238 THE BOOK OF CHEESE 



inorganic salts are removed by this washing. A washed- 

 curd cheese will sometimes rot, due to the activity of the 

 putrefactive bacteria, and to the lack of the restraining 

 effect of the lactic acid-forming bacteria. Some washed- 

 curd cheeses are so soft that they will not retain their 

 normal shape. 



A washed-curd cheese is never sour because the milk- 

 sugar and lactic acid have been removed by washing. 



222. English dairy cheese. In some localities cheeses 

 are still made on the farms. These are mostly produced 

 after the stirred-curd process, hence are soft-bodied and 

 open-textured. They usually weigh ten to twelve pounds 

 and are three to four inches thick and twelve inches in 

 diameter. 



223. Pineapple cheese. This variety derives its 

 name from the fact that the cheeses are made in about 

 the size and shape of a pineapple. The curd is made 

 after the Cheddar process from either whole milk or 

 partly skimmed milk. It is pressed in molds shaped 

 like a pineapple. The cheeses are then hung in nets 

 to give the checked appearance on the surface. They are 

 rubbed with linseed oil to prevent the surface cracking, 

 and finally are shellacked. 



224. Ley den. Among specialties, a cheese called Ley- 

 den originating in Holland is made in Michigan and New 

 York. This is a part skim cheese heavily spiced with 

 caraway seed. The ripe cheese is colored red as it goes 

 to market. 



225. Cheddar cheese with pimientos. Recently some 

 Cheddar cheeses have been made with pimientos 

 added. This gives a mixture of characteristic Cheddar 

 and pimiento flavors, which seems to be desired by some 

 persons. An ordinary Cheddar curd is made and the 



