VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 9 



BRINSEN OR BRINZA. 



This cheese, known locally as Landoch, Zips, Liptau, Siebenbiirgen, Neusohl, 

 Altsohl, and Klencz, is made in the Carpathian Mountains of Hungary from 

 sheep's milk, or a mixture of sheep's and goats' milk. 



The cheese is made in small lots, from 2 to 4 gallons of milk being used at 

 one time. This is put into a kettle when fresh, and sufficient rennet is added 

 with the milk at a temperature of from 75° to 85° F. to secure coagulation in 

 15 minutes. The curd is broken up and the whey dipped, and the curd is 

 placed in a linen sack and allowed to drain for 24 hours. It is then cut into 

 pieces and placed on a board, where with frequent turnings it is allowed to 

 remain until it commences to get smeary, which requires about eight days. The 

 pieces are then laid one on top of another in a vessel holding from 40 to 60 

 pounds, where they remain for 24 hours, after which they are removed, the 

 rind cut away, and the curd or partially cured cheese broken up in another 

 vessel. After 10 hours salt is stirred in and the curd run through a mill, which 

 cuts it very fine, when it is packed in a tub with beech shavings. 



BROCCIO. 



This is a sour-milk cheese made from sheep's milk in Corsica. It is some- 

 times mixed with sugar and rum and made into small cakes. It is similar to 

 Ziger. 



BURGUNDY. 



This cheese, known in France as Fromage de Bourgogne, is described as a 

 soft, white, loaf-shaped cheese weighing about 4 pounds. 



BUTTERMILK. 



This cheese, made from the curd of buttermilk, is of somewhat finer grain 

 than skimmed-milk cottage cheese, which it closely resembles. Buttermilk of 

 0.5 or 0.6 per cent acidity is run into a steam-heated vat or starter can, or 

 placed in a pail which can be heated in a tub of hot water. The buttermilk 

 is stirred and heated to 75° or 78° F., then covered and left for one and one-half 

 or two hours. The temperature is then raised to 140° F., and in about one hour 

 the curd settles to the bottom. The whey is removed and the curd transferred 

 to a draining cloth or bag for about 10 hours. It should be stirred occasionally 

 while draining. When dry the curd is salted, put up in small packages, and 

 wrapped in parchment paper. 



CACIOCAVALLO. 



This is a somewhat peculiar kind of cheese made from either whole or partly 

 skimmed milk of cows. Various explanations have, been made as to the origin 

 of the name, which means literally horse cheese. One explanation offered is 

 that the cheese was originally made in the region of Monte Cavallo, and another 

 is that the imprint of a horse's head was made in each cheese as the trade-mark 

 of the original manufacturer. The original home of this cheese was southern 

 Italy, but it is now made extensively in northern Italy as well. The history 

 of the cheese dates back several centuries. 



The temperature of the coagulation of the milk with cennet varies greatly 

 but is usually from 90° to 95° F. The time allowed for coagulation is also 

 variable, being usually about one-half hour. The curd is cut very fine and 

 sometimes allowed to ferment for 24 hours, when it is heated by means of very 

 hot water, or more commonly hot whey, and subsequently worked by hand 

 until all the whey is expressed and the curd becomes homogeneous and capable 



