thirty-five minutes
for coagulation. It is then broken up with a harp or a stirring stick, and is stirred with
a Danish stirrer. When the particles are reduced to the size of peas the curd is piled
up on one side of the vat or kettle and allowed to stand for ten minutes. The whey is
then dipped off. The curd is cut with a knife into pieces the size of the hand, put in
a wooden or tin bowl, and pressed for one-half hour, when it is cut into pieces and
run through a cheese mill. It is then salted, put in a cloth, and again put in the press,
where the pressure is gradually increased. The cheese is turned occasionally and a
fresh dry cloth supplied. After twelve hours of pressing the cheese is put into the
salt bath, where it is kept forty to forty-eight hours. It is then transferred to the
ripening cellar, where it is wiped with a dry cloth every day for about a week and
thereafter twice a week, the ripening requiring about four months. The cured cheese
has small eyes; it is made cylindrical, and is 4 to 6 inches in height and 10 to 12 inches
in diameter. It weighs 15 to 25 pounds.
LEICESTER.
This is a hard rennet cheese made from whole cow's milk. It is named from a
county in England where it is made. It resembles the better known Cheshire and
Cheddar in every way.
Evening's and morning's milk are mixed and set at a temperature of from 76 to
84 F. The curd is allowed to set very firm, which requires ninety minutes. It is
cut very carefully and allowed to settle twenty minutes, when the whey is drawn off.
The curd ia then gathered in a cloth, pressed, and broken up several times until a
VARIETIES OF CHEESE. 31
certain degree of dryness has been attained, and then salted lightly and put to press.
Pressure is continued for five days, the cheese being removed and salted on the out-
side each day.
LEYDEN.
This is a hard rennet cheese made in Holland, where it is known also as Bergues,
Delft, Komynde, Koejekaars, and Hobbe. The milk, which is either partly or
entirely skimmed, is set with rennet at- 72 to 75 F. It is allowed to stand for one
hour, when the curd is cut and then stirred while being warmed up to 97. The heat-
ing is done by pouring hot whey over the curd. The curd is then dipped out with a
cloth and kneaded by hand. Caraway seed is added to a portion of the curd which,
in filling the hoops, constitutes the middle of three layers. The cheese is then put in
press. It is turned after three hours and a fresh cloth applied. The- pressing con-
tinues for twenty-four hours. Salting is done on the surface daily. If the rind be-
comes hard it is washed in whey or water, and occasionally milk is smeared on the
surface. The surface is colored with litmus in alkaline water. A ripened cheese
weighs about 25 pounds and is 12 inches in diameter and 3i to 5 inches in thickness.
As seen on the American market it has a very dark-brown surface.
LIMBURG.
This is a soft rennet cheese made from cow's milk which may contain all of the fat
or be partly or entirely skimmed. The best Limburg is undoubtedly made from
whole milk. This cheese has a very strong and characteristic odor and taste. The
cheese is about 6 by 6 by 3 inches and weighs about 2 pounds.
The most common synonyms of Limburg are Backstein and Herve. There are,
however, many local names for this kind of cheese, such as Algau, Lanark, Marianhof,
Morin, St. Michels, Schiitzen, Tanzenberg, Carinthian, Grottenhof, Emmersdorf,
Briol, and Lindenhof.
Limburg cheese originated in the province of Liittich, Belgium, in the neighbor-
hood of Herve, and was marketed in Limburg, Belgium. Its manufacture has spread
to Germany and Austria, where it is very popular, and to the United States, where
large quantities are made, mostly in New York and Wisconsin.
Sweet milk is set without any coloring matter at a temperature of from 91 to 96
F. with sufficient rennet to coagulate the milk in about forty minutes. In foreign
countries a kettle is used but in the United States an ordinary rectangular cheese vat
is found to be more satisfactory. The curd is cut or broken into pieces about one-
third-inch cube and is stirred for a short time without additional heating. It is then
dipped into rectangular forms, 28 inches long, 5 inches broad, and about 8 inches
deep. These forms are kept on a draining board where the whey drains out freely.
When the cheese has been in the forms with frequent turnings for a sufficient length
of time to retain its shape it is removed to the salting table, where the surface is rubbed
with salt daily. When the surface of the cheese commences to get slippery, the
cheese is put in a ripening cellar having a temperature of about (>0. While in the
cellar the surface of each cheese is rubbed thoroughly at frequent intervals. Ripen-
ing requires one to two months. When ripe the cheese is wrapped in paper, and then
in tin foil, and put in boxes each containing about 50 cheeses.
No Limburg is imported into this country at the present time, contrary to the
popular belief. The type of cheese is made so cheaply and of such good quality in
this country that the foreign make has been crowded out of tin- market.
LIPTAU.
This cheese is made in the ProvinceH of Liptau, Sarox, and Arva, in Austria, from
sheep's milk. Condiments, especially red pepper, are usually added. It is rather
greasy and has a sharp taste. The details of manufacture are the same as for Brinsen
cheese.
32 VARIETIES OF CHEESE.
LIVAROT.
This is a soft rennet cheese made from cow's milk more or less skimmed. It derives
its name from the village of Livarot in the Department of Calvados, France, where the
industry is centralized. This cheese has the advantage over Camembert made in the
same region in that it may be manufactured and consumed during the warm months.
The milk is set with rennet at a temperature of 95 to 104 F. After one and one-half
to two hours the curd is cut and placed on a rush mat or a cloth and allowed to drain
for about fifteen minutes, during which time it is crumbled as finely as possible. It is
then put into tin hoops or forms 6 inches in diamete* and the same in height. The
cheeses are turned very frequently until they become firm, when they are salted and
left on the draining board for four or five days. At this stage they are sometimes sold
as white cheese, but more often they are transferred to a well-ventilated room for
fifteen to twenty days and then to the curing cellar, which is kept very tightly closed.
By thus retaining the ammonia and other products the cheese acquires a strong,
piquant taste. During ripening the cheeses are turned two or three times a week
and occasionally wiped with a cloth moistened with salt water. After ripening for
ten to twelve days they are wrapped with the leaves of Typha lati/olia, commonly
called laiche. In three to five months they are colored with annatto and marketed.
LORRAINE.
This is a small sour-milk hand cheese made in Lorraine, Germany, and regarded
as a delicacy in that country. It is seasoned with pepper, salt, and pistachio nuts,
and is eaten in a comparatively fresh state. The cheeses are made in sizes of about 2
ounces and sell for a very high price at the rate of about 50 cents a pound.
LUNEBERG.
This cheese is made in the small valleys of the Voralberg Mountains in the western
part of Austria. The art of cheese making in this locality was imported from Switzer-
land, and the copper kettle and characteristic presses are used. Saffron is used for
coloring, and the milk is warmed in the copper kettle to 87 to 90 F., at which tem-
perature the rennet is added, enough being used to coagulate the milk in twenty to
thirty minutes. The curd is cut into pieces the size of hazelnuts and is cooked with
stirring to a temperature of 122. The curd is dipped into cloths which are put into
wooden forms and light pressure is applied. The curd remains in the press for twenty-
four houra; during which time it is turned occasionally and a dry cloth supplied. The
cheese is then taken to the cellar and is salted on the surface. In the cellar it is rubbed
and washed occasionally. When ripe it is said to be about midway in type between
Emmental and Limburg.
MACONNAIS.
This is a French goafs-milk cheese, 2 inches square by 1^ inches thick.
MACQUELINE.
This is a soft rennet cheese of the Camembert type, 4 inches in diameter and 1J
inches thick, made from whole or partly skimmed milk-in the region of Senlis, in the
Department of Oise, France. The milk is set with rennet at a temperature of about
80 F. and allowed to stand for five hours, when the curd is put into hoops. After
twenty-four hours the hoops are removed and the cheese is salted and taken to the
curing room, where it remains for twenty days or more. A cheese weighs about one-
fourth of a pound and requires about 2 liters of milk in its manufacture. The cheese
sells at a lower price than Camembert, made in the same region.
VARIETIES OF CHEESE. 33
MAIKASE.
This is a cheese resembling Gouda. It is made in Holland in the early summer, is
softer than the regular Gouda, and hence can be marketed at an earlier period.
MAINZ HAND.
This is a typical hand cheese sometimes called Pimp. The milk is treated in the
usual way, and the curd after cooling is thoroughly kneaded by hand, the thoroughness
of this manipulation influencing the quality of the cheese. The curd is then pressed
by hand into flat cakes and allowed to dry for a week. They are then packed in a jar
or keg and placed in a cellar for ripening. This requires from six to eight weeks.
MALAKOFF.
This is another form of Neuf chatel cheese about 2 inches in diameter and one-half
of an inch in thickness. It may be consumed either while fresh or after ripening.
MANUR.
This cheese is made in Servia from cither sheep's or cow's milk. The milk is first
heated to the boiling temperature and then cooled until the fingers can be held in it.
A mixture of buttermilk and fresh whey with rennet is added. The curd is lifted
from the whey in a cloth and allowed to drain, when it is kneaded like bread, lightly
salted, and dried.
MAQUEE.
This is a soft rennet brick-shaped cheese made from cow's milk in Belgium. It
is known where made as Fromage Mou.
MARKISCH HAND.
This cheese is similar to a hand cheese. The milk is treated in the same way as
in hand cheese up to the salting. The curd is then put in a linen sack and heavy
pressure is applied. The mass is then cut into oblong pieces and allowed to dry and
cure as regular hand cheese.
MAROILLES.
This is a soft rennet cheese of the Pont 1'Evdque type made from whole or partly
skimmed cow's milk in the Departments of Aisne and Nord, France. There are
several kinds varying in size, shape, and details of manufacture, of which the Tuile
do Flandre and Larron are best known. The cheese as made at Maroilles is about 6
inches square and 2 inches thick; that made at Saint Aubin 5 inches square and 3
inches thick. The Larron is about 1\ inches square and \\ inches thick, and weighs
about 6 ounces. The Tuile de Flandre is about twice as large. The Dauphin is
semilunar in shape and contains herbs. A pear-shaped form designated Roulette
may be made in part from buttermilk.
The best cheese is made from fresh whole milk, although the most of it is made
from milk partly or entirely skimmed. The temperature of sotting with rennet is
a I >out 75 F. and the time allowed from one to four hours. The curd is drained for
one to two hours in a box having a perforated bottom, and is (hen put into square
forms or hoops 5 to (i indies on a side and 3 to 4 inches high. The cheese is turned
frequently until firm and then salted on all six faces and taken to the curing cellar
where it in washed frequently with salt water to prevent the growth of molds. Ripen-
ing requires three to five months. Detective cheeses are said to be common.
3<X (22 Hull. 1 ( >r> OS r>
34 VARIETIES OF CHEESE.
MASCARPONE.
This is an Italian cream cheese about 2 inches in diameter and 2J inches in height.
The cream is heated to about 194 F. and dilute acetic or tartaric acid is added. The
mixture is stirred and drained through cloth and then put into molds. It is eaten in
a fresh condition.
MECKLENBURG SKIM.
This is a rennet cheese made from skim milk and named from the province in
which it is made. The milk is placed in a copper kettle and warmed with steam.
Saffron is added for coloring and sufficient rennet is used to coagulate the milk in 30
minutes. The curd is broken up into particles the size of peas. The temperature is
raised to 92 F. in 12 minutes. The curd is then removed from the kettle by means
of a cloth and put into a hoop and pressure applied. This is increased gradually
until it reaches fifteen times the weight of the cheese in twenty-four hours. The
cheese is then placed in a drying room held at 70 until a rind is formed. As .much
salt is then sprinkled on the surface as can be absorbed. In the meanwhile the cheese
is taken from the drying room and placed in the regular curing room, which has a
temperature of 60 and a relative humidity of 85 to 95 per cent.
MIGNOT.
This is a soft rennet cheese either cylindrical or cubical in form. It has been
made in the Department of Calvados, France, for over one hundred years and resembles
Pont 1'Eveque and Livarot. There are two types of this cheese, designated white
and pass; the first, a fresh cheese, is made during the period from April to September,
and the second, a ripened cheese, is made during the remainder of the year.
MONTASIO.
This cheese originated in the part of Carinthia, in Austria, called Friaul, where the
annual product is now valued at $600,000. At the present time it is made not only
in Carinthia, but in the neighboring provinces and in Italy.
The milk, either whole or partly skimmed, and consisting usually of a mixture of
cow's and goat's milk, is heated in a kettle to 95 F. and sufficient rennet is added to
coagulate it in thirty to forty minutes. It is then cut very carefully to the size of peas
and heated gradually to a temperature of 120. When the desired temperature is
reached, which is usually in about one-half hour, heating is stopped and the stirring
continued for thirty to forty minutes. Some of the whey is dipped from the kettle
and the curd is removed by means of a cloth. The cheese is pressed for twenty-four
hours, during which time it is turned frequently. The salting requires usually about
one month, the total amount applied varying from 2$ to 3 per cent of the weight of the
pressed cheese. After salting, the cheese is taken to a well-ventilated room and
allowed to dry. In this room the cheese is turned frequently and rubbed in order to
free it from molds. When dry it is scraped carefully and taken to the curing cellar.
The cheese is here rubbed frequently with a coarse cloth, and when the rind has
become firm and does not show the presence of mold, olive oil is usually applied.
Sometimes the rind is colored black by means of soot.
The fresh cheese is almost white. The old cheese becomes yellow, granular, and
has a sharp taste and characteristic odor. It is usually eaten when three to twelve
months of age, but may be kept much longer and then grated.
MONTAVONER.
This is a sour-milk cheese made in Austria. During the process of manufacture
dried herbs (Achillea moschata and A. atrata) are added.
VAKIETIES OF CHEESE. 35
MONT CENIS.
This is a hard rennet cheese resembling the imitation Roquefort varieties like Gex
and Septmoncel and made in the region of Mont Cenis, in the southeastern part of
France. The milk used is usually a mixture of cow's, sheep's, and goat's. The
evening's milk is usually skimmed and added to that of the morning. Primitive
methods of cheese making are employed. The milk is set with rennet at a tempera-
ture of about 85 F. The curd is then cut and allowed to drain for twenty-four hours,
when fresh curd is thoroughly mixed with it. The mixture is then put into molds and
moderate pressure applied. After turning frequently for several days and salting it
is transferred to the curing cellar, where it is turned frequently, washed with salt
water to check the growth of molds on the surface, and allowed to ripen for three to
four months. The ripening is due mainly to a penicillium which is sometimes incor-
porated in the curd by means of moldy bread. A ripened cheese is about 18 inches in
diameter, 6 to 8 inches in height, and weighs about 25 pounds.
MONT D'OR.
This is a soft rennet cheese of the Pont 1'Eveque type formerly made from goat's
milk but now made almost exclusively from cow's milk. Sometimes a small amount
of goat's milk is added to the cow's milk.
It derives its name from Mont d' Or, near Lyons, in the Departmentof Rhone, France,
where it is said to have been made for over three centuries. At the present time it is
made not only in Rhone and neighboring Departments but in the other parts of France,
especially Eure and Oise.
Whole or partly skimmed milk is set with rennet at a temperature of 90 to 100 F.
The curd, in from one-half hour to two hours after the addition of the rennet to the
milk and with or without cutting, is put into circular forms or hoops about 4^ inches
in diameter and 3 inches high. These rest upon a draining board covered with straw.
After about one hour the cheese is turned, and frequently thereafter until firm. A
disk with a light weight is sometimes placed upon each cheese in order to hasten the
removal of the whey. The cheese is salted on the surface. Much of it is sold in a
fresh condition. It is also ripened for about one week in summer and two to three
weeks in winter, during which time it is turned frequently and washed with salt water
to prevent the growth of molds.
MONTHLERY.
This is a soft rennet cheese made from cow's milk in Seine-et-Oise, France. A
large cheese is about 2 inches thick and 14 inches in diameter and weighs about 5J
pounds. There is also a smaller sized cheese which weighs about 3 pounds. Either
whole milk or partly skimmed milk is used. Rennet is added to the milk at ordinary
temperatures, and the curd when sufficiently firm is broken up, put into molds, and
subjected to pressure. After salting the cheese is cured for eight to fifteen days in a
so-called drying room and then ripened in a cellar at a temperature ot about 55 F.
During ripening the cheese becomes covered at first with a wliitish mold and later
with a blue mold in which red spots appear. It is ready for sale at the end of al>out
one month.
MOZARINELLI.
This is a soft rennet cheese made from cow's milk in Italy.
MONSTER.
Miinster is a rennet cheese made from unskimmed cow's milk in the western part of
Germany, near the Vosges Mountains, and named from the city of Miinster. near which
it is made. Similar cheese made in the neighboring portion of IV.mce is called G6-
rorne, and Miinster cheese made near Colinar and Strassburg is sometimes given the
names of these two cities.
36 VARIETIES OF CHEESE.
The milk is set at about 90 F. with sufficient rennet to coagulate it in thirty minutes.
The curd is then broken up and allowed to stand for thirty to forty-five minutes with-
out stirring, when it is dipped with a sieve which holds back the small particles of
curd and gives a slight pressure to the curd. After removing the whey the curd is
scooped into forms or hoops and caraway or anise seed is usually added. The hoops
are made in two parts, the lower of which is 4 inches high and 7 inches in diameter
with holes in the bottom for draining, and the upper of which is of the same dimen-
sions. The whole resembles an ordinary cheese hoop with bandages. The hoop is
lined with cheese cloth. After the curd has been in the hoop for twelve hours the
upper part of the hoop can be removed. The cheese is turned and the cloth removed.
The cheese is now put in the upper portion of the hoop and turned frequently for four
to six days. The temperature is held in the meanwhile at 68. After salt has been
rubbed .on the surface daily for three days the cheese is taken to the cellar, which has
a temperature of 51 to 55. where it is allowed to ripen for two to three months. The
cheese sells for about 15 cents a pound when ripe.
MYSOST.
Mysost is made from whey and is a product of Norway, Sweden, and Denmark, and
to a very limited extent of the United States. It has a light-brown color, a buttery
consistency, and a mild, sweetish taste.
