SEMI-HARD CHEESES 169 



Flavor , . . 40 



Texture 40 



Color 10 



Salt . i 5 



Style _5^ 



100 



179. Composition and yield. The composition of 

 Brick cheese varies within wide limits. The average 

 cheese probably contains from 37 to 39 per cent of water, 

 although many cheeses are above and below this average ; 

 Doane and Lawson x give the fat as 28.86 per cent, pro- 

 teins 23.8 per cent and total ash 4.20 per cent. 



The composition and yield are both affected by : (1) the 

 moisture-content of the cheese; (2) composition of the 

 milk from which made; and (3) losses during the manu- 

 facturing process. The average yield of Brick cheese 

 is 11 to 13 pounds to 100 pounds of milk. 



180. Port du Salut cheese. The Trappist monks 

 originated this type of cheese in their monasteries in 

 France. Under the name of their community Oka, it 

 has been made and sold widely by the Trappist Fathers 

 of Quebec. In recent years, factories independent of 

 the order have made such cheese both in America and 

 in Europe. 



The following outline of the making process indicates 

 the close relationship between Port du Salut and Brick 

 cheeses. Whole milk or milk not over one-fifth skimmed 

 is ripened to medium acidity, then heated to 90 to 95 F. 

 according to season and acidity. Rennet enough is 



1 Doane, C. F., and H. W. Lawson, Varieties of cheese, de- 

 scriptions and analysis, U. S. Dept. Agr. Bur. of An. Ind. Bui. 

 146, 1911. 



