SPECIAL AND FANCY CHEESE. 183 



Both kinds of cheese are usually wrapped in tin- 

 foil before sending to market. Some are dipped in 

 fancy colors or oiled. 



Swiss cheese are made extensively in Green County. 

 Wisconsin, but are not made in Canada at all, so fn 

 as the Author is aware. The " Swiss eyes " are char 

 acteristic of this cheese. Its manufacture has not 

 been based upon scientific principle up to the present 

 time. The milk is set at 86 to 95 degrees and coagu- 

 lated in about thirty-five minutes. The curd is cut 

 .or broken, then heated to 134 to 148 degrees. It is 

 afterwards dipped and pressed into a flat shape about 

 two or three feet in diameter and four to six inches 

 thick. The salt is added at the end of two or three 

 days, and the cheese are ripened at a moderately low 

 temperature with eighty to ninety per cent, moisture 

 in the atmosphere. 



Gruyere is a half-skim Swiss cheese. 



The Limburg of Germany and Belgium is made 

 from both skim-milk and whole milk. The milk is 

 set at about 95 degrees and coagulated in about forty 

 minutes. The peculiar and pungent flavor of this 

 cheese is well known. 



Gorgcnzola, an Italian cheese, is made from fresh 

 warm milk directly it is drawn from the cow. It is 

 of a peculiar pink-white color. 



Cheese made from pasteurized milk lacks that con- 

 sistency of body so essential in a good cheese. The 

 rennet does not act properly when added to the milk, 

 unless a soluble lime salt such as calcium chloride be 

 added. This salt appears to restore the natural con- 