The method of manufacture is as follows: As soon as the curd of the regular cheese is
removed from the whey, the whey is strained and is put in a kettle or large pan over
the fire and the albuminous material which rises to the surface is skimmed off. The
whey is evaporated as rapidly as possible with constant and thorough stirring. When
it has reached about one-fourth its original volume the albumin previously skimmed
off is returned and stirred thoroughly to break up all possible lumps. When the whey
has attained the consistency of thickened milk it is poured quickly into a wooden
trough and stirred with a paddle until cool to prevent the formation of sugar crystals.
This can then be molded into the desired form. In this country it is usually made
into cylindrical shapes and wrapped in tin foil.
NIEHEIM.
This is a sour-milk cheese made in Westphalia and named from a city in that prov-
ince. The sour milk is heated to a temperature of 100 to 120 F. The curd is collected
in a cloth and allowed to stand for twenty-four hours, when it is worked until in a
fine condition. The curd is made up into cakes which are put into a cellar and turned
frequently for five to eight days. It is then broken up, and salt and caraway seed,
and sometimes beer or milk, are added. The cheese is covered lightly with straw and
finally packed in casks with hops and allowed to ripen.
NESSEL.
This is a soft-cured rennet cheese made from unskimmed cow's milk. It is an Eng-
lish product and is made round and very thin.
NEUFCHATEL.
This is' a soft rennet cheese made extensively in the Department of Seine-Infrieure,
France, from cow's milk either whole or skimmed. Bondon, Malakoff, Petit Carr6,
and Petit Suisse are essentially the same as Neufchatel, but have slightly different
shapes.
The milk, preferably fresh, is set at 85 F. with only so much rennet as is necessary
to secure the desired coagulation in twenty-four hours in summer and from thirty-six
to forty-eight hours in winter. The curd is then inclosed in cheese cloth and drained
for twelve hours, after which it is subjected to pressure for another period of twelve
VARIETIES OF CHEESE. 37
hours. It is then thoroughly kneaded by hand, or in the larger factories by means of a
curd mill, and pressed into tin cylinders about 2 inches in diameter and 3 inches high.
The cheeses are removed soon from the molds, salted, and replaced. After draining
for twenty-four hours they are transferred to the so-called drying room, where they
become covered with white and later with blue molds. They are then taken to the
curing cellar, where the ripening process is continued for three to four weeks. The
appearance of red spots on the surface is taken as an indication that the ripening has
progressed far enough. The cheeses are then wrapped in tin foil and marketed.
NEW MILK.
This cheese is made in Holland. The process of manufacture resembles that of
Gouda cheese. It is made only in limited quantities at the beginning of the summer
season and is eaten fresh.
NOSTRALE.
This name is applied locally to two kinds of rennet cheese made from cow's milk in
the mountainous regions of northwestern Italy. The hard cheese, designated For-
maggio Duro, is made during the spring while the herds are still in the valleys, and the
soft cheese, Formaggio Tenero, during the summer when they are pastured in the
mountains. The cheese is said to be a very old variety and the methods of manufac-
ture to have remained primitive. A cheese designated Raschera made in the region
of Mondovi is probably the same as Nostrale.
OLIVET.
This is a soft rennet cheese made from cow's milk. The manufacture of this variety
originated south of Orleans, in the Department of Loiret, France. The industry is
now carried on north of Orleans near Olivet, to which place the cheese doubtless owes
its name. There are three forms of this cheese, designated white or summer cheese,
blue or the ordinary half-ripened form, and ripened. In general the process of manu-
facture resembles that of Camernbert. The ordinary form is made from either whole
milk or partly skimmed milk. About two hours after the addition of rennet the curd
is placed in a receptacle having holes in the bottom and sides and allowed to drain for
twenty-four hours, when it is put into forms about 6 inches in diameter. The cheese
is turned and salted the next day and about one day later is taken to the first curing
room, where it is placed on shelves covered with straw. This room is kept at a tem-
perature of alxiut 65 F. Here the cheese becomes red in a few days and later blue.
The blue color is a sign of maturity, and its appearance requires from ten to fifteen
days in summer and one month in winter. The cheese is then ready for marketing.
When properly cared for it may remain in good condition for several months. The
form designated ripened is made in the same way until the blue color appears, when
the cheese is put into the curing cellar where ripening is carried to a much further
extent. Ordinarily this requires from fifteen to thirty days, but the cheese is here
sometimes covered with ashes, which are believed to hasten the ripening process.
The form designated white or summer cheese is made from whole milk to which cream
in sometimes added. The curd is obtained in the ordinary manner and pressed into
molds in which it is sold as fresh cheese, summer cheese, white cheese, or cream cheese.
OLMOTZER QUARGEL.
This is a hand cheese made extensively in the western part of Austria. It is li
inches in diameter and one-third of an inch thick and contains caraway seed. It
is made with 5 per cent of salt and after drying is put in salt whey for a time. It is
then packed in keg and ripened for eight to (en weeks. In all other respects the
manufacture Ls identical with that of hand cheese.
38 VARIETIES OF CHEESE.
PAGLIA.
This is a more or less successful imitation of Gorgonzola qheeee, made in the Canton
of Ticino, Switzerland. A cheese is 8 inches in diameter and 2 inches in thickness.
The milk is set at a temperature of 100 F. , the time allowed being about fifteen minutes.
The curd is broken up, stirred, and put into hoops. When sufficiently drained the
cheese is taken to a cool cellar and placed on straw, where fermentation is usually
very rapid and marked. The process is delayed to some extent by excessive salting,
which is continued for about one month. The cheese is very soft in consistency and
has a pleasant aromatic flavor.
PAGO.
This is a rennet cheese made from sheep's milk in the Island of Pago, in the Province
of Dalmatia, Austria. It is put up in sizes weighing from one-half to 8 pounds.
PARMESAN.
This name is in common use outside of Italy for the cheese made and known in
that country for centuries as Grana, the term grana or granona referring to the granular
appearance of the cheese when broken, as is necessary on account of the hardness of
the cheese, which makes cutting practically impossible. There are two quite distinct
kinds of this cheese, one made in Lombardy and the other in Emilia, the centers of
production being separated by the River Po. Parma, situated in Emilia, has long
been an important commercial center for both kinds,- and to this fact the name Par-
mesan is due. The use of the term Parmesan, however, is sometimes restricted to
the cheese made in Lombardy, the term Reggian being used to designate that made
in Emilia. Italian writers refer usually to the Lombardy cheese as Cacio or Formaggib
Grana Lodigiano, Lodi being an important center of trade, and to the Emilian cheese
as Grana Parmigiano or Reggiano. The Lodi cheese is larger and made from a poorer
quality of milk than the Reggian. The latter is colored and brings a much higher
price. The following description of the process of manufacture applies equally well
to both kinds. .
The milk which has been skimmed to a greater or less extent is heated in copper
kettles to a temperature varying according to the acidity of the milk from 90 to 100 F.
The kettle is then removed from the fire, rennet added, and the kettle covered and
allowed to stand for twenty minutes to one hour, when the curd is cut very fine and
cooked, with stirring, to 115 to 125 for fifteen to forty-five minutes. The curd is
removed from the kettle by means of a cloth and after draining for a short time is put
into hoops. These are about 10 inches high and 18 inches or more in diameter and
are lined with coarse cloth before filling. Pressure is then applied for twenty-four
hours, the cheese being turned frequently and the cloths changed. The salting,
which is begun in one to three days after removing from the press, is continued for
a considerable length of time, often forty days. The cheeses are then transferred to
a cool, well-ventilated room, where they may be stored for years, the surface being
rubbed with oil from time to time. The exterior of the cheese is dark green or black,
due to coloring matter rubbed on the surface. A greenish color in the interior has
been attributed to the contamination with copper from the vessels in which the milk
is allowed to stand before skimming.
The Lombardy cheese made from April to September is known locally as Sorte
Maggenga and that from October to March as Sorte Vermenga. The Reggian cheese
is made only in summer.
Parmesan cheese when well made may be broken and grated easily and may be
kept for an indefinite number of years. It is grated and used largely for soups and
with macaroni. A considerable quantity of this cheese is imported into this country
and sells for a very high price.
VARIETIES OF CHEESE. 39
PECORINO.
The Formaggio Pecorini are the sheep's-milk cheeses made in Italy and of which
there are numerous more or less clearly denned kinds. The most common cheese of
this sort is the one designated Cacio Pecorino Romano, or merely Romano. This
varies considerably in size and shape. The weight may range from 2 to 25 pounds.
A cheese of ordinary size is about 10 inches in diameter and 6 inches in thickness.
The interior is slightly greenish in color, somewhat granular, and devoid of eyes or
holes. In making Romano cheese the milk is heated to 100 F. and coagulated by
rennet in fifteen minutes. The curd is cut, cooked to 120. stirred, and put into
forms and allowed to drain. Salting is done both by immersion in brine and by
rubbing salt on the surface. As much as 7 to 8 per cent of salt is usually incorporated
in the course of one month. This process is sometimes facilitated by punching several
holes in the cheese. Ripening is usually done at a temperature of 60 to 70 and
requires eight months or longer.
The Pecorino Dolce is artificially colored with annatto and subjected to considerable
pressure in the process of manufacture.
Pecorino Tuscano is a smaller cheese tnan the Romano, measuring usually 6 inches
in diameter and 2 to 4 inches in thickness and weighing 2 to 5 pounds.
Among the sheep's-milk cheeses bearing local names are the following: Ancona,
Cotrone. Iglesias, Leonessa, Puglia, and Viterbo. In the manufacture of Viterbo
cheese the milk is curdled by means of a wild artichoke, Cynara scolymus.
PFISTER.
This cheese is classed in the Emmental group though its method of manufacture
differs materially. It is made from fresh skimmed cow's milk. It takes its name
from Pfister Huber, in Cham, Switzerland, who evidently was the first to manufac-
ture it.
The milk is set at 85 F. "with sufficient rennet to coagulate it in thirty minutes. The
curd is cut coarse and allowed to stand for fifteen minutes when the whey is dipped off.
The curd is again stirred for five minutes, care being taken that the temperature does
not fall below the setting point. The curd is again allowed to stand for five minutes
when it is taken from the kettle in a cloth and put in a hoop, where it is pressed for
twenty-four hours, being turned occasionally and dry cloths substituted. The cheese
is transferred" from the press to the salt bath where it remains for three days. It is
then taken to a moist room having a temperature of 85. Here it is placed on shelves
and turned and salted occasionally. The cheese is ready for market at about 6 weeks
of age. It is drum-shaped, like a characteristic Emmental. but not so large, weighing
about 50 pounds.
PHILADELPHIA CREAM.
This is an ordinary cream cheese put up by a firm in New York State. It is 3 by 2\
by 1{ inches in size and is wrapped in parchment paper and tin foil.
PINEAPPLE.
This cheese, which is said to have had its origin in I.itchfield County, Conn., about
1845, is so named from the fruit of that name which the cheese is made to resemble in
shape. It is a hard rennet cheese made from whole cow's milk. The cheese is quite
hard and is rather highly colored. The early process of manufacture is the same as
with Cheddar, except that it is cooked much harder. The curd is pressed in the
desired shape in various sixes up to t> pounds in weight. After pressing, the cheese
is dipped for a few minutes in water at 120 F. and is then put in A net for twenty-
four hours, which gives it the diamond-shaped corrugations on the surface. It requires
several months to ripen and during this time the surface is rublied with oil, which
makes it very smooth and hard.
40 VAKIETIES OF CHEESE.
PONT L'EVEQUE.
This is a soft rennet cheese made from cow's milk. Three grades are recognized,
depending upon the quality of the milk used. A Pont 1'Eveque cheese is about 4
inches square and 1J inches thick.
This cheese was made in the thirteenth century in the valley of Auge. from which
it derived its earlier name Augelot, and by corruption Angelot. The principal seat
of the industry at the present time is Pont 1'Eveque and vicinity, in the Department
of Calvados, France. The manufacture of this cheese is of considerable importance
in the region designated. The milk used may be either whole milk with or without
the addition of cream, a mixture of whole and skimmed milk, or milk entirely skimmed.
Coloring matter and warm or hot water are usually added to the milk before setting
with rennet, which is done at a temperature of about 95 F. After standing for fifteen
to thirty minutes the curd is cut, removed to a draining board for a few minutes, and
then put into square forms or hoops. The cheese is turned very frequently during
the first half hour and five or six times more during the remainder of the first day.
It is salted the second or third day and transferred to a well-ventilated room for several
days. When sufficiently dried it is taken to the curing cellar. During drying and
ripening the cheeses are turned every other day and while in the cellar are washed
frequently with salt water. Ripening requires usually from three to six weeks.
PORT DU SALUT.
This is a rennet cheese made from cow's milk. In many respects it is intermediate
between the soft and hard varieties. The rind is firm and resistant but the interior is
soft and homogeneous, though.it does not become semiliquid like the interior of Brie
cheese. This variety of cheese originated about 1865 in the Trappist Abbey, Port du
Salut, situated about 6 miles from Laval, in the Department of Mayenne, France.
While the process is to some extent kept a secret by the Trappists, very successful
imitations are made outside of the monasteries in this region.
The milk, either whole or partly skimmed and preferably slightly acid, is heated to
90 to 95 F. and sufficient rennet added in order to secure the desired firmness of the
curd in about thirty minutes. Coloring matter is usually added to the milk. The curd
is cut very fine and in a manner similar to that followed in making Emmental cheese.
This requires about twenty minutes. A part of the whey may then be removed. The
curd is then stirred and may be heated or cooked to a moderate degree. The final tem-
perature reached in cooking varies from 100 to 105, depending upon the acidity of the
milk. The time required in stirring and heating is about twenty minutes. The curd
is then allowed to settle and the whey removed. After being stirred vigorously for two
to four minutes, the curd is put into molds which are of two sizes, the smaller about
7 inches in diameter and the larger about 10 inches. A disk is placed on the cheese and
pressure applied by means of presses for ten to twelve hours, the cheese being turned
and the cloths frequently changed during this time. The next day the hoops are
removed and the cheese salted. After drying for about twenty-four hours, it is trans-
ferred to the ripening cellar where it remains from five to six weeks. In this place a
temperature of about 55 and a relative humidity of 85 to 90 is preferred. During
ripening the cheeses are turned very frequently and washed with salt water, the fre-
quency depending somewhat upon the rapidity with which molds develop. The
cheese is often sold before the ripening process is entirely complete.
POTATO.
This cheese is made in Thuringia in the central part of Germany. In the manufac-
ture of potato cheese, curd is made from sour cow's milk, or in some cases from renneted
milk. Sometimes sheep's or goat's milk is used. The potatoes are boiled and grated
or mashed. One part of the potatoes is thoroughly mixed or kneaded with two or three
VARIETIES OF CHEESE. 41
parts of the curd. In the better cheese three parts of potatoes is mixed with two parts
of curd. During the mixing, salt is added and sometimes caraway seed. The cheese is
allowed to stand for two to four days while a fermentation takes place. After this the
curd is again thoroughly kneaded and placed in forms for a day. It is then dried and
is sometimes covered with beer or cream. It is finally placed in tubs and allowed to
ripen for fourteen days.
POTTED.
This domestic cheese is usually prepared from well-ripened Cheddar cheese by grind-
ing the cheese very fine and incorporating with it butter, condiments, spirits, etc. It
is put up in small porcelain jars and is much in demand.
PRATTIGAU.
This is made from skimmed cow's milk and is so named from the valley of Switzer-
land in which it is made. Its manufacture is the same as that of Limburg. Cheeses
weigh from 20 to 25 pounds.
PRESTOST.
Prestost is a product of Sweden, where it is often called Saaland Pfarr. It is a rennet
cheese made from fresh cow's milk and resembles Gouda. It was known in the eight-
eenth century. The milk is set&t 90 F. and is allowed to become very firm, when it is
cut coarse with a wooden knife and poured into a sieve which allows the whey to drain
off. The curd is then put into a cloth and kneaded. Whisky is mixed with the curd,
which is then packed in a basket, and after some salt is sprinkled on the surface it is
put in the cellar. The cloth inclosing the cheese is changed daily for three days, after
which the cheese is washed with whisky. A cheese is cylindrical in shape and weighs
5 to 30 pounds.
PROVIDENCE.
This cheese is about 8 inches in diameter and 1 inches thick, and very closely resem-
bles Port du Salut. It is made in the monastery of Bricquebec in the Department of
Manche, France.
PROVOLE.
This is one of the most esteemed of the several kinds of hard rennet cheese made in
central and southern Italy from cow's milk, including also that of buffaloes. The
cheese is round or oval and weighs from 4 to 6 pounds. Smaller sizes weighing about
2 pounds are known as Provoloni. In many respects, including the cooking of the
curd with hot water and the smoking of the cheese, Provole and Provoloni resemble
Caciocavallo. Considerable amounts of this cheese are imported into the United States.
PULTOST.
Pultost, also called Knaost, is made usually from sour milk but it may be made with
rennet. It is a Norwegian product and is made in private dairies in tho mountains of
that country. The milk is placed in a kettle and if nut sour enough to coagulate on
wanning the acidity is increased by the addition of buttermilk. " When sufiirient acid
has developed the milk is warmed to 113 F. The curd is broken up with a scoop and
stirred to keep it from matting together while it is being heated to 110. It is then
dipped and ground up fine. Buttermilk is added and the whole is thoroughly kneaded
and put into troughs, where it is covered with a cloth. It is allowed to stand for throe
days with occasional stirring.
QUESO DE CINCHO.
This is a aour-milk cheese made in Veiie/.uela and known also as Queso do Palma
Motida. It is exported in tho form of halls s to 1(1 indies in diameter ami wrapped in
palm leaves.
42 ' VARIETIES OF CHEESE.
QUESO DE HOJA.
This isa Porto Rican cheese made from fresh cow's milk. The curd is cut into blocks
about G inches square and 2 inches thick. After part of the whey is drained off, which
may require several hours, the pieces of curd are immersed in water or whey having
a temperature of 150 F. This gives a tough layer to the block of curd, which is then
removed to a table and pressed or stretched by the use of a broad wooden spoon or
paddle. Salt is sprinkled on the surface and the piece of curd is folded and wrapped
in a cloth and squeezed to force out the moisture. The finished product is about 6
inches in diameter, 1 to 2 inches thick, and has slightly rounded top and bottom sur-
faces. When the cheese is cut it appears to be in layers like leaves upon one another,
hence the name, signifying leaf cheese.
