VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 7 



BOX (SOFT). 



This is a rennet cheese made from cows' milk, partially skimmed, and known 

 locally as Schachtelkase. It is a rather unimportant variety produced in Wurt- 

 temberg in a small locality called Hohenheim, a name which the cheese often 

 takes. 



In making this cheese the evening's milk, skimmed, is mixed with the whole 

 milk drawn that morning, or a part of the milk is skimmed with a centrifuge 

 and is mixed with an equal volume of whole milk. The cheese is made in a 

 copper kettle. The milk is warmed to 110° F., colored with saffron, and rennet 

 added. It is allowed to stand for one or one and one-half hours before cutting. 

 The curd is cut into rather coarse particles, after which it is allowed to stand 

 for a few minutes, when the whey is dipped off, and for every 200 pounds of milk 

 used a small handful of caraway seed is added. The curd is then dipped into 

 hoops 6* inches in height and the same in diameter. It remains in these hoops 

 for 10 hours and is frequently turned, after which it is transferred to a wooden 

 hoop only one-half as high, where it remains for 12 hours. The cheese is then 

 sprinkled with salt and put into the ripening cellar, where it remains about three 

 months. 



A soft, rennet cheese known as Fromage de Boite is made in the fall in the 

 mountains of Doubs, France, and resembles Pont l'Fveque. 



BRA. 



This cheese is made by nomads in the region of Bra in Piedmont, Italy. It is 

 a hard, rennet cheese weighing about 12 pounds. The milk, which is partly 

 skimmed, is heated to about 90° F., and sufficient rennet is added to coagulate it 

 in 30 or 40 minutes. The curd is cut to the size of rice grains and the whey 

 removed after about half an hour. It is then put into a form about 12 inches 

 in diameter and 3 inches in height and subjected to pressure for from 12 to 24 

 hours. The cheese is salted by immersion in brine and also by sprinkling salt 

 on the surface, after which it is ripened. 



BRAND. 



This is a German hand cheese weighing about one-third of a pound, made from 

 sour-milk curd cooked at a little higher temperature than ordinarily practiced. 

 The curd is salted and allowed to ferment one day. It is then mixed with 

 butter, pressed into shape and dried, and finally placed in kegs to ripen, during 

 which process it is moistened occasionally with beer. 



BRICK. 



The exact derivation of this name is not known. It may have been adopted 

 because of the shape, or because of the fact that bricks are used almost exclu- 

 sively for weighting down the press. Brick cheese is a rennet cheese made 

 from cows' milk, unskimmed, and is purely an American product. In charac- 

 teristics it is about halfway between Limburg and Emmental. It has a strong, 

 sweetish taste, a sort of elastic texture, and many small, round eyes or holes. 

 It is made about 10 by 6 by 3 inches in size. Many factories, especially in 

 southern Wisconsin, make this product. 



Perfectly sweet milk is set in a vat at 86° F. with sufficient rennet to coagu- 

 late it in 20 or 30 minutes. The curd is cut with Cheddar curd knives, is 

 then heated to 110° or 120° F., and is stirred constantly. The cooking is con- 

 tinued until the curd has become so firm that a handful squeezed together will 



