164 THE BOOK OF CHEESE 



173. Gex. A cheese under this name made in southern 

 France resembles, in its general character as a ripened 

 cheese, the English Stilton and Italian Gorgonzola. Al- 

 though it has no commercial importance, reference is made 

 to this cheese to show that mold-ripened cheeses have been 

 developed entirely independently in different countries to 

 bring about the same general character of product. 



174. Bacterially ripened series. The semi-hard cheeses 

 ripened by bacteria stand half-way between true Lim- 

 burger and the hard forms. In fact, brands of Lim- 

 burger are readily found which approach the texture and 

 ripening of Brick cheese. In the same way, Brick cheeses 

 are often found which have the appearance, texture and 

 much of the flavor of the Cheddars with only a trace of 

 the taste of Limburger. Port du Salut, Oka, Munster, 

 in France Livarot, in the Balkan regions Kascoval, belong 

 in this series. 



175. Brick cheese. The name of this cheese is 

 probably due to the finished product being about the size 

 and shape of a brick. It is similar to the German cheese 

 Backstein and may have been developed from it. It is 

 typically a sweet-curd cheese, made from milk freshly 

 drawn, without permitting the development of appre- 

 ciable quantities of acidity until after the curd has been 

 put into the hoop. In the making process-, it is inter- 

 mediate between Limburger and the cheeses of the Cheddar 

 group. Some cheese-makers use an ordinary cheese vat, 

 others a copper kettle in manufacturing. 



It is the usual practice to deliver the milk to the cheese 

 factory both morning and evening, without cooling. 

 Cheese is made twice a day. In some cases the milk 

 is delivered only once a day, and extra precautions must 

 then be taken to care for the milk properly. 