QUESO DE MANO.
This is a sour-milk cheese resembling a. hand cheese, and is made in Venezuela.
It is 6 to 7 inches in diameter.
QUESO DE PRENSA.
This is a Porto Rican product, and is a hard rennet cheese made from unskimmed
cow's milk. The milk is allowed to stand six hours without cooling and rennet is then
added. The curd is broken by hand or with a stick, and after part of the whey is
separated the curd is transferred to a table and is broken into small pieces. It is then
put in wooden frames, and salt is added either as the curd goes into the frame or by
sprinkling on top. Light pressure is applied, either by hand or by means of a screw.
After leaving the press the cheese is placed on racks. It^nay be eaten fresh or allowed
to stand for two to three months. The cheeses are 11 inches long, 5J inches wide, and
3 inches thick, and weigh about 5 pounds. The name signifies pressed cheese.
QUESO DE PUNA.
This is a Porto Rican product, resembling very much the Cottage or Dutch cheese
of the United States. The milk is set with rennet and the curd is thoroughly mashed
or kneaded by hand, salt being added at the same time. The curd is put in a hoop 5
inches in diameter and 1 inches deep, where it remains without pressure for two or
three days, or until it will keep its form. The cheese is eaten fresh.
RABACAL.
This is a round, rather firm cheese made from the milk of sheep and goats in the
vicinity of Coimbra, Portugal. A cheese is 4 to 5 inches in diameter and 1 inch thick.
RADEN.
This is a hard rennet cheese, made from skim milk in Mecklenburg. The cheeses
are 16 inches in diameter and 4 inches thick, and weigh 32 pounds. The process of
manufacture does not .differ materially from that of Emmental.
RANGIPORT.
This cheese is in every way analogous to Port du Salut. It is about 6 inches in
diameter and 2$ inches thick and weighs about 2J pounds. It is made in the Depart-
ment of Seine-et-Oise, France.
RAYON.
This is a special type of Emmental cheese made largely in the Canton of Fribourg,
Switzerland, for exportation to Italy, though some is now manufactured in Italy.
It is made of partly skimmed milk, and the cooking is continued to a point that insures
a very dry hard cheese which develops no eyes. After curing it is shipped largely
VARIETIES OF CHEESE. 43
to Turin, where it is placed on edge on shelves in a dry, warm cave, and the fat leaks
out, leaving the cheese exceedingly dry and hard, when it is used for grating. After
the drying process the cheese is called Raper.
REBBIOLA.
Rebbiola, or Robiola, is a soft cheese made principally in the Alpine districts of
Italy. The process of manufacture is very simple. It is generally made from milk
skimmed after twelve hours, but whole milk is sometimes used . The cheese is circular
and weighs about 2 pounds. The ripening process is very rapid, requiring usually
twelve to fifteen days. The milk is set at a temperature of 90 F., the time allowed
being usually about one-half hour. The curd is cut fine and put into molds 8 inches
in diameter and 6 inches high, the bottom being perforated. Five hours later the
cheeses are removed from the molds and placed on a draining board covered with
straw. After two or three days they are salted and then ripened.
REBLOCHON.
This is a soft French cheese weighing 1 to 2 pounds. It is made from fresh whole
milk which is curdled with rennet at a temperature of 80 F. or above, the time
allowed being about thirty minutes. The curd is cut to the size of peas, cooked to
about 95, and after the removal of the whey is put into molds about- G inches in
diameter and 2 inches in height. A weight of about 5 pounds is placed upon each
cheese, which is turned frequently and salted after about twelve hours. In a moist
room having a temperature of about 60 the desired degree of ripening is secured in
four to five weeks. An imitation of this cheese, made in Savoy, France, is known as
Brizecon.
REINDEER MILK.'
In Norway and Sweden the milk of the reindeer is sometimes used for cheesemak-
ing. Rennet is added at 100 F., and the curd is cut and dipped into a large frame,
where it is pressed lightly. The mass of curd is then cut into pieces 5 by 1 by 2t
inches, which are salted on the surface and are allowed to ripen in a dry curing room.
RIESENGEBIRGE.
This is a soft rennet cheese made from goat's milk in the mountains on the northern
border of Bohemia. The milk is set at about 90 F. The curd is broken up and the
whey dipped off, after which the curd is put in forms, where it remains in a warm
place for twenty-four hours. It is then covered with salt and after drying for three
to four days is placed in the curing cellar. From each 100 pounds ot milk 18 poundsof
cheese is secured.
RINNEN.
This is a sour-milk cheese which was known in the eighteenth century. It is made
in Pomcrania from milk sufficiently acid to cause a precipitation of the curd when it
is warmed to about 90 F. The cheese derives its name from the wooden trough in
which it is laid to drain. The curd is broken up and heated to expel tin- whey. The
curd is kneaded by hand and caraway seed is added. It is molded into forms and
pressed. Salt is then rubbed on the outside. The cheese is dried and put in a lx>x
to ripen.
ROLL.
This is a hard rennet cheese made in Kngland from uiitikiimned cow's milk. It is
cylindrical in shape, 8 inches high by 9 indies in diameter. A cheese weighs '20
jwunds.
44 VARIETIES OF CHEESE.
ROLLOT.
This is a soft rennet cheese 2J inches in diameter and 2 inches thick, made in the
Departments of Somme and Oise, France.
ROMADOUR.
Romadour, Remoudou, or Romatur cheese is a southern Bavarian product similar
to Limburg. It is 4J by 2 by 2 inches in size and weighs 1 pound. It is said to be
a little finer variety of cheese than Limburg and to sell for a slightly higher price.
ROQUEFORT.
This is a hard rennet cheese made from the milk of sheep. There are, however,
numerous imitations or varieties closely resembling Roquefort, such as Gex and Sept-
moncel, made from cow's milk. One of the most striking characteristics of this cheese
is the mottled or marbled appearance of the interior, due to the development of a
penicillium, which is the principal ripening agent. The manufacture of Roquefort
cheese has been carried on in the southeastern part of France for at least two cen-
turies. The industry is particularly important in the Department of Aveyron,
in which is situated the village of Roquefort, from which the cheese derives its
name. It is also made in Corsica. Imitations of Roquefort cheese are made in various
countries.
The evening's milk is heated to 140 to 150 F. , cooled, and kept over night. After
being skimmed it is mixed with the fresh morning's milk. The mixture is then set
with rennet at a temperature of about 90. In from one to two hours after the addi-
tion of rennet the curd is cut until the particles are about the size of walnuts. The
whey which rises to the surface is dipped off and the curd is put into hoops which
are about 8J inches in diameter and 3J inches in height. The hoops are filled usu-
ally in three layers, a layer of moldy bread crumbs being interspersed between the
first and second and second and third layers. The bread used for this purpose is'
prepared from wheat and barley flour with the addition of whoy and a little vinegar.
It is thoroughly baked and kept in a moist place for four to six weeks, during which
time it becomes permeated with a growth of the mold referred to. The crust is re-
moved and the interior is crumbled very fine and sifted. The cheese is subjected to
pressure which is gradually increased for ten to twelve hours. It is turned usually
one hour after putting into hoops. At the end of about twelve hours it is wrapped
'in cloth and taken to the first curing room. The cloths are frequently changed dur-
ing the ten to twelve days the cheese remains in this place.
Formerly the manufacture of the 'cheese up to this stage was carried on by the
shepherds themselves, but in recent years centralized factories have been established
and much of the milk is collected and there made into cheese. The cheese is then
taken to the caves. These are for the most part natural caverns which exist in large
numbers in the region of Roquefort. The temperature in these caves is 40 to 45,
and the air circulates very freely through them. Recently, artificial caves have been
constructed and used. When the cheeses reach the caves they are salted, which
serves to check the growth of the mold on the surface. One or two days later they
are rubbed vigorously with cloth and are afterwards subjected to thorough scraping
with knives, a process formerly done by hand, but now much more satisfactorily and
economically by machinery. The salting, scraping, or brushing seems to check the
development of mold on the surface. In order to favor the growth of mold in the in-
terior, the cheese is pierced by machinery with 00 to 100 small steel needles, which
process permits the free access of air. The cheese may be sold after thirty to forty
days or may remain in the caves as long as five months, depending upon the degree of
ripening desired. The cheese loses during ripening by scraping and evaporation as
much as 25 per cent of the original weight. The weight when ripened is about 4J
to 5 pounds.
VARIETIES OF CHEESE. 45
SAANEN.
This is a type of Emmental cheese made in Switzerland from cow's milk. It is.
sometimes known as Hartkiise, Reibkase, and Walliskase. First mentioned in the
sixteenth century, it is still manufactured extensively at the present time and ex-
ported to a limited extent. It sells for a higher price than the regular Emmental.
The process of manufacture is identical with that of Emmental except that it is
cooked much dryer, takes much longer to cure, and keeps longer. The cheese weighs
from 10 to 20 pounds. The eyes are few and small.
The ripening period is never less than three years and many require as long as nine
years, the average being six years. The cheeses are kept to great ages, it being the
custom to make a cheese at the birth of a child and eat it at the burial feast or even
at the burial feast of a son of the child for whom it is made. One cheese is mentioned
as being two hundred years old and is considered a great honor to the household.
Many cheeses are kept until they are thirty years old.
SAGE.
This cheese is made by the ordinary Cheddar process, and may be of any of tho
various shapes and sizes in which that cheese is pressed. As seen when cut it has a
green mottled appearance.
Formerly sage cheese was made by mixing green sage leaves with the curd before
it was pressed. At the present time the flavor of sage is obtained by sage extract.
To secure the green mottles, succulent green corn is cut fine and the juice is pressed
out. A small portion of the milk is mixed with this juice and is set with rennet in a
small vat while the bulk of the milk is set in the ordinary manner. After the curd is
cut and is firm enough to be handled, the green curd from the small vat is mixed
with the uncolored curd, and the process is continued as in the Cheddar process.
This is a very popular variety of cheese with many consumers.
SAINT CLAUDE.
This is a small, square, goat's-milk cheese made in the region of Saint Claude,
France. The milk is curdled with rennet and the curd placed in molds for six to
eight hours. It is then salted and allowed to ripen, or may, however, be eaten when
fresh. A cheese weighs from one-quarter to one-half pound.
SAINT BENOIT.
This is a soft rennet cheese resembling Olivet, and is made in the Department of
Loiret, France. Charcoal is added to the salt which is applied to the exterior of the
cheese. Ripening requires from twelve to fifteen days in summer and eighteen to
twenty days in winter. A cheese is about 6 inches in diameter.
SAINT MARCELLIN.
This is a goafs-milk cheese made in the Department of Isere, France. Sheep's
milk or even cow's milk may be mixed with the gout's milk A cheese is about :i
inches in diameter and three-fourths of an inch thick and weighs about one fourth
pound.
SAINT REMY.
This is a soft rennet cheese differing but little from Pont I'Kveque. It is made in
the Department of Haute-Sadne, France.
SALOIO.
This la a kind of hand cheese made from skimmed cow's milk on farms in the region
of Lisbon, Portugal. It has the form of a short cylinder, measures Ij to '2 inches in
diameter, and weighs about 4 ounces. A similar cheese of about the same character
is made in Thomar, about 50 miles north of Lisbon.
46 VARIETIES OF CHEESE.
SAP SAGO.
This cheese is made from sour skimmed cow's milk principally in Glarus, Switzer-
land. It is known also as Schabzieger, Glarnerkase, Grunerkase, and Kraiiterkase.
It is claimed to have been made in the thirteenth century; the authentic history at
least dates back to the fifteenth century. Sap Sago is a small, hard green cheese fla-
vored with the leaves of a species of clover; it is shaped like a truncated cone, 4 inches
high, 3 inches in diameter at the base, and 2 inches at the top. This cheese is imported
to some extent into the United States under the name of Sap Sago.
The skimmed milk from which this cheese is made is not allowed to become sour
enough to coagulate on heating, as it would make too hard a curd. The milk when it
has reached the right acidity is heated to the boiling temperature while being stirred.
Cold buttermilk is then added, as is also some whey having a high percentage of acid-
ity. The material coagulating on the surface is skimmed off. The milk is then
stirred while sufficient acid whey is added to precipitate the casein. When too little
whey is used the curd is too soft, and when too much is used it is too hard. The curd
is dipped with a skimmer and spread out to cool and then put in boxes and allowed to
drain and ferment. The box is kept at a temperature of about 60 F. and pressure is
applied by weighting with stones. Ripening is allowed to continue for three to six
"weeks. If the temperature of the room is too high or there is not sufficient pressure,
too rapid and strong fermentation results. This curd is used for making the finished
product, but the cheese is seldom finished where the curd is made. The curd is
ground in a mill and every 100 pounds of cheese contains 5 pounds of salt and 25
pounds of dried Melilotus cserulea, an aromatic clover which is grown in the Canton of
Schweiz for the purpose. The ground material is worked up into a dough and is
forced into molds lined with linen cloth, and the name of the manufacturer is stamped
on the large end. The mold is then emptied and refilled. The cheeses are dumped
promiscuously into a large cask holding about 200 pounds. A comparatively small ,
quantity is shipped into this country. It sells at a low price and is usually grated. '
SASSENAGE.
This is a hard rennet cheese, about 12 inches in diameter and 3 inches in height,
made from cow's milk to which small quantities of goat's and sheep's milk are usually
added. The cheese is almost identical with that of Gex and Septmoncel. It derives
its name from the village of Sassenage, near Grenoble, in the Department of Isere,
France. The milk used is usually a mixture of skimmed milk and whole milk. It is
set with rennet and the curd is cut and put into molds in the same manner as with the
other varieties mentioned. The "same is also true of the ripening process, which
requires about two months.
SCANNO.
This is a soft rennet cheese made from the milk of sheep in the Apennine Mountains,
in the Province of Abruzzo, Italy. It derives its name from the village of Scanno!
The surface of the cheese is colored a deep black. The interior is bright yellow and
has the consistency of butter.
SCARMORZE.
This is a small rennet cheese made in southern Italy from the milk of buffaloes.
SCHAMSER.
This cheese, which is also known as Rheinwaid, is a rennet cheese made from
skimmed cow's milk in the Canton Graubiinden, Switzerland. The cheeses weigh
from 40 to 45 pounds and are 18 inches in diameter and 5 inches high.
VAEIETIES OF CHEESE. 47
SCHLOSS.
Schlosskase, or Castle cheese, is a Limburg cheese made in the northern part of
Austria. It is a soft cured rennet cheese 4 by 2 by 2 inches in size. When ready for
market it is wrapped in tin foil.
SCHOTTENGSIED.
This is a whey cheese mad^ by the peasants of the Alps for home use.
SCHWARZENBERG.
This cheese is made in southern Bohemia and western Hungary. It is a rennet
cheese made from partly skimmed cow's milk. One part of skimmed milk is added to
two parts of fresh milk. In about one hour after the addition of rennet the curd is
broken up and thoroughly stirred. It is then dipped into wooden forms and light
pressure applied for half a day. For four or five days following the cheese is rubbed
with salt and is then taken to the cellar, where it is washed daily with salt water until
ripe, which requires two to three months.
SENECTERRE.
This is a soft rennet cheese originating at Saint Neetaire, in the Department of
Puy-de-D6me, France. It is made out of whole milk, is cylindrical in shape, and
weighs about 1J pounds.
SEPTMONCEL.
This is a hard rennet cheese made from cow's milk to which a small proportion of
goat's milk is sometimes added. It resembles the Gex and Sassenage varieties very
closely and its process of manufacture is almost identical with that of Roquefort. It
is also known as Jura blue cheese. It derives its name from the village of Septmoncel,
near Saint-Claude, in the Department of Jura, where the cheese is for the most part
made. The cheese is made almost exclusively on isolated farms rather than in co-
operative dairies, and the methods employed are somewhat rudimentary.
The milk, which is usually partly skimmed, is set with rennet at a temperature of
about 85 F. The curd is cut and stirred after about one and one-half hours. After the
curd has settled the whey is poured off. The stirring and draining are repeated sev-
eral times until the curd is sufficiently firm to put into hoops. Moderate pressure is
applied for a few hours. The cheese is salted at the end of twenty-four hours and
thereafter daily for several days. It is then transferred to the first curing room, which
is kept cool and moist. After three to four weeks it has become covered with blue
mold, when it is transferred to cellars or natural caves, where the ripening is completed
in from three to four weeks longer.
SERRA DA ESTRELLA.
This is the most highly prized of the several kinds of cheeses made in Portugal.
The name refers to the mountainous region in which the cheese is produced. It is
made for the most part from the milk of sheep, but goat's milk is often added to this
or even used alone, and occasionally cow's milk is used.
The method of making this cheese is comparatively simple. The milk is warmed
in a kettle with little regard to the temperature obtained, and is coagulated in most
cases by means of an extract of the flowers <>i a kind of thistle. The time required for
curdling varies from two to six hours, depending UJMUI the amount ot the extract used.
Th> curd is broken up with a ladle r by hand, squee/ed to remove most of the whey,
and put into circular forms. After draining until sufficiently linn the cheeses arc re-
moved from the hoops and allowed to ripen fur several weeks, during which time they
are frequently wihed with whey ami salted on. the surface. The cheeses vary much
48 VARIETIES OF CHEESE.
in size, the larger measuring about 10 inches in diameter and 2 inches thick, and weigh-
ing about 5 pounds. The cheese is rather soft and has a pleasant acid taste.
A similar cheese made in another part of Portugal is known as Castello Branco.
SERVIAN.
In making Servian cheese the milk is wanned in a kettle over a fire or in a tub by
immersing heated stones. After the rennet is added tl^e milk is allowed to stand one
hour. The curd is then lifted in a cloth and the whey allowed to drain. It is then
placed in a wooden vessel, salted, and covered successively with whey for about eight
days and fresh milk for about six days.
SILESIAN.
A cheese known locally as Schlesischer Weichquarg is made from skimmed cow's
milk, the process of manufacture resembling that of hand cheese. The milk is allowed
to coagulate from souring and the curd is broken up and cooked at 100 F. for a short
period. The curd is then put in a cloth sack and light pressure applied for twenty-four
hours, after which it is kneaded by hand and salt and milk or cream are added. Fla-
voring substances such as onions or caraway seed are also sometimes added. The
cheese is eaten fresh.
