6 BULLETIN 608, U. S. DEPARTMENT OP AGRICULTURE. 



BERGQUARA. 



This is a Swedish cheese resembling Gouda. It was known in Sweden in the 

 eighteenth century. 



BGUG-PANIR. 



This cheese, sometimes called Daralag, is made in Armenia from sheep's milk, 

 partially or entirely skimmed. Rennet is used for coagulation and the curd 

 is put into a rack for draining, after which it is broken up and salt and herbs 

 added. After pressing again, the cheese is put into a salt bath, usually for two 

 days, but sometimes for two months. 



BITTO. 



This is a cheese of the Emmental group, made in northern Italy. It is some- 

 times eaten fresh and sometimes ripened for two years, when it is very hard 

 and has small eyes. 



BLEU. 



The names Pate Bleu and Fromage Bleu are applied to several kinds of hard, 

 rennet cheese made from cows' milk in imitation of Roquefort cheese in the 

 southeastern part of France. Owing to the mottled, marbled, or veined appear- 

 ance they are also designated Fromage Persille. Among these are Gex, Sas- 

 senage, and Septmoncel. This name is also applied locally to several more or 

 less distinct kinds made in the regions of the Auvergne and Aubrac Mountains 

 and designated Bleu d' Auvergne, Cantal, Guiole or Laguiole, and St. Flour. 

 Other cheeses of this order mentioned as made in France are Queyras, Cham- 

 poleon, Sarraz, and Journiac. 



BOUDANNE. 



This is a French cheese made from cows' milk. The milk, either whole or 

 skimmed, is heated to about 85° F., sufficient rennet is added to coagulate it 

 in one hour, and the curd is cut to the size of peas, stirred, and heated to 

 100° F. or above. After standing for 10 or 15 minutes the curd is pressed by 

 hand and put into molds S inches in diameter and 3 inches in height. The cheeses 

 are drained, turned frequently, salted, and ripened for two or three months. 



BOX (FIRM). 



This cheese, known in different localities where made as Hohenburg, Mondsee, 

 and Weihenstephan, is made from cows' milk, whole, and is a rather firm rennet 

 cheese. The flavor is said to be mild but piquant. The milk is heated to 90° 

 or 93° F. in a kettle, colored with saffron, and set with sufficient rennet to cur- 

 dle it in 20 or 25 minutes. The curd is cut up as fine as peas, and the contents 

 of the kettle are heated very slowly to a temperature of 105° F., being stirred 

 meanwhile. The fire is then removed and the curd allowed to settle for five min- 

 utes, when the whey is dipped off. The curd is then dipped into a cloth, whence 

 it is scooped into hoops. Light pressure is applied, in 15 minutes the cheese 

 is turned, and the turning is repeated frequently for several hours. The 

 cheese is kept in a well-ventilated room at 60° F. for from three to five days, 

 after which it is taken to the cellar. It is salted by rubbing or sprinkling salt 

 on the surface. Ripening requires from two to three months. The cheese 

 weighs from 1 to 4 pounds, and is undoubtedly similar to the Brick cheese of 

 the United States. 



