248 SCIENCE AND PRACTICE OF DAIRYING. 



ripe Neufchatel cheeses can be kept for two months without being much 

 affected. 100 kilos, of milk give on an average 2 2 -5 kilos, of fresh 

 cheese. 



121. Rennet Cheese of a Firm Character, made from Cows' Milk- 

 Hard Cheeses. The hard cheeses gain their condition by coagulat- 

 ing the milk at higher temperatures, and in a less time than is 

 the case with soft cheeses. The curd is subsequently warmed by 

 heating it above the coagulation temperature. This subsequent 

 warming is generally carried out by warming the entire mass of 

 the curd in a kettle, with constant stirring. Occasionally, however, 

 when in a fine condition, the curd has hot whey or hot water poured 

 over it. It is not necessary to press the moulded curd; never- 

 theless it is generally done, since, by pressing it, the time required 

 for the preparation of the cheese is shortened, and the process is 

 rendered quicker. Hard cheeses, which, as a rule, are made heavier 

 and larger than soft cheeses, ripen slowly, and are almost all adapted 

 for keeping, and are thus admirably suited for export, even to 

 tropical countries. Switzerland, Holland, England, and America 

 divide between them the preparation of hard cheeses for the world's 

 market. The simplest arrangements for the manufacture of cheese 

 exist in Switzerland, in the preparation of the Emmenthaler, and the 

 most inconvenient in America, in the preparation of the Cheddar 

 cheese. In the preparation of hard cheese, the three different 

 methods of salting are brought into operation. The steeping of the 

 cheese in a solution of salt is chiefly practised in Holland, and 

 salting, by strewing the salt or rubbing it into the cheese in a dry 

 condition, is exclusively in use in Switzerland. In the preparation 

 of a few kinds of hard cheese there is developed an abundant growth 

 of certain kinds of fungi, which in time permeate the entire cheese 

 mass. 



1. America. Cheddar. 



2. Denmark. Export, Gisler cheese. 



3. Germany. Algauer Round, Leather, Tilsiter, Ragniter, El- 

 binger. 



4. England. Cheshire, Gloucester, Leicester, Dunlop, Cheddar, 

 Derby, Factory, Savoury cheese, Pineapple, Roll, Stilton, Wensley- 

 dale. 



5. France. Ger, Septmoncel, Gerom^, Port du Salut, Gautrais, 

 Providence, Rangiport, Bergues, Tantal. 



