NEUFCHATEL CHEESE. 247 



Bondon de Rouen, Gournay, Malakoff, Pont 1'Eveque, Anciens 

 Imperiaux, Carres affines, Bold Billiers, Tuiles de Flandre, Larrons, 

 Dauphins. 



5. Italy. Stracchino fresco, Stracchino de Milano, Stracchino 

 quadro, Gorgonzola, Calvenzano, Robbiole, Robbiollini, Formagelle. 



6. Austro- Hungary. Swarzenberger Mariahofer, Tanzenberg, 

 Grottenhofer, Hagenberg castle, Steierich, Josephine, Trappisten. 



7. Switzerland. Bellelay, Tetes de moins, Bacherins. 



8. Chili. Chili Soft cheese. 



The Preparation of Neufchatel Cheese. Neufchatel cheeses (Bondons or 

 Bondes) are highly-prized table cheeses. They are of small size and 

 cylindrical shape, and weigh '12 to '13 kilo. They are chiefly made in the 

 department of the Seine-Inferieur. Their diameter is 5 cms. and their 

 depth 8 cms. Two kinds are distinguished, fat cheese, a tout bien, and 

 skim-milk cheese. The fat cheeses are prepared as follows: The warm 

 milk is strained into stone jars, in a room having a temperature of 15 C. 

 It is treated with rennet, and the jars are placed in wooden boxes and are 

 covered with a woollen cover. After twenty-four hours the curd is turned 

 in another room into a basket made of willows, and is covered over with a fine 

 cloth. It is then allowed to drip for twelve hours over a trough. The 

 curd is then transferred in a cloth to a vessel with holes in its sides, is 

 covered over with a wooden cover and weighted down with weights. 

 When it has thus been pressed for twelve hours, the curd is transferred 

 to another cloth and thoroughly worked. If the mass be not sufficiently 

 soft, fresh curd which has not been allowed to drain is added to it. It is 

 then filled into moulds of cylindrical form, 5-5 cms. high and 6 to 7 cms. 

 broad, made out of tin. It is then firmly pressed with a stamp, and smoothly 

 cut above and below with a wooden spatula. The little cheese is then 

 removed from the mould. After the cheese has been spread on all sides 

 with salt about 500 grams are used for 100 cheeses, the cheese is laid 

 on boards over a trough to drain. When draining has proceeded for 

 twenty-four hours, it is brought into the ripening-room on a board on which 

 fresh straw is placed. Here it remains from fourteen days to three weeks 

 without being disturbed, except by being frequently turned. If the cheeses 

 become covered with a bluish-green mould, they are placed on fresh straw 

 in a special division of the ripening-room sufficiently widely apart, and 

 pressed and turned from time to time until they show on their surface 

 flecks of moulds, which, as a rule, is the case after three weeks. The 

 cheeses, when they have attained this condition, are ready for sale, but 

 they only reach their highest perfection fourteen days later. The period 

 of ripening requires on the whole from six to eight weeks. Thoroughly 



