246 SCIENCE AND PRACTICE OF DAIRYING. 



ratio approximates to 33 to 67, and in skim-milk cheeses, according 

 to my investigations, may be from 12 to 88. 



120. Rennet Cheese of a Soft and more or less Oily Character, 

 made from Cows'-milk Soft Cheeses. In the preparation of soft 

 cheeses, the milk is set at comparatively low temperatures, and the 

 coagulation period lasts for a comparatively long time. Success 

 depends essentially on the fact of effecting the most thorough 

 possible separation of the whey and the curd. Soft cheeses are not 

 subjected to strong pressure. After the coagulation and cutting up 

 of the curd has been done, it is placed in the moulds and allowed to 

 drip, and finally is subjected in the store to treatment, which consists 

 in salting the cheese, drying it, and supervising its ripening. Indi- 

 vidual kinds of soft cheeses obtain their peculiar properties only by 

 development on their surface during the ripening of certain kinds 

 of micro-organisms. The ripening of all soft cheeses resembles 

 essentially a slow process of decomposition, taking place from out- 

 side inwards. Most kinds of soft cheeses are allowed to ripen 

 before use, only a few kinds being used in their perfectly fresh con- 

 dition. Among the soft cheeses are the finest and most highly- 

 prized table cheeses. 



(a) Cheeses which are used in a fresh condition: 



1. Belgian. Maquee or Fromage Mou. 



2. England. Cream cheese. 



3. France. Fromage de pure creme; Fromage a la creme; 

 Fromage double creme dit Suisse; Bondon, Bondon de Rouen or 

 Fromage double creme, dit Bondon; Malakoff; Petit Carres; Anciens 

 Imperiaux; Gervais and Chevalier; Coulommiers; Fresh Neufchatel 

 cheese; Fromage maigre, de Ferme mous, a la pie; Fromage blancs. 



4. Italy. Mascarponi, Giuncate, Mozarinelli. 



5. Austro- Hungary. Gloire des Montagnes and Lady cheese. 

 (6) Cheeses which are allowed to ripen before being used: 



1. Belgium. Limburg cheese, Remoudou cheese. 



2. Germany. Algauer, Remoudou, Moriner and Brioler, Mlinster 

 or Box cheese, Strasburg, Hohenheim. 



3. England. Wiltshire, Cream, Slipcote. 



4. France. Brie cheese, Coulommiers, Olivet, Ervy, Troyes, 

 Chaource, Barbery, Langres, Spoisse, Soumaintrain, Mont d'Or, 

 Se'necterre, Auvergne, Gerome', Bacherins, Fromage de foin, Camem- 

 bert. Livarot, Macquelines, Thury en Balois, Mignot, Neufchatel, 



