VARIETIES OP CHEESE : DESCRIPTIONS AND ANALYSES. 5 



for three hours the cheese is turned into an earthenware mold, the wooden one 

 being removed after 24 hours. The cheeses are salted, dried in a well-venti- 

 lated room, and ripened for about three weeks, usually in a subterranean curing 

 room. In summer the cheese is often sold without ripening. A cheese is 

 5 or 6 inches in diameter and li inches in thickness. 



BATTLEMAT. 



This is an Emmental cheese made in the Canton of Tessin, Switzerland, in 

 the western part of Austria, and in the northern part of Italy. It is recom- 

 mended for localities where a great quantity of milk can not be obtained. 

 The cheese is circular in form, about 16 inches in diameter and 4 inches high, 

 and weighs from 40 to 80 pounds. It is cooked at a slightly lower temperature 

 than the Emmental and is a little softer when ripened. It ripens more rapidly 

 than the Emmental, being ready for market in about four months. 



BAUDEN. 



Baudenka.se is a sour -milk cheese made in the herders' huts in the mountains 

 between Bohemia and Silesia in essentially the same manner as Harzkase. 

 It is made up in two forms, one conical with a diameter and a height of 3£ 

 inches, and the other cylindrical, with a diameter of 5 inches and a height of 

 2A inches. It is also known locally as Koppenkase. 



BELGIAN COOKED. 



The milk, which has been allowed to curdle spontaneously, is skimmed and 

 the curd heated to 135° or 140° F. and then placed in a cloth and allowed to 

 drain. When dry it is thoroughly kneaded by hand and is allowed to undergo 

 fermentation, which takes ordinarily from 10 to 14 days in winter and six to 

 eight days in summer. When the fermentation is complete, cream and salt are 

 added and the mixture is heated gently and stirred until homogeneous, when 

 it is put into molds and allowed to ripen for eight days longer. A cheese ordi- 

 narily weighs about 3J pounds. It is not essentially different from other forms 

 of cooked cheese. 



BELLELAY. 



This is a soft, rennet cheese made from whole milk and sometimes called 

 Tete de Moine, or Monk's Head. This cheese originated with the monks of 

 the Canton of Bern, Switzerland, in the fifteenth century, and at the present 

 time is made exclusively in that locality. 



The sweet milk is set at about 90° F. with sufficient rennet to coagulate it in 

 20 or 30 minutes. The curd is cut comparatively fine and is stirred while being 

 heated slowly to a temperature of 110° F. It is cooked much firmer than Lim- 

 burg and not so firm as Emmental. 



When cooked the curd is dipped into wooden hoops lined with cloth. The 

 cheeses are pressed in rotation for a few minutes at a time, one press being 

 used for a number of cheeses. After pressing, the cheeses are wrapped in bark 

 for two weeks, or until they are firm enough to require no support. They aiC 

 cured in a moist cellar at a comparatively low temperature, as it is not de- 

 sired to have eyes develop. The cheese when ready for market has a diameter 

 of 7 inches and weighs from 9 to 15 pounds. It ripens in about 12 months 

 and will keep for three or four years. It has a soft, buttery consistency and 

 can be spread on bread for eating. 



