292 THE BOOK OF CHEESE 



and rubbed frequently with linseed oil to keep the surfaces 

 free from molds and vermin. Careful grading as to qual- 

 ity of product and consequent response to ripening con- 

 ditions produce cheeses of many degrees of excellence. 

 Those in which a ripening of three to four years is possible 

 are most highly esteemed. 



277. Regianito. A cheese of the Italian group is 

 now made in Argentina and imported to the United States 

 under the name Regianito. 



