CHEESE 125 



well as with macaroni and is much relished by the 

 Italians. 



Limburger, Brick, Munster and other similar semi- 

 soft cheese of the proverbial strong flavor, originated 

 in Belgium and Bavaria, but are now largely made in 

 Northern New York and Wisconsin as well. 



For Limburger the milk is not ripened as for Cheddar 

 but is set with rennet quite sweet at* a temperature of 

 about 90°; the curd is cut rather soft, care being taken, 

 however, not to lose butter-fat. The curd is but slightly 

 ^'cooked," to a temperature not to exceed 96°, and is 

 not salted in the vat but is dipped out into perforated 

 wooden boxes or molds about 5 inches square and left 

 to drain without pressure. The cheese are placed edge- 

 ways like bricks on shelves and are rubbed with salt 

 and turned every day until cured. During the curing 

 process moisture exudes and a fermentation takes place 

 which develops the well-known ''Limburger" flavor. 

 After eight or ten weeks the cheese is packed in paper 

 and tinfoil and is ready for the market. 



Brick cheese is something between a Cheddar and a 

 Limburger, of a milder flavor than either, not as hard 

 as the former but firmer than the latter. 



The milk is slightly ripened and is set with rennet at 

 86° so as to coagulate in 20 minutes. The curd is 

 *' cooked" to 110° or more and is not allowed to ''mat" 

 as for Cheddar cheese, but is dipped out of the vat 

 before much acidity has developed, into the molds, 

 which are rectangular boxes without top or bottom 

 placed on a draining table where the whey runs off. 



The mold is usually 5 inches wide, 8 inches deep and 

 10 inches long. \ATien it is filled with curd a follower 

 is put on the top and a slight weight, a couple of bricks, 