Another cheese known as Schlesischer Sauermilchkiise is also made in much the
same way as hand cheese. The cheeses are kept on shelves covered with straw, and
are dried by the stove in winter and in a latticework house in summer. Drying is con-
tinued until the cheese becomes very hard. The cheese is ripened in a cellar, the
process requiring three to eight weeks, during which time it is washed every few days
with warm water.
SIRAZ.
This is a Servian cheese made as a rule from whole milk. The milk is set at 104 F.
and the curd is lifted from the whey with a cloth and pressed into cakes 4 to 6 inches
in diameter and 1 inch thick. These cakes are placed in the sun to dry until the fat
commences to run, when they are nibbed several times with salt until a good cnist is
formed. The cakes are then packed in a wooden vessel and allowed to ripen. The cut
surface shows a smooth appearance without holes! It is between a hard and a soft
cheese.
SLIPCOTE.
This cheese is made in Rutlandshire, England. It is a soft unripened rennet cheese,
made from cow's milk. The curd is dipped into small forms and no pressure is applied.
After the cheese is removed from the form the surface dries and cracks and is easily
slipped off, hence the name. It is an old cheese, having been well known in the mid-
dle of the eighteenth century.
SPALEN.
This is a type of Ernmental cheese, and is sometimes known as Stringer. Its origin
is unknown. It is made largely in the Canton of Unterwalden, Switzerland, from sweet
cow's milk, often partly skimmed. The name it derived from the vessel in which the
cheeses are transported and in which five or six of them are packed. This is a small
cheese for an Emmental type. Each cheese weighs from 35 to 40 pounds.
No thermometer is used in the manufacture, the temperature being judged by the
feeling, and a very uneven product is the result. The process of making seems to vary
much, the press consisting of a board with stones for weights, and the temperature of
the cellar being poorly regulated.
SPITZ.
This is a small rennet cheese made from cow's milk. The cheese is cylindrical in
shape, being 4 inches high and 1 \ inches in diameter.
VARIETIES OF CHEESE. 49
STEPPES.
This name is applied to a Russian cheese made from whole milk. The milk after the
addition of coloring matter is heated to about 90 F. and treated with sufficient rennet
to secure coagulation in forty to forty-five minutes. The curd is cut into large cubes,
the whey removed slowly, and the curd still further broken up until the particles are
uniformly about the size of peas. The curd is then heated gradually to 100 to 104,
the mass meanwhile being gently agitated. The stirring is kept up for some time after
heating ceases until the curd becomes dry,, when it is placed in molds 10 by 5J by 7
inches. After the cheeses are removed from the molds they are turned frequently and
five hours later are salted and transferred to the curing cellar, where a temperature of
about 55 is maintained. During ripening the cheeses are worked occasionally with
salt water and turned frequently.
STILTON.
This is a hard rennet cheese, the best of which is made from cow's milk to which
a portion of cream has been added. It was first made near the village of Stilton. Hunt-
ingdonshire, England, about the middle of the eighteenth century. It is now made
principally in Leicestershire and West Rutlandshire, though its manufacture has
extended to other parts of England. Its manufacture has been tried, though without
success, in the United States. The cheese is about 7 inches in diameter and 9 inches
high, and weighs 12 to 15 pounds. It has a very characteristic wrinkled or ridged
skin or rind, which is likely caused by the drying of molds and bacteria on the sur-
face. When cut it shows blue or green portions of mold which give its characteristic
piquant flavor. The price in this country is about 45 cents a pound wholesale. The
cheese belongs to the same group as the Roquefort of France and the Gorgonzola of
Italy.
The morning's milk is put in a tin vat and the cream from the night's milk is added,
and the whole is brought to a temperature of 80 F., when the rennet is added. It
is claimed by some cheese makers that the curd should be softer when broken up or
cut than the curd fur Cheddar cheese, while by others it is believed that it should
become very firm before it is disturbed, allowing one to two hours for setting. When
sufficiently firm the curd is dipped into cloths which are placed in tin strainers. After
draining for one hour the cloths containing the curd are packed closely together in
a large tub and allowed to remain for twelve hours, when they are again tightened
and packed for eighteen hours. The curd is ground up coarse, and salt is added,
1 pound to 60 pounds of curd. The curd is then put into tin hoops 8 inches in diam-
eter and 10 inches deep. The cheeses remain in the hoops for six days, when they
are bandaged for twelve days, or until they become firm, and are then placed in the
curing room at 65. Ripened Stilton cheese is of late often ground up and put into
jars holding 1 to 2\ pounds.
STRACCHINO.
This name is applied to several forms of Italian soft cheeses, the best known of
which is Stracchino di Gorgonzola. which is described under the name of Gorgonzola.
A square form 6 to 8 inches on a side and 1J inches thick is known as Stracchino di
Milano, Fresco. Quadro. or Quartirola. This cheese is prepared similarly to Gorgonzola
but is allowed to ripen for only about two months. It is not much exported. Strac-
chino Crescenza is a very soft and highly colored cheese usually eaten fresh. The
form is similar to that of the Quartirola. It is usually marketed in ulxmt eight days
and can not be kept long.
STYRIA.
This is a cylindrical-shaped cheese made from unskimmed cow's milk in Styria.
Austria.
50 VARIETIES OF CHEESE.
SWEET CURD.
This is a name applied in the United States to a hard rennet cheese made from
cow's milk. The name is used to distinguish it from the ordinary Cheddar or granu-
lar process, as in making Sweet Curd cheese the milk is set sweet and the cutting and
cooking are done rapidly without regard to the development of acid. In making
this cheese the curd is cooked very firm and is salted and put to press immediately.
In all other respects the process is the same as for Cheddar, and the cheese when ripened
resembles that cheese very closely.
SWISS.
Swiss or Schweitzer cheese belongs to the Emmental group of cheeses and is made
usually from half-skimmed cow's milk. Its manufacture is very old. It is supposed
to have originated in the Alps, but is now made in most of the surrounding countries.
It is made mostly in the winter seasgn when the price of butter is high, and only for
local consumption. Its manufacture differs from real Emmental in that it is made
from half-skimmed milk. The morning's milk is first heated and the skimmed even-
ing's milk is added. The curd is cut coarser and is not cooked so firm as Emmental,
which gives a softer and more quickly ripened cheese.
TAFI.
This cheese is manufactured in the Province of Tucuman, in the Argentine Republic.
TAMIE.
This cheese is made by the Trappists in Savoy, France. The whole milk is heated
to about 80 F. and coagulated with rennet in about thirty minutes. The curd is
cut fine, cooked to about 100, stirred, and put into molds 7 inches in diameter and
4 inches in height. The cheese is pressed for six to eight hours, the cloths being
changed frequently. After being salted the cheese is ripened for five to six weeks.
The method of manufacture is. to a large extent, a trade secret. The Tome de Beau-
mont is a more or less successful imitation.
TEXEL.
This is a sheep's-milk cheese made in Holland. It was known in the seventeenth
century. A cheese weighs 3 to 4 pounds and is colored green.
THENAY.
This is a soft rennet cheese resembling Camembert and Vend6me and is made in the
region of Thenay in the Department of Loir-et-Cher, France. It is of comparatively
recent origin and its consumption is limited practically to the region in which it is
produced.
The evening's milk without being skimmed is mixed with the fresh morning's milk.
The milk is set with rennet at a temperature of about 85 F. and allowed to stand for
four to five hours. The curd is then broken up and put into hoops about 5 inches
in diameter and 4 inches in height. After draining for about one day it is turned and
salted. The cheese is then kept for about twenty days in a well-ventilated room
during which time it becomes covered with molds. It is then taken to the curing cellar
for about fifteen days.
TIGNARD.
This is a hard rennet cheese, resembling Gex and Sassenage, made from sheep's
and goat's milk in the valley of the Tigne, in Savoy, France.
VARIETIES OF CHEESE. 51
TILSIT.
This is a hard rennet cheese made mainly in East Prussia from unskimmed cow's
milk. It is sometimes called Ragnit. The milk is set at 92 F. with sufficient rennet
to coagulate in from fifteen to forty minutes. The curd is rather coarsely cut or broken
and is cooked to 104 to 110, being stirred meanwhile with a harp. The curd is cooked
quite firm or until it can not be squeezed through between the fingers, which requires
about forty minutes. It is then dipped into cylindrical forms, where it remains
twenty-four hours. The cheese is then covered thickly with salt for from one to two
days, when it is put into a salt bath for three to five days and then transferred to the
cellar. Here it is rubbed and washed with salt water frequently, and allowed to ripen
for four to six months. The cheese is 6 to 12 inches in diameter, 3 to 4i inches in
height, and weighs from 6 to 28 pounds. It resembles in general characteristics the
Brick cheese of the United States.
TOPPEN.
This is a German sour-milk cheese made from skim milk and eaten while fresh. It
is put up in small packages weighing about 1 ounce.
TRAPPIST.
This cheese originated with the Trappists in 1885 in the monastery of Mariastern,
near Banjaluka, in Bosnia. The fresh milk is heated to about 85 F. and rennet is
added. After one to one and one-half hours the curd, without being cut or stirred,
is put into hoops and pressed, after which it is salted and ripened. The growth of
mold is entirely prevented by frequent washing and thus the cheese ripens uniformly
throughout. The ripening period of the smaller cheeses is five to six weeks in summer,
but the cheese is usually shipped at the end of four to five weeks. The cheese is pale
yellow in color and has a remarkably mild taste. Although this cheese is to be classed
among the soft varieties, the water content is often below 45 per cent. The ripening
is also more characteristic of the hard cheeses. The smallest size of the cheese made
in the monastery referred to has a diameter of 6 inches, a height of 2 inches, and weighs
2 to 3 pounds. A larger size measures 9 inches in diameter, 2J inches in height, and
weighs about 10 pounds. There is also a still larger size. The cheese is exported to a
large extent to Austria and Hungary, the most important centers of the trade in these
regions being Gratz and Budapest. It is, however, found in all of the large cities of
Austria, and the demand appears to be constantly increasing.
TRAVNIK.
This is a soft rennet cheese made usually fiom whole sheep's milk to which a small
amount of goat's milk is added. Skimmed milk, however, is sometimes used. It is
also known as Arnauten and Vlasic. This cheese originated in Albania in the north-
western part of Turkey in Europe; and has been made for at least a century. In the
country of origin it was known at first by the name Arnautski Sir or Arnauten cheese.
At the present time it is made in Bosnia and Herzegovina, but principally in the Vlasic
Plain. The center of trade in this cheese is Travnik in Bosnia.
The fresh warm milk is treated with sufficient rennet to secure coagulation in one and
one-fourth to two hours and is then allowed to stand for a short time until the coagulum
contracts and the whey appears on the surface. The curd is then put into woolen
sacks and drained for seven to eight hours, when it is pressed into flattened balls by
hand. These are dried for a short time in the open air and then packed into wooden
receptacles varying in diameter from 14 to 28 inches, having a height of al>out 24 inches,
and holding from 50 to 130 pounds of cheese. Each layer of cheese is waited and
pressed so that no air spaces are left. When tin; receptacle is filled the whey usually
shows at the surface, any excess being removed. Moderate pressure is applied to the
52 VARIETIES OF CHEESE.
cover placed upon the cheese. When fresh, the cheese made from whole sheep's milk
has a soft consistency, a nearly white color, and a pleasant, mild taste. The cheese,
however, is usually allowed to ripen for two weeks to several months. No holes should
develop in the cheese.
TROUVILLE.
This is a soft rennet cheese made in the same locality as Pont 1'Eveque and is of the
same nature though superior in quality. Only fresh whole milk is used. The tem-
perature of setting with rennet is 85 to 95 F. The growth of molds during ripening is
prevented by frequent washing with salt water.
TROVES.
Two kinds of cheese are referred to by this name one a washed cheese with'a yellow
rind, known as Ervy, and the other a cheese very closely resembling Camembert and
known as Barberey. The industry is quite restricted.
TWOROG.
This is a sour-milk cheese made in Russia. The soured milk is kept in a warm place
for twenty-four hours, when the whey is removed and the curd put into wooden forms
and subjected to pressure. This cheese is made on a large scale by farmers and is often
used in making a bread called "Notruschki."
URI.
This is a hard rennet cow's-milk cheese made in the Canton of Uri, Switzerland. It
has a diameter of 8 to 12 inches, and is 8 inches high. It weighs 20 to 40 pounds.
VACHERIN.
This name is applied to two quite different kinds of cheese.
The form designated Vacherin a la Main is made in Switzerland and in Savoy, France.
Whole cow's milk is set with rennet at a temperature of about 85 F., and the curd is
cut very fine and put into hoops 12 inches in diameter and 5 to 6 inches high. It is
salted and ripened. The rind is firm and hard but the interior is almost liquid in con-
sistency. It is either spread on bread or eaten with a spoon. A ripened cheese weighs
from 5 to 10 pounds. A cheese of this kind made in the same region is known locally as
Tome de Montagne.
The form designated Vacherin Fondu is made in much the same manner as Einmen-
tal cheese. The ripened cheese is then melted and spices are added.
VENDOME.
This is a soft rennet cheese resembling Camembert and Thenay, and is made in the
region of Vendome in the Department of Loir-et-Cher, France.
The warm morning's milk is usually mixed with that of the previous evening, which
secures ordinarily a setting temperature of 75 to 85 F. , which is desired. The period
of setting is four to five hours in summer and five to six hours in winter. The curd is
then broken up and put into hoops about 5 inches in diameter and 4 inches in height.
After draining for twenty-four hours the cheese is turned and salted, which process is
twice repeated at intervals of twelve hours. When sufficiently dried it is placed in the
curing cellar where it is often buried in ashes. This cheese is placed by some on a
rank with Camembert. The principal market is Paris.
VILLIERS.
This is a soft rennet cheese made in the Department of Haute-Marne, France. It is a
square cheese weighing about 1 pound.
VARIETIES OF CHEESE. 53
VOID.
This is a soft rennet cheese resembling Pont 1'Eveque and Limburg. It is made in
the Department of Meuse, France. The milk is set with rennet at a high temperature,
the whey is removed as rapidly as possible, and the cheeses during ripening are washed
frequently with salt water.
VORARLBERG SOUR-MILK.
This, as the name indicates, is made from sour cow's milk. It is semicircular in
shape and varies in size. "It is essentially a hard cheese.
The sweet milk is put in a kettle and raised to 77 F., and sour thickened milk is
added and the mixture stirred and heated to 95, at which temperature it coagulates.
While this is being stirred with a curd scoop the temperature is raised to 105. The
curd is then dipped into forms, where it is turned a few times during twenty-four
hours. Salt is rubbed on the surface and the cheese is placed in a room having a tem-
perature of 67. The cheese is then placed in a cask and held for three days, and salt
is sprinkled over the surface daily. The ripening is completed in a cellar. When
ripe the cheese is greasy and has a very strong odor and flavor.
WEISSLAK.
This is a soft cured rennet cheese made from cow's milk in the Bavarian Algau, Ger-
many. The cheese weighs about 2J pounds, and is rectangular in shape, 4A by 4 by
3J inches.
WENSLEYDALE.
This cheese derives its name from the valley in Yorkshire, England, in which it is
made. It is a rennet cheese made from whole cow's milk. It is cylindrical in shape
and weighs from 5 to 15 pounds.
In the old method of manufacture the evening's milk is heated to 100 F., and the
fresh morning's milk is added. It is set with sufficient rennet to coagulate it in thirty-
five minutes. The breaking or cutting process requires thirty-five minutes, after
which the curd is allowed to stand for forty-five minutes at 90. The whey is then
removed, and the curd is put in vats lined with cloth and light pressure is applied for
thirty minutes. The curd is broken up and allowed to drain for one hour. It is then
milled and is pressed for twenty-four hours, when it is wrapped in cloth, and finally
put in brine for three days.
In the new method of manufacture the evening's milk and the morning's milk are
mixed in a copper kettle, heated to 95, and enough rennet is added to coagulate it in
forty-five minutes. The curd is then broken up by hand or with a breaker. The
whey is removed and the curd dipped into tin hoops where it drains for three hours.
It is then turned and drained for another three hours. After pressing for twenty-four
hours, the cheese is salted by immersion in brine for three days.
WEST FRIESIAN.
This is a rennet cheese made from skimmed cow's milk. The milk is set in a copper
kettle, one hour being allowed for coagulation. The curd is broken up and placed in
a wooden tub, where it is kneaded. The curd is allowed to stand for several hours and
then salted. It is pressed for three hours, washed in hot water, wrapped in a fine
cloth, and again pressed for twelve hours. The cheese is eaten when one week old.
WESTPHALIA SOUR-MILK.
This is a hand cheese made in Westphalia. Sour milk is stirred and heated to 100
F., and placed in a sack #nd the whey pressed out. The curd is then kneaded by
hand and salted, butter and caraway seed or pepper being added. It is then molded
by hand, dried for a few hours, and ripened in a cellar.
54 VARIETIES OF CHEESE.
WHITE.
Fromage Blanc, or White cheese, is a skim-milk cheese made in France during the
summer months. The milk is set with rennet at about 75 F. The curd is usually
molded into cylindrical forms. The cheese is consumed while fresh and may or may
not be salted
WITHANIA.
This is so called because made with rennet manufactured from withania berries.
Cheese made with the rennet of these berries is said to Jiave an agreeable flavor if
ripened to the right degree, but it develops arr acrid flavor with age. The texture is
not so good as with animal rennet. This form of rennet is recommended foT use in
India, where the religion and prejudice of the people make the use of animal rennet
impractical.
ZIEGEL.
This is a cheese made in Austria either from whole cow's milk or from whole milk
to which 15 per cent of cream has been added. The cheese measures 3 by 2 by 2J
inches, and weighs about one-half pound.
