SOFT CHEESES RIPENED BY BACTERIA 147 



less is the yield. The composition of Limburger cheese 

 is affected by the same factors as the yield. The average 

 cheese probably carries from 40 to 42 per cent of moisture. 

 Limburger cheeses will vary in composition from this 

 analysis about as follows : water 38 to 44 per cent, protein 

 21 to 25 per cent, fat 25 to 30 per cent. The differences 

 in practice in factory groups are considerable. Certain 

 markets call for more solid brands, others for the very soft 

 forms. 



165. Munster cheese originated in Germany near 

 the city whose name it bears. There is a limited de- 

 mand for this variety in America; therefore it is not 

 extensively made. It is usually manufactured from 

 whole milk in a Limburger or Brick cheese factory. 

 The process of manufacture is between that of these two 

 varieties in temperatures used, firmness of curd and amount 

 of moisture in the curd and cheese. The process is prob- 

 ably more like that of Limburger. The curd is firmed 

 more in the whey than for Limburger, and more acid is 

 developed. The cheeses are pressed or drained in round 

 forms 7 inches in diameter and 6 inches high. The hoops 

 are lined with cloth to prevent the loss of curd particles 

 while draining. When the cheeses are sufficiently drained, 

 until they are firm enough to hold their shape, the cloths 

 are removed. The cheese is salted by rubbing dry salt 

 on the surface or soaking the cheese in brine. The prod- 

 uct is handled in the curing room very much the same 

 as Limburger or Brick cheese. When sufficiently ripe, 

 each cheese is wrapped in parchment paper and placed 

 in a separate wooden box. This cheese, when cured, has 

 a characteristic flavor which is between that of Limburger 

 and Brick. The body is more or less open. The essential 

 factor in the manufacture of Munster cheese is clean 



