MII DA1 315 



uliar character to the cheeses of certain districts. In 



Italy they link, -a cheese af'trr /// innnncr </'///< /-.'//..//v//, 



wlii'-li a e.MiHilerable quantity of butter is worked ; ;n<l 



the /Yr Yif/// i-lirese iif IVlgiuin is made by adding half nn 



oiiix ' 'f butter and the yolk of an egg to every pound of 



i-il iinl. 



'/' (lir r///x\r. 1'Yom the same milk il is obvious \\\-.\\ 



'dillereul si/e.-, if treated in (he same. \v:iy, will, al 



nd < I' a gixen nnmlter of months possess qualities in a 



considerable degree different. Hence, without supposing 



;MI\ iiiteriority, either in the milk or in the gvnTal mode of 



iienl, the si/e usually ado|>ted for Ihe rhee-es of a par- 



r lii-lnel or dairy, may he the cause of a recognized 



i'lf.'ii.'ritv in some quality which it is desirable that they 



should possess in ;i hi^h degree. 



The method yf C*lring has very much iulluence upon (lie 

 Bfter^ualities of the clu;esc. '1'he care with which they are 

 I, \\\r warmth of the place in which they are kept during 

 ihe iir-t iwo or three weeks, (he temperature and closeness 

 of i he. cheese-rooin m which they are afterwards preserved, 

 the frequency of turning, of cleaning from mould, and rubbing 

 with butter: all these circumstances exercise a remarkable 

 influence upon the after-qualities of the cheese. Indeed, in 

 \ery many m-taiiccs the high reputation of a particular dairy 

 <:i'M iet or dairy farm, is derived from some special attention 

 to oii or other or to all of the apparently minor points to 

 whii-h 1 have just adverted. In Tuscany, the cheeses, after 

 b-Miig hung up for some time al a proper distance from the 

 are p;i! !o ripen in an underground, cool and damp cellar ; 

 and the celebrated lYench cheeses of Roquefort are supposed 

 to owe much of the peculiar estimation in which they are held, 

 to the cool and uniform temperature of the subterranean 

 rns in which the inhabitants of the village have long 

 been ji.-e-istonied to preserve them. 



Ammontactt I cheese. The influence of the mode of curing 

 upon the quality is shown very strikingly in the small animo- 

 uiaeal ehe: -;:; of Brie, which are verv mueh esteemed in 

 I'arh. They are soft impressed cheeses, which are allowed 

 to ripen in a room the temperature of which is kept between 

 60 and 70 Farenheit, till they begin to undergo the putrefac- 

 tive fermentation and emit an ammoniacal odor. They are 

 generally unctuous, and sometimes so small as not to weigh 

 more than an ounce. 



