THE EMIGRANT'S HAND-BOOK. 483 



day that it was taken from the cow, it was only by keep- 

 ing a large number of cows that the manufacture could 

 be carried on ; and the owner of a few cows only was una- 

 ble to succeed. At present, however, it appears that cheese 

 dairies have been established by the poor peasantry join, 

 ing together, and thus competing with the more wealthy. 

 Another excellent cheese is made at Neufchatel. The 

 Schabziegar cheese is made by the mountaineers of the 

 canton of Glarus. It has a marbled appearance and aro- 

 matic flavor, from the bruised leaves of the melilot. The 

 milk is exposed to the temperature of 46 for five or six 

 days, when the cream is completely formed, and is taken 

 off. The skim-milk is coagulated by sour milk, and 

 not by rennet, and the curd thus obtained is pressed 

 strongly in bags, and when sufficiently pressed and dried, 

 it is ground to powder, salted and mixed with the bruised 

 flowers or seeds of the melilotos officinalis, and afterward 

 again pressed into cheese. The entire separation of the 

 cream, or unctuous part of the milk, is essential. Some 

 Swiss is also manufactured from a mixture of ewe-milk 

 with that of the cow. 



Westphalia Cheese is a skim-milk cheese, and is a re- 

 markable instance of how much the quality of the cheese 

 depends upon the manufacture. It is described by some 

 as being preferable to the Dutch, Swiss, and even Par- 

 mesan, cheese. The cream is allowed to remain till the 

 milk beneath is sub-acid ; it is then removed, and the 

 milk placed near a fire to coagulate. The whey is next 

 expressed from the curd, which is dried and crumbled be- 

 tween the hands. It remains for several days, until the 

 putrid fermentation commences ; but this is stopped by 

 kneading it into balls with caraways, salt, butter, pound- 

 ed pepper, and cloves. Sometimes these balls, or little 

 cheeses, are hung up in the smoke of a wood fire. 



Cheese from milk and potatoes, is manufactured in 

 19 