In making the whole-milk cheese the milk is warmed to 95 F. and sufficient rennet
is added to coagulate it in thirty minutes. The curd is broken up with a harp and cut
loose from the bottom of the vessel, after which it is allowed to remain undisturbed
for thirty minutes. At the end of this time the curd, which is again matted together,
is cut into pieces and stirred gently for a considerable time, after which it is allowed
to stand again for fifteen minutes. The collected whey is then dipped off and the
curd is dipped into forms which are 24 inches long, 5 inches high, and hold the curd
of 7$ to 8 gallons of milk. Before the form is filled a cheese cloth is placed in it which
helps in turning the curd. The curd remains in the form twenty-four hours to drain
and is then cut into measured sizes and placed in another form, where it is allowed to
remain for eight days, the curd being turned and the board on which the form rests
being changed daily. Salt is then sprinkled on the cheese and for one month it is
washed in salt water and rubbed with the hands every day. It is ready for market
in eight weeks from the time of making.
ZIGER.
This is a cheese made from the whey obtained in the manufacture of other cheese.
It consists principally of albumin, but where no effort is made to separate the fat
from the whey the product may contain a relatively high proportion of fat. It is a
cheap food product made in all the countries of Central Europe. Among the many
names applied to it are Albumin cheese, Recuit, Ricotta, Broccio, Brocotte, Serac,
and Ceracee.
In the manufacture of this product an effort is sometimes made to remove the fat
remaining in the whey, but in most cases the fat is allowed to remain. Where it is
desired to skim the whey a small portion of very sour whey, previously prepared, is
added to the sweet whey and the whole is heated to 160 to 175 F. for a few minutes,
when the fat collects on the surface and can be skimmed off. Following this a greater
portion of sour whey is added and the whey is then heated nearly to the boiling point,
when the albumin is precipitated in a flocculent condition and rises to the surface of
the whey. When the whey is not in normal condition the albumin may be precipi-
tated in a powdery mass. This is often prevented by adding 3 to 5 per cent of butter-
milk to the whey before the last heating. The casein of the buttermilk is precipitated ,
the albumin being carried with it. It is considered that this addition of casein injures
the product. The albumin when skimmed from the whey is salted and packed in a
vessel and may be covered with whey.
VARIETIES OF CHEESE. 55
A so-called formed Ziger cheese is made by molding the half-dried albumin into
squares which may be still further dried. Some of these have local names, such as
the Hudelziger made in the Canton of Glarus, Switzerland.
In Vorarlberg the albumin is skimmed from the whey, allowed to cool, placed in
cheese cloth, and subjected to increasing pressure in an Emmental cheese press.
After twenty-four hours tie cheese is put into a salt bath to which sweet cider and
vinegar are sometimes added.
A mixture of Ziger and cream prepared in the Savoy is known as Gruau de Montagne.
An albumin cheese made from the whey of goafs-milk cheese in the Canton of Grau-
bunden, Switzerland, is known as Mascarponi.
ANALYSES OF CHEESE.
Variety.
Authority."
Number of
analyses.
Water.
Fat.
Pro-
teids,
amids,
etc.
Milk
sugar,
lactic
acid,
etc.
Total
ash.
Salt in
ash.
\lemtejo ...
Hoffman
1
Per ct.
30. 22
41.11
48.39
32.97
(73. 12
161.04
J45. 24
\35.80
47.71
Per ct.
38.25
27.49
31.59
25. 27
2.76
6.80
28.16
37.40
24.08
Per ct.
20.87
21.45
24.33
17.77
19.84
23.85
23.14
24.44
22.99
Per ct.
3.06
4.66
5.24
3.82
2.17
3.48
Per ct.
7.60
6.07
6.40
. 5.87
2.11
4.83
3.46
Per ct.
2.90
2.05
3.20
1.18
Backstein
Pereira
{Average
Maximum
Minimum
2..
Fleischmann..
Battelmatt
Lindt.
2
Bugling
Benecke
Lindt
(Average. .
2.35
2.36
2.87
7< Maximum. . . .
(Minimum
1
50. 53
44.24
39.62
37.59
29.42
20.52
30.10
30. 05
24.48
21.22
25.70
28.88
3.35
2.25
3.14
2.71
4.72
3.48
""3." 35
Bellelay ...
Bondon
Brick
Chattaway
Lindet
Weems
Balland
1
1
1
2
39.50
54.30
38.69
(48.80
\43.90
51.90
50.04
53.84
46.06
24.40
23.00
28.86
22.45
28.93
24.80
27.50
29.50
24.60
9.40
16.10
23.80
19.94
19.04
18.10
18.34
19.94
17.16
"i" 85"
6.63
.70
5.00
4.20
3.96
1.50
5.00
4.12
4.37
3.57
5.60
4.00
5.63
5.61
4.70
4.30
Brie
Brie-
American
Blyth
Duclaux
1
(Average
5< Maximum
1 Minimum
""3." 22
3.70
2.67
"'3'.' 20
von Klenze
Lindet
Payen
1
1
2
55.69
53.50
f53. 99
\45. 25
41.50
21.42
22.50
24.83
25.73
36.15
17.29
18.00
14.94
18.48
17.63
"4~93"
Arnold
1...
Brinsen
Johnson
1
60.20
49.20
37.70
43.10
49.70
20.96
22.30
32.60
27.70
27 00
15.94
23.10
25.20
19.60
14 30
1.37
1.00
2.70
1.20
1.80
1.53
4.40
5.80
7.30
6.80
.40
Maior.
2
Burgundy . .
Melikoff
3
Balland
Sartori
1
2
52.20
29. 50
(19. 76
\22.09
23.68
33.24
15.34
24.80
26.20
38.55
36.71
35.90
25.49
30.09
19.00
30.40
14.40
28.84
37.83
36.06
29.25
35.09
22.16
37.20
1.30
1.65
6.00
1.46
5.60
5.80
7.63
10.50
5.79
3.40
"~3." 26
3.16
3.39
6.23
2.10
Caciocavallo . .
Caerphilly
Spica
Chattaway .
(Average
9< Maximum
[Minimum
1
Cambridge. . .
Chattaway
1
32 10
47 10
24 60
4 40
Camembert
Cantal
Arnold
Balland
Chattaway
1
1
2
50.41
49.00
147.90
143.40
45.24
59.42
20.55
21.65
21.90
22.60
30.31
17.24
25.49
18.72
21.80
24.40
19.75
17.13
5.95"
3.52
4.68
4.70
Duclaux
Kriiger
1...
1
4. 70
3.80
4.70
1.56
3.69
Lindet
1..
53.80
22.00
17.10
4.40
5.83
3.46
3.20
4.01
Macoir
Muter
1
49.87
48.78
25. 54
21.35
18.76
21.07
Payen
Rollet
Stutzer
Balland
Duclaux
1
1
1
3
(Average . .
51.94
52.98
50.90
(28.50
{35. 10
[39.00
43. 48
21.05
23.71
27.30
34.10
28.30
26.90
25.70
18.90
19.12
18.66
28.38
24.98
24.22
22.55
4.40
"4." 46"
7.22
5.93
6.47
4.71
4.19
3.14
4.56
4.40
3.95
""3."2"i
2.21
2.05
3 10
.80
2.60
4]Maximum 44. 80
[Minimum | 40. 70
1 40.90
1 39.92
31.10
22.50
29.30
28.14
24.10
21.50
20.50
28.84
7.50
4.30
"4." so"
4.50
Lindet
Patrick (2)
56
a See Sources of analytical data for details.
VARIETIES OF CHEESE.
Analyses of cheese Continued.
57
Variety.
Authority
Number of
analyses.
Water.
Fat.
Pro-
teids,
amids,
etc.
Milk
sugar,
lactic
acid,
etc.
Total
ash.
Salt in
ash.
Cheddar
A merican
Caldwell
Per ct.
Average . 34. 04
Per ct.
Perct.
26.87
Perct.
Perct.
3 40
Per ct.
8< Maximum. .
38.50
41.03
28.15
4 05
Cheddar-
Canadian
Cheddar
English
Clark
Minimum..
28.11
31.19
25.57
2.71
Average
7& Maximum. .
24.93
40.04
32.62
52.63
38.01
55.27
4.42
8.86
Minimum.
3.55
23.20
27.67
9 41
Average
31.97
38 16
27.72
36 94
34.62
41 47
3.54
4 w)
Cooke
Drew
Minimum...
13 Average
3
201 A verage ....
26.64
41. 15
[35.38
37. .56
(34.62
31. 05
19. 58
15.39
32.50
27.70
37.52
35. 54
28.73
40.10
23.91
25.58
20.19
33. 41
2.59
3.33
3.73
3.'.*
3.71
- -
Ooessmann
Patrick m
Snyder
[Average
6- Maximum . .
Minimum. . .
f \ verage
40.32
45.41
35. 83
33.09
20.05
37. 32
15. 77
38.78
29.89 3.74
34.94 5.14
22.13 i 2.35
21.93 l.'Ki 4 m
15 < Maximum .
1 Minimum. .
5 Average
38. 36
26.48
32. 71
49. 56
24.77
35.25
31.76 2.34
15.38 1.65
20.81
4.73
2. 43
Van Slyke
Voelcker
50* Average .
37.14
34. 65
23.64 c4..V
( A verage . . .
15IW-! Maximum .
1 Minimum
30.84
43. 89
32. 09
33. 83
36. 79
30.00
23. 72
26.11
20.80
. 7. 02
'\ l'>
[Average...
9*x Maximum .
1 Minimum..
(Average. . .
6/< Maximum .
36.06
41.15
32.23
34.01
38.10
29 85
34.43
45. 36
23. 27
36. 81
44.33
27 22
24. 45
28. 72
18. 45
25. 69
30.09
21.53
.01
.70
.51
3. 01
5. 29
1.81
c 3. 50
4. . r ><>
>. ">
4 Average
(Average
150{Maximum ..
(Minimum...
3
1
{Average
Maximum ...
Minimum
150 Average
6 Average >>
135 Average <J
32.39
36.42
41.65
30.25
30.53
31.70
43.82
33.30
34.07
36.58
32.28
34.60
32.53
36 54
31.44
36.95
46.80
21.77
41.58
36.18
5.98
30.60
22.54
25. 67
20.13
a r >. 51
30. 00
33.81
26.57
21.15
32.09
14.11
23.38
27.19
45.04
27.60
40.02
43.52
33.82
23.18
23.94
23.96
5.02
1.36
2.08
.41
2.45
1.95
3.12
4. 57
3.81
4.01
2.55
2.00
2.98
2.06
3.60
3.45
3.93
3.14
c6.70
< 7. 48
1 . 49
Wallace
Wilson
Chattaway
Clark
Shuttelworth.. .
Blyth
c 5. 00
135 Average*...
2 Average
(Average
4-J Maximum. .
[Minimum...
1
l
1
Average
33.51
28.10
35. 00
37. 70
33.00
30. 34
30. 10
30. 04
35. 52
37. 73
32. 85
35. 10
39. 43
30. 32
32.97
22.50
29.02
30.50
25. 00
34. 30
30. 54
30.40
30. 33
34. 05
24. 00
30. 45
41.. IS
23.21
24.94
45. 60
27.72
29.00
20. 70
22. 98
30. 15
28. 98
:). 04
35. 10
27. 80
32. 37
23. 2S
33. 47
" "2." io"
c8.58
4. 10
3. 12
4.30
3. 90
4. 22
3.21
4. 58
4. 05
4 00
Chedil.'ir
Chattaway
Griffiths
TIassall
J ones
Lloyd
Minimum. . .
i Average
Voelcker 13 Maximum . .
Minimum . .
. 3. 40
3.10 3.42
0.811 4. XI
.22 2.00
3. 40
.70
1 55
.Oil
Queensland i Briinnich 2.
24. 59
20. 24
4. 09
4.04
1.44
"The 15 analyses are each the average of 5 monthly analyses. Tlio given cheese WHS ttnaly/rd hy
Wallace.
tOreen cheese made at New York State Agricultural Experiment St:ili<in. is'i'J.
'Sugar, ash, etc.
d Green cheese made at numerous factories in New York, 1WJ and 18'J.i.
e Age of cheese, seven weeks.
/ Age of cheese, five months.
0<!reen cheese
* Age of cheese, 1 month.
i Cured cheese.
58
VARIETIES OF CHEESE.
Analyses of cheese Continued.
Variety.
Authority.
Number of
analyses.
Water.
Fat.
Pro-
teids,
am ids,
etc.
Milk
sugar,
lactic
acid,
etc.
Total
ash.
Salt in
ash.
Per ct.
Cheshire
Arnold
Per ct.
1 24.09
Per ct.
37.08
Per ct.
33.36
Perct.
Per ct.
4.85
Balland.
1 22.00
39.50
27.16
6.80
3.94
Blades
(Average. ... 44.59
21.55
29.25
4.61
G^Maximum 52.00
30.07
32.95
5 00
(Minimum : 36. 10
9.85
24.44
3.90
(37.80
|31. (SO
27. 55
31.10
(30.39
(35. 92
(30. 90
132. 59
38 20
31.30
35. 30
36. 00
32. 30
25. 48
26.34
29. 34
32.51
30 25
25.70
26. 50
31.00
30.90
34. 75
25.99
24.08
26. Of,
23 83
4.20
Griffiths
Lindet
Pa ven ...
1...
1
2
"2.2l'
7.' 59"
5.17
4.53
3 81
4.40
3.24
3.70
4.78
4.16
4.45
4.31
3 92
"i.io
i.<ti
1.59
Voelcker
GriHiths..
1
Coulommiers
Cream
English
Voelcker
2
(38.28
(38. 23
50.40
(53.00
\57. 80
(57.60
(14. 00
30.34
9.48
36.49
47.94
27. 09
52.10
49.60
56.75
45 99
30.89
29.12
20.45
21.50
25.00
39.30
68.10
67.32
59.88
50.08
66.80
43.76
25.20
34.00
21.34
13.41
23.70
9.34
35.20
27 56
23. 93
24.38
17.41
16.90
13.00
19.00
20.10
2.02
18.40
5.28
8.77
2.00
13.49
11.80
18.91
30.01
34.00
27.69
24.50
22.25
3.70
2.76
4.80
3.20
5.51
6.94
5.70
4.10
3.40
.79
2. 55
"4. 80
3.60
Balland
Lindet
1
9
Chattaway
2
Cream-
French Demi-Sel...
C re seen/a
Hassall
Pa yen
Vieth
1...
1
(Average
SlMaximum ...
[Minimum
1...
1
(Average
"5." 77'
1.27
2.50
.22
8.28
5.i6
5.90
2.65
4.38
4 24
.32
6.47
.82
1.48
.44
.93
3.00
2.90
3.63
4.17
3 33
4.24
4 51
2.40
1.34
1.86
2.55
1.11
Balland
Lindet
Duclaux
Storch
Danish Export
( Ji Maximum . . .
[Minimum
1
1
49.88
38.78
31.60
41 44
Derbyshire
Dorset
Sheldon
Griffiths
Dunlop
Edam
Vieth
Jones
Arnold
1
1
2
41.55
38.46
(29. 23
\29.50
J37.90
\38.50
51. 66
60.38
41.70
132. 57
{33.02
142.85
30.10
41.88
42.60
X?. 20
32.80
(36. 10
\41. 41
(48. 09
{44. 44
(46.80
47.55
8.76
31.86
28.71
27.43
25.90
24.29
11.85
24.40
3.83
32.19
33.99
26.73
27.57
24.05
20.00
28.00
29.58
27.54
25.06
23.21
25.37
23.30
24. 42
44.09
25.87
33.89
32.31
27.32
25.34
20.82
31.92
24.00
23.98
23.48
19.39
32.81
29.47
23.90
29.60
28.41
29.43
25.63
21.49
22.69
24.24
22.18
5.60
3.81
8.14
2. 93
Edam American
Emmental
Balland
2
4.08
9.07
6." 35
0.34
5.15
2.60
8.49
4.80
2.80
6.04
7.33
5.54
4.67
2.42
5.02
0.84
4.60
5.50
6.60
5.55
6.93
Cribb
{Average
Maximum. . .
Minimum
3
1...
1
1
1 . .
Dahl
Hassall
von Klenze
Lindet
Mayer
"3." 20
3.30
Patrick (2)
Payen
1
2
Haecker
Van Slyke
3"
(Average
3.83
3.79
2.92
6.21
3.02
2.59
3.68
65.80
18 <t{ Maximum..
[Minimum. .
{Average
55. 34
41.25
37 77
31. 75
19.73
23 92
24.70
18.95
30 97
9.46
2.51
6.85
11.09
4.60
5.88
4.60
4.17
3 SO
7.59
1.19
Benecke
Maximum.. .
Minimum
47. 54
30.49
34.70
5.75
37.65
25.51
Engandine
Hornig
1
33.53
35.18
33.00
30.29
27.99
30.50
29.99
32.23
30.34
.31
von Klenze
Lindt
1
(Average
5< Maximum . . .
37.44
33.37
37 51
4 95
...do...
[Minimum
24.17
47.30
28.54
11. 40
30.44
36. 34
3.38
4 96
Formaggini di Lecco..
Gainmelost . .
Cornalba . .
2
(61.00
\16. 66
42.44
51.58
58.00
44.70
52.94
33.80
44.84
19.20
41.50
3.36
31.98
40.47
26.85
29.75
57.79
30.73
16.37
35.80
42.12
11.30
19.94
7.20
11.80
7.90
15.48
3.43
6.10
2.22
.60
1.42
.25
2.93
.50
2.95
1.90
3.00
Voelcker
Balland.
1
(Average
4-j Maximum . . .
[Minimum
1
1
1...
9.85
4.29
7.09
2.13
2.58
Gervais
K6nig
Richmond
Stutzer
'"."76
Green cheese.
t> Sugar, ash, etc.
VARIETIES OF CHEESE.
Analyses of cheese Continued.
59
Variety.
Authority.
Number of
analyses.
Water.
Fat.
Pro- MUk
teids, ?">
^ S
elc - etc.
Total ' Salt In
ash. ash.
Gex
Balland
2
Per ct.
J31.50
132.10
49.22
35.75
21.40
(33.10
137. 40
34. 10
Perct. Perct.
28.85 29.96
32 20 29. 86
2.9ti 41.53
28. 35 31. 10
25. 40 48. 10
23.50 31.80
28. 10 28. 30
37.92 : 21.68
Per ct.
5. 51
.34
"".31
Per ct.
4.18
5.50
4.49
4 10
Per ct.
Gislev
Boggild
Bell
1...
1
Goat-milk French ...
Goat-milk Norwegian
Gorgonzola
Gouda
Gouda American
G ruyere .
