SOUR-MILK CHEESE. 



267 



sold when they begin to take on a yellowish external appearance, 

 or when they are surrounded with a yellowish rind some millimetres 

 thick. Many farmers do not themselves work the curd which they 

 have prepared, but sell it to the manufacturers, who carry on the 

 preparation of sour-milk cheeses on a large scale. The manufacture 

 of sour-milk cheeses is carried on in Germany to the greatest 

 extent in Hessen and Thuringia, in the Hartz, in the Riesen 

 Gebirge, and in several districts of Westphalia. Curd presses, 

 curd mills (figs. 76 and 77), and hand cheese moulds, machines for 

 brushing and washing the 

 cheese at the beginning 

 of the ripening, are the 

 utensils used in its manu- 

 facture. The sour-milk 

 cheeses made in different 

 countries are as follows : - 



1. America. Pot, Cot- 

 tage, Sour-curd, Sour-milk, 

 Queso de quincho, Queso 

 de palma metida, Queso 

 de mano. 



2. Belgium. Belgian 

 Sour-milk. 



3. Germany. Ost- 

 preuszische Glumse, Soft- 

 curd, Bauden, Alte Kuh, 

 Berlin, Soft -hand, Mar- 



kischer Preszkase, Kinnen *te- 77.- Cheshire curd MIII. 



Sarz, Ihleselder, Pimp, 



Nieheimer, Brand, Dresden, Sachsische Sour -milk, Thuringer 

 Caraway, Hartz, Main, Caraway small cheese, Health cheese, Sour- 

 milk, Potash. 



4. France. Peasant, Broccio. 



5. Italy. Chiavari. 



6. Austro- Hungary. Olmutzer Ouargeln, Borarlberger Sour- 

 milk, Sperr, Trocken, Montavoner Krauter. 



7. Russia. Livlander Sour-milk, Krutt. 



8. Sweden. Gammelost, Pultost, Knaost. 



9. Switzerland. Glarner, Schabziger. 



Preparation of Potato Cheeses. The preparation of potato cheeses is only 



