CHEESE FROM GOATS AND OTHER MILK. 265 



to 25 per cent. The other machine is the Prickel machine, and can also 

 be worked by two women. It pierces through, with a wheel provided 

 with 60 to 100 very fine comparatively long needles, 10 to 12 cheeses 

 every minute. Although the cheese mass is inoculated with large numbers 

 of fungoid spores, it is found that the development of moulds in the 

 interior of the cheese at the temperature prevailing in the grotto is not as 

 rapid as desirable. As the fungi in the interior of the cheese develop 

 more rapidly the more air is admitted, this is effected by pricking the 

 cheese with needles, and an increased development of fungi is obtained. 



The cheeses most prized are those made in the grottoes during the 

 months of May and June, which are ready for sale from September to 

 December. They are packed in cylindrical baskets, in wooden baskets, 

 gagets, and in boxes. Between each cheese thin pieces of wood are placed. 

 The finest cheeses are wrapped up in tin-foil. Roquefort cheeses are ex- 

 ported to all parts of Europe, to America, to the colonies, and to China. 

 The finest, and at the same time, those possessing the best keeping 

 qualities, are called Creme de Roquefort. In the districts surrounding 

 Roquefort, cheese is made from cows'-milk after the Roquefort method. 



123. Rennet Cheeses made from Goats', Buffalo, and Reindeer Milk, 

 and also from Mixed Milk. The cheeses made from this group are 

 of little importance, as they are only manufactured in small quantities, 

 and for immediate use in the neighbourhood of the place of manu- 

 facture. They are as follows: 



1. Germany. Ziegenkase des Riesengebirges, Altenburger 

 Ziegenkase. 



2. France. Mont d'Or, St. Claude, Gratairons, Chevretins, St. 

 Marcellin, Sassenage, Septmoncel, Mont Cenis, Tignards, Gavots. 



3. Italy. Blissel, Provole, Scarmorze, Borelli. 



4. Lapland. Rennthier. 



5. Norway. Hviteost. 



6. Austro- Hungary. Brinsen, Arnauten. 



7. Sweden. Ziegen, Rennthier. 



8. Switzerland. Ziegen, von Graubiinden, Gaiskasli von 

 Solothurn. 



124. Sour -milk Cheese made from Cows' Milk. Sour -milk 

 cheeses are prepared chiefly as an article of nutriment for the poor. 

 Only one kind, viz. the Glarner green cheese, constitutes an important 

 article of commerce and of export. The sour-milk cheeses are gener- 

 ally made only from skim-milk and butter-milk. Cream, however, 

 and even butter is often added to the curd, at the rate of 10 per cent 