Blyth
1.
Chattaway
9
5.00
Griffiths..
1
1.98
4. 60
4 32
Hassall
1
32.52
29.94
31.70
5 84
Jones
1
35. 81
21.97
37.96
4 5
Voelcker
Balland
Lindet
(Average.
34.80
40.88
28.10
20.80
64.80
17. 73
28.02
33. 68
22.70
25.90
9.20
46 64
27.%
31.75
24. 50
33.60
17.10
27.90
4.37
7.44
1.22
15.30
4.53
5.70
3.56
4.40
5. SO
4 74
1.34
2.04
.85
4.<j6
13] Maximum...
(Minimum
1
1
Patrick (2 1 )
1
Werenskiold
Bell
[Average
20.90
19.86 7.62 46. si
6.06
8| Maximum .. .
| Minimum
1
2
26.53
15. 53
31.85
f 40. 30
133.90
(42.80
\38. 69
36.72
26.81
32.68
18.98
27.88
26.10
26.70
29.70
34.07
33.69
35.29
10.63
4.43
34.34
27.70
25.80
23.14
22.78
25.67
33.80
58.07
39.04
1.35
6.57
5.14 |
4. 58 I 2.11
5.30
9
4.60
4.:<6
4.46
3.71
4.10
4.80
4.08
a 6. 77
alO. 46
3.82
_. LI
2. 64
"2.60
l.:<3
.99
.92
Hornig
1...
1
.21
1
41.50
29.00
19.70
3
(34. 41
{32. 43
37.52
34.08
26.75
25.94
Musso
[Average
[37.63
37.30
36.19
34. 67
26.94
25.16
J. 62
7-j Maximum...
[Minimum
1
1 -.
[Average
47.10
29.82
43.56
21.90
54.79
60.17
50.46
39. 32
29.00
27.95
24.81
9.02
18. 37
1.64
28.51
20.33
24.17
46.95
25.94
34.22
22.05
2.00
.91
4.63
3. 13
4.32
6! 32
5 52
Soxhlet
Arnold
Cribb
111 Maximum...
[Minimum
7. 30
4.26
1
38.80
31.20
24.40
5.60
5.41
3.81
2.55
2.88
2.80
'.(.68
Patrick (2)
Vieth
Haecker
1
1
36
35.23
42.58
(46.03
{46.52
29.40
16.18
31. 13
29.04
27. 01
37.43
18.01
19.25
"3.64'
3.18
Balland
(Average
9< Maximum . . .
[Minimum
1
[46. 59
29.99
33. 10
27.50
40.61
(28.20
135. 70
36.00
35. 70
(34. 57
135. 74
1 40. 00
'132.05
.15. 70
28.29
28.19
33.40
23.10
26.59
28.60
31.80
29. 29
28.00
29. 12
30. 64
24. (X)
28. 40
1.34
19.64
33.03
37.80
29.54
26.18
31.30
28.70
30. 84
28.90
32. 51
3.40
4.82
7.40
1.50
1.94
3.12
3.96
4.70
3. 50
4. 68
4.70
2. 16
Benecke. .. .
9
Duclaiix
Lindet
1
1
3. 87
3. 50
'. 40
Lindt
9
3.80
Payen
Vieth
2.
1
31.50
33. 75
37. 01
i.50
3. (KI
4. 79
5. 8ti
.1. 3ti
10.00
ti. 14
3 95
-1. 16
4. 12
4. OS
"i.iVi
i :>o
Hervt 5
Ilha
Vieth
(.10. KI
3 * >.:,> 4't
1.64
1 83
27 72
22! 43
19. 38
20. ST.
:<0. (12
'1 30
'14. SO
(18.00
21.40
7.71
2. S.1
7 71
Balland
Hoffmann
I...
l
3?! 50
2X. 3!l
31 > v.i
1. 11
23. 93
32. 00
Incanestrato
Kajmak
Kascaval
Katwhkawalj
Krtitt
j
Spica
Zoga
Maior
Zega
{Average
Maximum . . .
Minimum
(Average
lOxMaximum .. .
[Minimum
111 Avcr.igi"
29. 07
32. 48
26. 02
31.5.1
3ti. 03
'-'3. 117
|.KI. .10
Vi'.l. 10
:vi. 2.1
i K. .19
\I0.14
24. 74
37. 48
15. 88
.V>. 79
(13. S2
50. Hi
14. 10
2.">. .10
31.24
1.31
1.45
30. Oil
:w. w,
2.1. 1(1
ti. 2.1
S. 73
4.94
28. 10
2S. 00
24. 2.1
7s. iw
1*1.74
2.01
3. 20
.42
2. .KI
1.40
2. S4
1.93
.81
9. 46
12.70
4. 5S
4. .10
8. 3S
4. Ml
ti. 00
6. 42
9. 46
17. S4
5. 04
8. 12
.7S
3.07
7. 3fi
1.10
3 9,1
8.U
13. 34
a Abnormally high ash content was due t<
coated.
b Green cheese.
Caraway sot-d.
a gypsum preparation with whirh the rheew was
60
VARIETIES OP CHEESE.
Analyses of cheese Continued.
Variety.
Authority.
Number of
analyses.
Water.
Fat.
Pro-
teids,
amids,
etc.
Milk
sugar,
lactic
acid,
etc.
Total
ash.
Salt in
ash.
Laguiole
Balland
1
Perct.
34.50
Perct.
25.20
Perct.
28.70
Per ct.
6.15
Perct.
5.45
Perct.
Griffiths
1
34 77
28.00
27 86
5.21
4 16
Ix>yden
Voelcker
i
f35. 21
\32. 89
40. 90
3.5. ti4
27. 28
29.28
11.00
29.82
27.93
29.06
35.90
28 53
5.54
4.42
1.00
4.04
4.35
5.20
5.98
1.03
1.21
1.40
Maver
1
Limburg American. . .
Arnold
1 \\crage
Maximum ...
Minimum
1
1
48.60
23. 26
42.12
33.80
34.98
21.29
29.40
21. 95
3.5.05
23.58
23.00
31. 76
""."38"
8.05
6.C9
4.82
5.10
4.44
"3". 51
Johnson
Balland
Lindet
1 ... .
52. 20
15. 00
25.90
4.40
3.38
4. 50
5.93
.68
2.90
3.30
von Klenze
Lindet
Payen
1
1
1
o
53. 74
40.30
40.07
J45.88
\43. 38
43.20
58.70
(45. 40
\37. 50
52. 40
23. 57
5.55
33. r,Q
28.73
45. 30
49. 50
23.97
9.70
2.5.90
29.83
24.40
16. 20
37.33
20.20
23.31
8.14
7.62
20.10
25. 30
16. 86
18.17
15. 50
8.88
!!
Maroilles
Mont-d'Or
Balland
Lindet
Balland
1
" '8.'84'
"o>8
9. 75
44. M
.. r ,0
3. 89
4.30
4.%
4. 75
5.00
4. 76
1.90
""3.'70
Mvsost
Lindet
Dahl . .
[Average
(^Maximum 2ti. 49
iO. 9S
10.78
53. 03
C. 09
Neufchatel
Voelcker
(Minimum 18.58
1. 24.91
9. 63
20. 80
6.79
9 00
30. 75
41.01
3. ?8
4. 92
Werenskiold. . . .
Balland
fA.vorage
22< Maximum ...
(.Minimum
29. 43
3S. 01
24. 37
(50.80
\54.80
37.90
51.72
4.08
10. 54
.07
25.15
20.59
41.30
23.99
7.66
9.19
6.34
17.60
14.43
23.10
20.73
53.24
61.38
46. 00
5.12
5.98
5. 75
6.38
5.06
1.33
4.20
3.40
3.56
Neufchatel American.
Nogelost
Olivet
Blyth 1
von Klenze 1 .
Martin ... 2.
/56.08
\57.83
J34.47
136.58
37.45
57.25
(48.51
^47.12
140.54
(43.87
M5.39
142.44
98 an
23.34
21.00
41.91
40.71
34.60
22.30
6.13
7.36
16.87
15. 8
9:97
3.36
48 16
16.67
17.00
13.03
14.18
24.04
15.03
32.72
31.63
31.29
29.93
33.12
42.12
13 OR
1.42
1.32
6.96
9.02
2.94
8.59
10.36
7.90
6.47
6.39
9.85
5 16
2.49
2.85
3.63
.51
3/JO
2.48
3.79
3.41
3.17
4.84
5.13
2.22
4.30
1.44
1.90
Payen 2
Arnold ! 1
Johnson i 1
""i."42
Dahl 3
Voelcker 3
Balland
Olmiitz
Hornig .44.54
Soxhlet 52.49
Arnold r. .... 23 01
3.37 41.04
7.70 ! 38.02
19 4Q <W RS
.16
10.89
1.79
8.14
Parmesan.
Pecorino
Chattaway y>. ft\ 17 in 43 fin
6.20
Duclaux 9
(30.09
\32.56
34.00
32.16
36.11
30.20
35.39
J27.5G
130.31
34.57
29.80
32.90
97.47
26.04
21.75
23.00
19.13
23.42
12.58
19.72
15.95
21.68
24.05
30.51
31.30
90. Of,
38.42
42.27
35.00
43.54
48.93
38.33
35.55
44.08
34.25
35.15
33.51
35.59
30.74
5.45
5.07
5.20
6.29
7.18
5.20
4.82
5.72
1.76
1.65
1.70
Lindet
Manetti
1
{Average
Maximum ...
Minimum
1
2
6.69
Patrick (2)
Paven
Soxhlet
Sartori
1 ....
{Average
Maximum ...
Minimum
6.23
6.24
6.84
5.31
.60
5.25
"4." 95
5.51
4.34
.10
Petit Suisse
Lindet
1. . .54. fin 35. m
7.30
Pineapple
Clark
/ 3.59
t 5.20
24.07
30.95
11.62
44.57
54.56
46.46
38.12
45.20
33.26
21. SO
36.60
43.28
29.35
34.45
27.00
30.36
Pont-1'Eveque
Johnson
{Average
Maximum ...
Minimum
2.49
2.75
2.16
5.06
5.69
6.18
5.10
3.97
2.24
2.61
1.86
Arnold
Pont-1'Eveque
American
Port du Salut
Balland
Lindet
1
1
46.40 25.00
51.00 23.10
20.32
17.80
6.68
1.60
4.00
2.54
4.00
""i.~90
Arnold
Balland
I...
1
26.02 50.80
27.70 35.10
20.64
31.16
2i04
Duclaux. .
2
(47.51 25.93
148.02 24.00
38.10 24.50
22.56
~24.29
24.80
4.00
3.69
5.30
3.67
1.90
1.56
2.20
1.31
Lindet
1
Rollet 1
46.46 26.31
23.66
VARIETIES OF CHEESE.
Analyses of cheese Continued.
61
Variety.
Authority.
analyses" Water. Fat.
Pro-
teids,
a m ids,
etc.
Milk
sugar, T
lactic To
add, as
etc.
al Salt in
h. ash.
Potted-
American Club
House
Weems
Pcrct. Pcrct.
1 38.9.8 34.01
Perct.
21.13
Pcrct. Per
1.
ct. Pcrct.
49
Imperial
Weems
1 30.63 33.10
26.88
4
22
Royal Paragon
Weems
1 32.85 31.52
27.74
... . 4.
13
Hoffmann. .'. .
1 . 16. 45 37. 36
5.00
19.99
20.21
19. 30
23. 79
18. 76
33. (X)
30.18
19. CO
26. 05
2. 93 8.
26 2. 42
90 5.80
73 1.22
70 1.80
43
Rebbiola
Cornalba
2 (46. 56 25. 55
Reblochon
Reindeer milk
Lindet
Werenskiold ....
53.20 20.50
1. . . . .27.70 43.11
3.
3.
2. 97 2.
. 81 6.
.02 6.
6.
Romadour
Hornig
., (56. 00 17.05
78
Roquefort
von Klenze
" J51.21 9. 16
1 43.21 10.56
01
10
Lindet
Patrick (2)
1 CO. 40 11.90
1 55.16 14.76
5.
tO 3. 90
47
Vieth
Arnold
1 44.55 16.16
(28. 35 29. 98
3 ^28.87 33.70
32. 72
32.84
28.82
34.99
25. 16
27. 16
! 6.57 5.80
i 8.82 '..
S 66
Ricotta
Holland
Bell
(22. 47 34. 02
1 28.90 38.30
1 i 32.26 34.38
8.
3.00 4.
1. 32 4.
1.4 .......
14 ..
88
Chattaway
1 29.60 30.30
28.30
25. 79
22.62
21. 92
20.50
32 24
6.
70
Hornig
1 ! 36.93 31.23
1 , 39 28 29 53
4.
1. 77 6.
5.
78
SO 5. 27
00
von Klenze. . . .
1... i 38. 94 34.14
Lindet
Muter
1 ' 36.90 ! 29. ,50
1 . 21.56 35.96
i 7.
10.
00 5.10
24
Patrick (2)
1 .... 34 37 34. 54
24.40
31. 69
26. 52
27.00
25. 79
18 72
6.
16
Pa vcn
o (26. 53 32. 31
! 4.
3. 72 5.
45
07
27
134.55 30. 14
o (23.54 40.13
~ 136.93 31.23
1" 68 47 5 22
3 97 3
78
62
Saloio
Sartori
Hoffmann
(43. SO 36. 46
36 {42.48 31.64
143.29 31.90
1 ; 76.25 1.78
(54. 37 25. 84
8. 66
13. 61
12. 94
11.37
13. 63
15. 16
r,7 r>9
10. 36
11.49
10.75 1.
5. 28 5.
2. 96 3.
5. 97 5.
1 13
7''
78
02
32 2. 49
20 2. 04
26 3. 17
Sap Sago. . . .
" 145.81 27.80
1 13 30 15 52
Savoy
Benecke
von Klenze. . .
1 47.02 6. CO 37.06
1 38 17 12. 27 4.-, 73
10.10 7.53
3. S3
Balland
., (52. 40 5. 90
28.84
27.32
32. 06
22 02
9.38 ; 3.
12. .53 4.
3.99 4.
2.69 4.
48
00
.10
00
Septmoncel .
Balland
Buttner
Iloflmami. . .
~ 1 49. 70 6. 45
1 28. 20 31.25
(Average. 43.58 27.69
Serra da Estrclla
Servian
Spalen .
5 Maximum ... 47.98 34.56
[Minimum 35.22 19.70
1. 31 87 40 05
24.03
20.40
22. 18
23. 48
32. 10
17 S3
21.32
32. 37
14. IV,
30. 78
21. 10
6. 13 4
1..V, 3.
2. 24 3.
3. 93 5.
6. 7S 8
. 78 3.
2. 63 3.
5. 12 4.
81 '_'
35
51
66 .89
79 2. .17
90 5. 26
23 . 94
:;i i.sii
81 3. 13
40 .93
38 4. 46
to
Percira
/ega
! Average 39. 34 27.93
Maximum... .10.07 37.93
Minimum.... 24.38 19 30
Average 53.99 19.30
...Maximum ... 68. 84 32.20
[Minimum 42.10 777
1 28 14 33 (9
(19.40 42.20
3 [21 'It 45 SO
i
90
Swiss American
(iriffiths
I'M (HI 34 60 28 40 4.
10
1 31 '>> 37 24 24 28 3 4(1 3.
86
1 31 37 30 58 ''7 '>6 4.
39
Muter
Patrick (2 >
1. 28.60 30 70 35.IO l.OX 4.
1 32. 97 39 03 23. 19 3.
02 .75
24
Voelcker
A mold
., (32 IS 37.36
|20.27 43.98
1 38 51 24 84
24. 31
33. 55
32. 02
22. 13
24. 82
22. SS
26. 12
21. 85
28. SI
20. 57
23. 20
23. 21
24. 76
20. 1(1
2 22 3.
A
93 .89
20 .29
70
Swiss Russian
Haecker
(41.43 29. U3
3 < .'35 91 33.21
2. 90 3. 34
:i 32 3. 06
3. 24 3. 48
1.77 5.07 1.8.1
I 43 5. 78 2. 67
6.90 7 44 4.78
.57 4.36 1.45
6.11 , 4.78
4. 36 4. 39
4. M 2. 39
1.40 .1. SO 3.40
Johnson. . . .
(38. 40 32 40
1 . . 33 79 :. 2.1
Kalantarow
(Average 3274 32.21'.
.1 .Maximum . . 35.44 37.20
[Minimum 29 so 28.97
(29. 34 36. 44
3 138.64 29. 13
|3(i.02 i 32.0.1
I... 51 40 18.30
Swiss Swedish
Tessel . . .
Oahl
Maver. . .
o From cow's milk.
fr Krotii sheep's milk.
(ireen cheese.
62
VARIETIES OF CHEESE.
Analyses of cheese Continued.
Variety.
Authority.
Number of
analyses.
Water.
Fat.
Pro-
telds,
amids,
etc.
Milk
sugar,
lactic
acid,
etc.
Total
ash.
Salt in
ash.
Blin
1
Perct.
30.14
72.44
Per ct.
15.00
6.22
Per ct.
18.12
16.91
Perct.
Per ct.
6.10
1 36
Per ct.
4.80
Topfen
Kiinig. . . ' 1
3.07
Trappist
Troves . .
Uuhner i 1-.
60.27
7.33
24.84
3.54
4.02
Adametz
Lindet
1
1
45. 80
58.70
54.02
45.87
48. 69
26. 10
18. 60
23. 74
27.21
20.90
30. 61
23.30
14.60
18.98
25.29
27.97
45.52
"2."64"
4.00
4.80
3.08
1 63
"3." 70
1.77
Vacherin
Benecke
1
Lindt
1
Fa Hot
[Average
4.43
5.58
3.10
6.38
4.94
2.79
3.68
2.08
5.03
Viterho
Sartori
1 Minimum '20. 63
10.80
17.74
28.50
30.93
34.19
Vorarllierg
Eugling
(Average
42.99
17.02
31.19
3.79
9< Maximum . . . Sli. 85
31.99
40.11
7.21
6 89
Warwickshire
[Minimum
32. 92
(5!i. 61
160. 58
(31.97
{33.61
[33. 53
28.30
37.23
36. 34
2.82
4.48
4.56
29.08
30.04
30.89
33.30
27.82
28.00
25.65
36. 42
42.37
27.43
29.70
28.19
27.20
26. 52
31. 12
1.81
3.79
2.49
Voelcker
3
l!95
2.84
' ~3.' 88"
2.49
4.36
5.60
4.55
3.70
4.55
4.41
.72
2.78
1.12
Wensleydale
Wiltshire
Chatta way
Griffiths
Jones
1...
1
1
Voelcker
3
(34. 44
^39.22
(40.07
[68. 51
^ 74. 74
28.71
19.26
25.55
3.15
4.33
29.00
34.22
26.81
22.13
14.99
3.60
2.28
2.24
3.97
3.93
4.25
5.02
5.33
2.31
2.02
1.03
.60
1.41
Eugling
3 ...
von Klenze
1
1*18. 47
31.00
5.22
3.48
18.72
64.62
3. 97 3. 62
.90
SOURCES OF ANALYTICAL DATA."
1. ADAMETZ, L.
Ueber die herstellung uml zusammensetzung des bosnisehen trappistenkases.
Milch-ztg., jahrg. 21, no. 19, p. 310-313. Bremen. May 7, 1892.
2. ARNOLI>, L. B.
Cheese and cheese making. Am. dairymen's assn.. 14th aim. rept., for the
year ending Jan. 15, 1879. Utica, N. Y., 1879. See p. 145.
Transl. abst. Milch-ztg.. jahrg. 8. no. 32, p. 468-470. Aug. 6; no. 33. p. 484,
Aug. 13; no. 34, p. 500-502, Aug. 20. Bremen, 1879. See p. 502.
3. BALLAND. A.
Les aliments. Paris, 1907. Sec v. 2, p. 237-248.
4. BELL, JAMES.
The analysis and adulteration of foods. 2 parts, illus. 20cm. Lond., 1881.
See also citations 15, 49, 53, 54.
5. BENECKE, F., and SCHULZE, E.
Untersuchungen iiber den Emmenthaler kiise und iibcr einige andere schwei-
zerische kasesorten. Landw. jahrb., bd. 16, p. 317-400. Bcrl.,1887. See
p. 338, 373.
G. BLADES, CHARLES M.
Cheshire cheese. Analyst, v. 19, p. 131-133. Lond., June. 1894.
7. BLIN. HENRI.
L'industrie fromagere en Loir-et-Cher. Le fromage de Thenay. Jrn. d'agr.
prat., ann. 61, t. 2, no. 49. p. 876-879. Paris, Dec. 9, 1897.
8. BLYTH, ALEXANDER WYNTER, and BLYTH, MEREDITH WYXTER.
Foods; their composition and analysis. 5th ed. Lond., 1903. Sec p. 306.
9. BOGGILD, B.
Eine analyse tier Gislev-kiise. Ugeskrift for landnuind. II. no. 20. 1S!K).
Abst. Biedermanns cent. f. agr.-chcm., jahrg. 20. p. 287. Leipx... IS91.
10. BRUNNICH. J. C.
Analyses of cheese and butter manufactured at the Queensland agricultural
college, Gatton. Queensland agr. jrn., v. 9, no. 4, p. 424128. Brisbane,
Oct., 1901.
11. (Bt'TTNER, ('.]
See citation 58.
12. |C.\LI)\VKI,I,.
Alp. monat,sbl., p. 158. 1877.) Sec citation :'.!). p. 325.
13. CHATTAXVAV, WM.; PEARMAIN, T. II; and MOOR. C. (i.
On the composition of cheese. Analyst, v. 1!. p. 145 117. l.ond.. July.
1894.
14. The composition of some English cheeses. Analyst, v. 20. n<>. 231, p. 132- 134.
I/ond., June, 1895.
References iiu'loscd in l>nirk'ts h.ivi' not Ix-on consultol in the original.
03
64 VARIETIES OF CHEESE.
15. CLARK, R. D.
Report on cheese. N. Y. state dairy cornmr., 3rd ann. rept. for 1886.
Albany, 1887. See p. 50, (52.
Ifi. Composition of Canadian cheese. Ibid., 5th ann. rept . for the year 1888. Albany,
1889. See p. 422.
17. Ibid., 7th ann. rept. for the year 1890. Albany, 1891. See p. 300.
18. COOKE, W. W., and HILLS, J. L.
Making cheese from different qualities (f milk. Vermont agr. exp. sta.,
5th ann. rept. [for] 1891. Burlington, 1892. See p. 90.
19. CORNALBA, G.
I formaggini di lecco. L' indns. latt. e zootec., anno 5, no. 5, p. 35. Reggio-
Eniilia, March 1, 1907.
20. I formaggi molli di lusso. II collivatore, ann. 53, no. 49, p. 713-717. Casale
Monferrato, Dec. 8, 1907.
21. CRIBB, CECIL II.
Note on Dutch cheese. Analyst, v. 31, no. 361, p. 105-111. Lond., Apr.,
1906.
22. DAHL.
Ueber Norwegens nadir, rindviehhaltung und molkereiwirthschaft. Milch-
ztg., jahrg. 1, no. 16, p. 185-191, May 15; no. 18, p. 205-212, June 15. Danzig,
1872. See p. 210.
23. DREW, CHARLES W.
Report upon cheese. Minn, state dairy and food comm., 3rd biennial rept.
Minneapolis, 1890. See p. 235.
24. DUCLAUX, PIERRE EMILE.
Le lait. Ed. 2. Paris, 1894. See p. 259-311.
25. EUGLING, W., and KLENZE, VON.
Versuche auf dem gebiete der alpenwirthschaft. Milch-ztg., jahrg. 7, no.
11, p. 141-143, Mar. 13; no. 12, p. 157-160, Mar. 20, 1878; jahrg. 9, no. 40,
p. 597-599, Oct. 6, 1880. Bremen, 1878-80.
[Bericht landw. versuchsstat., Tisigro, 1875-76. Bregenz, 1887. p. 12.] See
citation 38, p. 331.
26. [Fallot.
Prem. cong. intern, hyg. aliment., 4. sec., Paris, 1905. Analyses made at
Lab., Loir-et-Cher, Blois, France.]
27. FASCETTI, G.
Preparazione e composizione del formaggio lombardo alia crcma denominate
"Mascarpone." Ann. d. r. staz. spcr. d. cascif. Lodi, ann. 1902. Lodi,
1903. See p. 71.
28. [FLEISCHMANN, W.
Bericht d-rmilchw. versuchsstat. Iladen fiir 1880, p. 34; fur 1884, p. 30.] See
citation 39, p. 334.
29. GOESMANN, C. A.
Mass, state agr. exp. sta. Amherst, 6th ann. rept., 1888. Boston, 1889. See
p. 239.
30. GRIFFITHS, A. B.
Analyses de quelques fromages d' Angleterre. Bull, de la Soc. chim. de Paris,
ser. 3, t. 7, p. 282-283. Paris, 1892.
31. HAECKER, T. L.
Manufacture of sweet curd cheese. Minn. agr. exp. sta., Bull. no. 35, p.
104-128. St. Anthony Park, Oct., 1894. See p. 115, 122, 127.
VARIETIES OF CHEESE. 65
32. HASSALL, ARTHUR HILL.
Food: its adulterations and the methods for their detection. Lond., 1876.
See p. 450.
33. HOFFMANN, M.
Die milch wirtschaftlichen verhaltnisse Portugals. Milch-ztg., jahrg. 27,
no. 13, p. 197-199. Bremen, Mar. 26, 1898.
34. [HORNIG.
Beitrage zur geschichte, technik und statistik der kaserei. Wien, 1869,
p. 40.] See citation 39, pp. 327, 329, 330, 335, 341.
35. JOHNSON, S. W.
Analyses of some American cheese. Conn. agr. exp. sta., ann. rept., 1892.
New Haven, 1893. See p. 156.
36. [JONES.]
Cited from White, Henry. Report on the exhibition of cheese at Chester in
July, 1858. Jrn. roy. agr. soc., v. 19, p. 420. Lond., 1858.
37. [KALANTAROW, A. VON.
Ueber die chemsche zusammensetzung einiger russischer kiise. Jrn. rus.s.
phys.-chem. gesell., v. 1, p. 155. 1882.] Cited from Bericht d. dent.
chem. gesell., jahrg. 15, Jan.-June, p. 1220. Berl., 1882.
38. KLENZE, H. L. VON.
Versuche iiber die verdaulichkeit verschiedener kiisesorten. Milch-ztg.,
jahrg. 14, no. 24, p. 369-373. Bremen, June 10, 1885.
39. KOENIO, FRANZ JOSEPH.
Chemie der menschlichen nahrungs- und genussmittel. 4. aufl. Berl., 1903.
See bd. 1, 321, 335.
40. KRUGER, R.
Beitrage zur herstellung kamambertartiger weich kiise. Molk.-ztg., jahrg. 6,
no. 33, p. 402. Hildesheim, Aug. 13, 1892. [In this paper Kriiger refers
to previous papers of his in the same periodical.]
41. LEUTNER, W.
Krutt, ein von den Kirgisen bereiteter kase. Pharrn. ztschr. f. Russlaiul,
jahrg. 24, no. 1, pp. 8-9. St. Petersb., Jan. 6, 1885. Cited also in Chem.-
ztg., jahrg. 9, no. 14, p. 254. Cothen, Feb. 15, 1885.
42. LINDET, AMMANN, and BRUGIERE.
Sur la composition des principaux fromages consommes en France. Rev.
g6n. d. lait, ann. 5, no. 18, pp. 416-418. Lierre, June 30, 1906.
43. [LINDT, O., and MULLER, C.
Analysen verschiedener schweizerischer kiisesorten. General-bericht iilx r
die erete schweizerische milchproduktenaussteUung in Bern. I. !>is II.
Sept. 1867, von R. Schatzman.]
Abst. Jahresb. ii. d. fortschr. auf d. gesammtg. d. akr.-chem.. jahrg. 10, pp.
354-155. Berl., 1868. See also citation 39, pp. 321. 327. 331. 333.
44. LI.OYD, F. J.
Observations on cheddar cheese-making. Report. 1S93. Jrn. of the Bath
and west and southern counties soc., HIT. 4. v. 1. 1893 4. pp. 131-175.
Lond., 1894. Seep. 161.
45. MACUIR, Loris.
L'indiiHtrie fromagere en Fr.inche-Cmnte. Bull, d'atrr.. t. L'O, pp. 376-441.
Bmxelles, 190-1. See p. 3!H>.
46. M M.I.I. >i: \. AKNAI.HO.
Ueber die /usuiniiieiiM-t/iing des iiberreifen kases. Arch. f. hyjj., M. 14,
n(>. 2, pp. 216 224. Miinchen u. L-ip/... 1S92. See p. 220.
66 VARIETIES OF CHEESE.
47. [MAIOK, G.
Die tzigaja-race, ihre eigenschaften und ihre wirtschaftliche nutzbarkoit.
Inaug.-diss. Halle, 1887.] Cited from Thiele, Paul. Einigesuber schaf-
kasefabrikation in Siebenbiirgen. Milch.-ztg., jahrg. 26, no. 46, pp. 727-
729. Bremen, Nov. 3, 1897.
48. MANETTI, L., and Musso, GIOVANNI.
Sulla compositions del caci di grana. Staz. sper. agr. ital., v. 5, fasc. 3, pp.
174-201. Torino, 1876. See p 187.
49. Ueber die zusammensetzung und die reife des panneeankaees. Die laiuhv.
vereuchs-stat., bd. 21, pp. 211-229. Berl., 1878. See p. 215.
50. [MARTIN, En. W., and MOORE, R. W.]
See citation 14, p. 45.
51. MAYER, ADOLF.
Analysen von holliindischen kiisesorten. Milch-ztg., jahrg. 16, no. 5, p. 87.
Bremen, Feb. 2, 1887.
52. MELIKOFF, P. G., and ROSENBLATT, M.
Le brynsa, fromage russe de lait de brebis. Jrn. d'agr. prat., ami. 71.
n. s. t. 14, no. 52, p. 814-815. Paris, Dec. 26, 1907.
53. Musso, GIOVANNI, and MENOZZI, A.
Sulla composizioue degli stracchini. Staz. sper. agr. ital., 1877, v. 6, fasc. 4,
p. 201-206. Torino, 1878.
54. [MUTER, J.]
See citation 14, p. 44, 50, 52.
55. PATRICK, G. E.
(1) Changes during cheese ripening. Iowa agr. exp. sta.. Bull. 24, p. 970.
Ames, 1894.
(2) Unpublished data. Analyses made in U. S. Department of Agriculture,
1901. Samples collected by H. E. Alvord in Europe.
56. PAYEN, A.
Composition de plusieurs substances alimentaires. Jrn. de pharm. et de
chim., ser. 3, t. 16, p. 279. Paris, 1849.
57. Precis theorique et pratique des substances aliment aires. Ed. 4. Paris, 1865.
See p. 190-213.
58. PEREIRA, A. CARDOSO, and MASTBAUM, HUGO.
Technisches und analytisches uber die ka-seindustrie in Portugal. Chem.-
ztg., jahrg. 28, no. 84, p. 998-1000. Cotlu-n, Oct. 19, 1904.
59. RICHMOND, HENRY DROOP.
Dairy chemistry; a practical handbook for dairy chemists and others having
control of dairies. Lond., 1899. See p. 303.
60. [ROLLET.]
See citation 45, p. 390, 413.
61. RUBNER, M.
Analyse des sog. topfens. Ztschr. f. biol., bd. 15, p. 496. Munchen, 1879.
62. SARTORI, GIUSEPPE.
Sulla composizione della ricotta pecorina. Staz. sper. agr. ital., v. 18, fasc. 4,
aprile, p. 434-436. Asti, May 6, 1890.
63. Analisi del caciocavallo. Nota preliminare. Ibid., v. 22, fasc. 4, aprile,
p. 337-340. Asti, April, 1892.
64. Die chemie des schafkases. Milch-ztg., jahrg. 19, no. 51, p. 1001-1004.
Bremen, Dec. 17, 1890.
VARIETIES OF CHEESE. 67
65. [SHELDON, JOHN PRINCE.
Prize essay on cheese making, etc. Newcastle-under-Lyme, 1876.] See
citation, 39, p. 326.
66. SHUTTLEWORTH, A. E.
The composition of milk, cheeso, and whey in relation to one another. Ont.
agr. college, Guelph, Ont., Bull. 96. Toronto, Aug. 16, 1894.
67. Ann. rept. of the professor of chemistry. Ont. agr. coll. and exp. farm, 21st
ami. rept., 1895. Toronto, 1896. Seep. 25.
68. SIEBER, NADINA.
Ueber die angebliche umwandlung des eiweisses in fett beim reifen des
Roquefort-kases. Jrn. f. prakt. chem., n. f., bd. 21, p. 203-221. Leipx.,
1880.
69. SNYDER, HARRY.
The composition of dairy products. Minn. agr. exp. sta., Bull. 27, p. 50-('<2.
St. Anthony Park, Feb., 1893. See p. 60.
70. [SOXHLET, F.
Erster bericht iiber arbeiten der landw. versuchsatat., \Yien, v. 29, [for]
1870-78, Wien, 1878.] See citation 39, p. 322, 335.
71. SPICA, MATTEO, and BLAST, Lnoi DE.
Ricerche chimichesui formaggi siciliani. Staz. spcr. agr. ital., v. 23, fasc..2,
agosto, p. 132-153. Asti, Sept. 25, 1892. See p. MS.
72. [STORCH, V.
Forschungen auf dem gebiete der viehhaltung, 1879, p. 1(16-232.] See cita-
tion 39, p. 333.
73. STUTZER, A.
Die chemische untersuchungen der kilse. Ztschr. f. analyt. chem., jahrg. 35,
p. 493-502. Wiesbaden, 1896. See p. 502.
74. VAN SLYKE, Lucius LINCOLN.
Investigation of cheese. X. Y. agr. exp. sta., n. p.. Bull. 157. (leneva. Nov.,
1891.
75. Experiments in the manufacture of cheese during May. Ibid., Bull. 43, June,
1892.
76. Experiments in the manufacture of cheese during June. Ibid., Bull. 45,
Aug., 1892.
77. Experiments in the manufacture of cheese. Ibid.. Bull. 4(1. Sept. : Bull. 47,
Nov., 1892.
78. Summary of results of experiments made in the manufacture of cheese during
the season of 1X92. Ibid., Bull. 50. Jan., 1893.
79. Experiments in the manufacture of cheese. Ibid.. Bull. 54. May; Bull. 56,
May; Bull. 60, Oct.; Bull. 61, Nov.; Bull. 62. Dec., 1 893; Bull. 65, Jan.,
1894.
80. VIKTH, P.
Mitteilungen aus dem lahoratorium der Aylesbury Company in London.
Milch-ztg., jahrg. 16, no. 7. p. 120 121. Bremen. Feb. 16. 1SS7.
81. Mitteilungen aus dem lahorutorium der Aylesbury Dairy Company in London.
Milch-zfg.. jahrg. 21. no. 12. p. 191 192. Bremen. March 19. 1X92.
82 Bericht iiber die thatigkeit ties milch wirtschuft lichen in-iinn- in Ham* In im
jah re 1897. Hannover. 1X98. See p. 33.
83. VOELCKNKK, Aur.rsTt H.
On the composition of cheese and on practical mistakes in cheese-making.
Jrn. roy. agr. HOC., v. 22, p. 29 69. Loud.. 1X61.
84. Cheese experiments. Ibid.. \ . 23. p. I7O 191 . l.oiid.. 1X112.
68 VARIETIES OF CHEESE.
VOELCKNER, AUGUSTUS Continued.
85. On a peculiar kind of Swedish whey cheese, and on a Norwegian goats'-milk
cheese. Ibid., ser. 2, v. 6, p. 333-336. Lond., 1870.
86. Amerikanischer kase aus magerer milch mit zusatz von schmalz oder oleo-
margarin. Milch-ztg., jahrg. 11, no. 28, p. 438-439. Bremen, July 12, 1882.
87. WALLACE, HENRY C.
Investigations in cheese-making. Iowa agr. exp. sta., Bull. 21, p. 735-7(57.
Ames, 1893. See p. 756.
88. WEEMS, J. B.
Unpublished da.ta. Analyses made at Iowa agr. coll., 1896. Samples fur-
nished by J. H. Monrad.
89. WERENSKIOLD, FREDERIK II.
Aarsberetningangaaendede offentlige foranstaltningertil landbrugets fremme
i aaret 1885. Kristiania, 1886. See p. 78.
90. Ibid., [for] 1893. Kristiania, 1894. See p. 87.
91. WILSON, N. E.
Cheese and cheese manufacture. Nevada agr. exp. eta., Bull. 18, Reno, Nov.,
1892.
92. ZEGA, A.
Kajmak. Chem.-ztg., jahrg. 21, no. 6, p. 41. Cothen, Jan. 20, 1897.
93. ZEGA, A., and BAJIC, M.
Katschkawalj. Chem.-ztg., jahrg. 19, no. 85, p. 1920. Cothen, Oct. 23, 1895.
94. ZEGA, A., and PANICS, L.
Serbischer kase. Chem.-ztg., jahrg. 22, no. 18, p. 158. Cothen, March 2, 1898.
INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Abertam: Description, 7.
Albumin. See Ziger.
Alemtejo: Description, 7; analysis, 56.
Algau. See Limburg.
Algau Emmental. See Enunental.
Alpin: Description, 7.
Altenburg: Description, 7.
Alt Kuhkase. See Hand.
Altsohl. See Brinsen.
Ambert: Description, 7
Ancien Imperial: Description, 7.
Ancona. See Pecorino.
Appenzell: Description, 7.
Amauten. See Travnik.
Auvergne (or Auvergne Bleu). See Cantal.
Backstein (see also Limburg): Description, 7;
analysis, 56.
Banbur>' : Description, 8.
Barberey: Description, 8.
Battlemat: Description, 8; analysis. 56.
Bauden: Description, 8.
Belgian Cooked: Description, 8.
Bellelay: Description, 8; analysis, 56.
Bellunese. See Emmental.
Bergquara: Description, 9.
Bergues. See Leyden.
Berliner Kuhkase. See Hand.
Bleu (see also Gex; Sassenage; Septmoncel): De-
scription, 9.
Blue Dorset. See Dorset.
Bondon (see also Neufchatel): Analysis, 56.
Boudanne: Description, 9.
Boulette. See Maroilles.
Box (firm): Description, 9.
Box (soft): Description, 9.
Bra: Description, 10.
Brand: Description, 10.
Brick: Description, 10; analysis, 56.
Brickbat: Description, 10.
Brie: Description, 11; analysis, 56.
Brinscn: Description, 11; analysis, 56.
Briol. See Limburg.
Brizecon. See Keblochon.
Broccio (see also Ziger): Description, 11.
Brocotte. See Ziger.
Burgundy: Description, 12; analysis, 56.
Cacio. See Parmesan.
Cacio Pecorino Romano. See Pecorino.
Cacio Romano. See Chivari.
Caciocavello: Description, 12; analysis, 56.
Caerphilly: Description, 12; analysis, 56.
Cambridge: Description, 12; analysis, 56.
Camembert: Description, 12: analysis, 56.
Cancoillotte. See Fromage Fort.
Canquillotc (itealto Fromage Fort) : Description.
13.
Cantal: Description, 13; analysis, 56.
Carinthian. See Limburg.
Carre' Affine. See Ancien Imperial.
Castello Branco. See Serra da Estrclla.
Ceracee. See Ziger.
Champoleon: Description, 13.
Chaource: Description, 14.
Chaschol de Chaschosis: Description, 14.
Cheddar: Description, 14; analysis, 57.
Cheshire: Description, 15; analysis, 58.
Cheshire-Stilton: Description, 15.
Chevret. See Goat's Milk.
Chevrotin. See Goat's Milk.
Chivari: Description, 15.
Clerimbert. See Alpin.
Colmar. See Monster.
Commission: Description, 16.
Compiegne. See Camembert.
Contentin. See Camembert.
Cooked: Description, 16.
Cotherstonc: Description, 16; analysis, 58.
Cotrone. See Pecorino.
Cottage: Description, 16.
Coulommiers: Description, 10; analysis, 58.
Cream: Description, 10; analysis, 58.
Cream, French Demi-sel: Analysis, 58.
Crescenza: Analysis, 58.
Creuse: Description, 17.
Cristalinna: Description, 17.
Daisies. See Cheddar.
Damen: Description. 17. ,
Danish Export: Description, 17; analysis, 58.
Dauphin. See Maroilles.
Delft. See Leyden.
Derni-sel. See Cream.
Derbyshire: Description, 17; analysis. 58.
Devonshire Cream: Description, IS.
Domestic Swiss. Sff Eiiiiiirntal.
Dorset: Description, IS; analysis, 58.
Hotter: Description, 18.
Drrsdener Bierkiise. Sic Hand.
Dry: Description, 18.
Duel: Description, 18.
Dunlop: Description, IS; analysis, 5&.
Dutch: See Cottage.
Kdani: Description. IS; analysis, .VS.
Elbing: Description. !'..
Emmental: Description. 1!>; analysis, 58.
Emmersdorf. See Limburg.
Engadine: Description, 21; analysis, 58.
English Dairy: Description. 21.
Epoisse: Description. 21.
Ervy (stt alto Troves) : Description, 21.
Farm: Description, 21.
Ferme. See Farm.
Filled: Description, 21.
69
70 INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Flats. See Cheddar.
Flower: Description, 22.
Fondue. See Frontage Fort.
Fontine d'Aosta. See Emmeiital.
Forniagelle: Description, 22.
Formaggie di Capra. See Goat's Milk.
Forinuggini: Description, 22.
Formaggini di Lecco: Analysis, 58.
Fonnuggio Dolce. See Emmental.
Fonnaggio Duro. See Nostralc.
Formaggio Grana Lodigiano. See Parmesan.
Fonnaggio Tenero. See Nostralc.
Fotirme. See Cantal.
Foiinne d'Ambert. Sec Ajiibert.
Frcisa. Sec Cooked.
Fresco. See Stracchino.
Fromagcre. See Canquillote; Fromage Fort.
Fromage a la Creine. Sec Cream.
Fromage a la Pie. See Farm.
Fromage Blanc. Sec White.
Fromage Bleu. See Bleu.
Fromage Double Crcmc. See Cream.
Fromage de Boite. See Box (softi.
Fromage de Bourgogne. -Sec Burgundy.
Fromuge dc Foin. See Hay.
Fromage dc Troyes. Sec Barbcrcy.
Fromage Fort: Description, '22.
Fromage Mou. See Maqu5e.
Fromage Pcrsill(5. Sec Gex; Bleu.
Gaiskiisli. See Goat's Milk.
Gammelost: Description, 22; analysis, 58.
Gautrais: Description, 22.
Gavot: Description. 22.
Gcheimrath: Description, 22.
Grom6 (sec also Minister) : Description, 23.
Gervais (see also Cream) : Description, 23; analy^
sis, 58.
Gex: Description, 23; analysis, 59.
Gislev: Description, 24; analysis, 59
Glarnerkiise. See Sap Sago.
Gloirc des Montagues. See Damcn.
Glumsc: Description, 24.
Gloucester (sec also Derbyshire) : Analysis, 5'J.
Goat's Milk: Description, 24; analysis, 59.
Gorgonzola: Description, 24; analysis, 59.
Gouda: Description, 25; analysis, 59.
Gournay: Description, 25.
Goya: Description, 25.
Grana. See Parmesan.
Granular Curd: Description, 25.
Gratairon. See Goat's Milk.
Gray: Description, 25.
Grottenhof. See Limburg.
Gruau de Montague. See Ziger.
Grunerkiise. See Sap Sago.
Gruyere: Description, 2(5; analysis, 59.
Guiole. See Laguiole.
Giissing: Description, 26.
Hand: Description, 26.
Hartkase. See Saanen.
Harz: Description, 26; analysis, 59.
Hay: Description, 26.
Herv6 (see also Limburg) : Analysis, 59.
Hobbe. See Leyden.
Hohenburg. See Box (firm).
Hohenheim: Description, 27.
Holstein Dairy Cheese. See Leather.
Holstein Health: Description, 27.
Holstein Skim-milk: Description, 27.
Holstciner Gesundheits Kase: See Holstein
Health.
Holsteiner Magerkii.se. See Holstein Skim-milk.
Hop: Description, 27.
Hopfen. See Hop.
Iludelziger. See Ziger.
livid Gjedeost: Description, 27.
Iglesias. See Pecorino.
Ihlefcld. See Hand.
Ilha: Description, 28; analysis, 59.
Incanestrato: Description, 28; analysis, 59.
Isigny: Description, 28.
Jochberg: Description, 28.
Josephine: Description, 28.
Jura. Sec Septmoncel.
Kajinak: Description, 28; analysis, 59.
Kascaval: Description, 28; analysis, 59.
Katschkawalj: Description, 28; analysis, 59.
Katzenkopf. See Edam.
Kirgischkiise. See Krutt.
Kjarsgaard: Description, 28.
Kloster: Description, 29.
Klencz. See Brinscn.
Knaost. See Pultost.
Koejekaars. Sec Leyden.
Kolos-Monostor: Description, 29.
Komynde. Sec Leyden.
Koppen: Description, 29.
Kosher: Description, 29.
Kosher Gouda: Description, 29.
Krauterkiise. Sec Sap Sago.
Krutt: Description, 29; analysis, 59.
Kuhbach: Description, 29.
Laguiole: Description, 29; analysis, 60.
Lamothc. See Goat's Milk.
Lanark. See Limburg.
Lancashire: Description, 29.
Laudoch. See Brinsen.
Langres: Description, 30.
Lapland: Description, 30.
Larron. See Maroilles.
Latticini: Description, 30.
Leather: Description, 30.
Leder. See Leather.
Leicester (see also Derbyshire): Description, 30;
analysis, 60.
Leonessa. Sec Pecorino.
Leyden: Description, 31; analysis, 60.
Lindenhof. See Limburg.
Limburg: Description, 31; analysis, 60.
Liptau (sec also Brinsen): Description, 31.
Livarot: Description, 32; analysis, 60.
Livlandcr. See Hand.
Long Horns. Sec Cheddar.
Lorraine: Description, 32.
Liineberg: Description, 32.
Maconnais: Description, 32.
Macqueline: Description, 32.
Maigre. See Farm.
Majocchina. See Incanestrato.
Maikase: Description, 33.
Mainz Hand: Description, 33; analysis, 60.
Malakoff (see also Neufchatel): Description, 33.
Manur: Description, 37.
Maqu6e: Description, 33.
INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
71
Marianhof. See Limburg.
Markisch Hand: Description, 33.
Maroilles: Description, 33; analysis, 60.
Mascarpone: Description, 34; analysis, 60.
Mascarponi. See Ziger.
Manbollen. See Edam.
Mecklenberg Skim: Description, 34.
Mignot: Description, 34.
Milano. See Stracchino.
Mondsee. See Box (firm).
Monk's Head. See Bellelay.
Montasio: Description, 34.
Montavoner: Description, 34.
Mont Cenis: Description, 35.
Mont d'Or: Description, 35; analysis, 60.
Monthle'ry: Description, 35.
Morin. See Limburg.
Mou. See Farm.
Mozarinelli: Description, 35.
Munster: Description, 35; analysis, 60.
Mysost: Description, 36; analysis, 60.
Nessel : Description, 36.
Neufchatel: Description, 36; analysis, 60.
Neusohl. See Brinsen.
New Milk: Description, 37.
Niederungkase. See Elbing.
Nieheim: Description, 36.
Nogelost: Analysis, 60.
Nostrale: Description, 37.
Olivet: Description, 37; analysis, 60.
Olmiitzer Bierkiise. See Hand.
Olmutzer Quargel (Olmiitz): Description, 37;
analysis, 60.
Paglia: Description, 38.
Pago: Description, 38.
Paneddas. See Cooked.
Parmesan: Description, 38; analysis, 00.
PattSBlcu. See Bleu.
Pavilion. See Camembcrt.
Pecorino: Description, 30; analysis, 60.
1'ccorino Dolce. See Pecorino.
Pecorino Tuscano. See Pecorino.
Petit Carr<5. See Ancien Imperial; Neufchatel.
Petit Suisse (see also Neufchatel) : Analysis, 00.
Pflster: Description, 39.
Philadelphia Cream: Description, 39.
Pimp. See Mainz Hand.
Pineapple: Description, 39; analysis, 00.
Poitiers. See Goat's Milk.
Pont 1'Eveque: Description, 40; analysis, 00.
Port du Saint: Description, 40; analysis, 00.
Potato: Description, 40.
Potted: Description, 41; analysis, til.
Prattigau: Description, 41.
Prestost: Description, 41.
Providence: Description, 41.
Provole: Description, 41.
Provoloni. See Provole.
Puglia. See Pecorino.
Pultost: Description, 41.
Quadro. See Stracchino.
Quartlrola. See Stracchino.
Queso de Cincho: Description. 41.
Queso de Hoja: Description, 4-'.
Queso dc Mano: Description, 42.
Queso de Palma Metida. See Queso de Cincho.
Queso de Prensa: Description, !-'.
Queso de Puno: Description, 42.
Queyras. " See Champoleon.
Rabacal: Description, 42; analysis, 61.
Raden: Description, 42.
Rangiport: Description, 42.
Raper. See Rayon.
Raschera. See Nostrale.
Rayon: Description, 42.
Rebbiola: Description, 43; analysis, 61.
Reblochon: Description, 43; analysis, 61.
Recuit. See Ziger.
Reggian. See Parmesan.
Reggiano. Sec Parmesan.
Reibkiisc. See Saanen.
Reindeer Milk: Description, 43; analysis, 61.
Remoudou. See Romadour.
Rhcinwald. See Schamser.
Ricotta (see also Ziger) : Analysis, 61.
Rinnen: Description, 43.
Riesengebirge: Description, 43.
Robiola. See 'Rebbiola.
Roll: Description, 43.
Rollot: Description, 44.
Romadour: Description, 44; analysis, 61.
Romano. Sec Pecorino.
Romatur. Sec Romadour.
Roquefort: Description, 44; analysis, 61.
St. Michels. Sec Limburg.
Saint Benoit: Description, 45.
Saint Claude: Description, 45.
Saint Marcellin: Description, 45.
Saint Remy: Description, 45.
Saiiland 1'farr. Sec Prestost.
Saanen: Description, 45.
Sage: Description, 45.
Saloio: Description, 45; analysis, 61.
Sap Sago: Description, 4(i; analysis, 61.
Sassenage (see also Gex): Description, 46.
Satz. Sec Hand.
Savoy: Analysis, 61.
Scanno: Description, 40.
Seannorze: Description, 46.
Schab/.ieger. Sec Sap Sago.
Schachtelka.se. Sec Box (soft).
Schamser: Description, 40.
Schlesischer Satierniilehkiise. Sec Silesian.
Schlesischer Weichquarg. Sec Silesiau.
Schloss: Description, 47.
Schottengsied: Description, 47.
Schiitzen. Sec Limburg.
Scluvarzenl>erg: Description. 47.
Schweitzer. Sec 'Swiss.
Scncctcrre: Description, 47.
Septmoncel (sec also Clext: Description. 47; anal-
ysis, 01.
Seme. Src /igor.
Serra da Estrella: Description, 47; analysis, til.
Servian: Description, 4S; analysis, 61.
Sielx'nbtirgen. Sec Hrinsen.
Silt-Sinn: Dest-ription, 4S.
Siraz: Description, 4S.
Slipcote: Description, 4S.
Smear-ease. Sfc Cottage.
Sorte Maggengii. See Parmesan.
Sorte Vermenjja. Src Piinnrsan.
Soumiiint rain. .SVr Camembort.
Spalen: Description, 4*; analysis, 61.
72 INDEX TO DESCRIPTIONS AND ANALYSES OF CHEESE.
Sperrkase. See Dry.
Spitz: Description, 48.
Squares. See Cheddar.
Steppes: Description, 49.
Stilton: Description, 49; analysis, 61.
Stracchino: Description, 49.
Stracchino di Gorgonzola. See Gorgonzola.
Strassburg. See Miinster.
Stringer. See Spalen.
Styria: Description, 49.
Sweet Curd: Description, 50.
Swiss: Description, 50; analysis, 61.
Tafi: Description, 50.
Tamie: Description, 50.
Tanzenberg. See Limburg.
TempSte. See Canquillote.
Tessel: Analysis, 61.
Tete do Maure. See Edam.
Tete de Moine. See Bellelay.
Texel: Description, 50.
Thenay: Description, 50; analysis, 62.
Thraanen. See Emmental.
Thuringia. See Hand.
Thury-en-Valois. See Camembert.
Tignard: Description, 50.
Tilsit: Description, 51.
Tome de Beaumont. See Tamie'.
Tome de Montagne. See Vacherin.
Topfen (See also Cooked) : Analysis, 62.
Toppen: Description, 51.
Trappist: Description, 51; analysis, 62
Travnik: Description, 51.
Trouville: Description, 52.
Troyes: Description, 52; analysis, 62.
Trockenkase. See Dry.
Tuile de Flandre. See Maroilles.
Tworog: Description, 52.
Uri: Description, 52.
Vacherin: Description, 52; analysis, 62.
Vend&me: Description, 52; analysis, 61.
Villiers: Description, 52.
Viterbo (see also Pecorino): Analysis, 62.
Vlasic. See Travnik.
Void: Description, 53.
Vorarlberg Sour-milk: Description, 53; analysis
62.
Walliskase. See Saanen.
Warwickshire (see also Derbyshire) : Analysis, 62
Weihenstephan. See Box (firm).
Weisslak: Description, 53.
Wensleydale: Description, 53; analysis, 62.
West Friesian: Description, 53.
Westphalia Sour-milk: Description, 53.
Werderkase. See Elbing.
Wiltshire (see also Derbyshire): Analysis, 62.
Withania: Description, 54.
White: Description, 54.
Yorkshire-Stilton. See Cotherstone.
Young Americas. See Cheddar.
Ziegel: Description, 54.
Ziegenkase. See Goat's Milk.
Ziger: Description, 54; analysis, 62.
Zips. See Brinsen.
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