14 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



color. The process of manufacture varies in detail in different sections. Per- 

 fectly sweet milk, night's and morning's mixed, is set at a temperature of from 

 75° to 90° F. The curd is cut in one hour, usually with an instrument in which 

 knives are set in a frame to cut cubes 1 or 1J inches square. This is pushed 

 down through the curd and finally worked back and forth at an angle. This is 

 continued for about an hour, or until the particles of curd are the size of peas. 

 The curd is then allowed to settle and mat on the bottom of the vat for about 

 an hour, when it is rolled up to one end, weighted down, and the whey drawn, 

 after the desired degree of acidity has been obtained. The curd is cut in pieces 

 the right size to handle and is piled on racks. It is then run through a curd 

 inill, salted at the rate of 3 pounds to 1.000 pounds of milk, and put into a hoop 

 having a number of holes in the side, through which skewers can be thrust into 

 the cheese to promote drainage. The cheese in the hoop is put into a heated 

 wooden box called an oven, and sometimes light pressure is applied, the pres- 

 sure increasing gradually until it reaches about 1 ton. The curing cellar or 

 room is about 60° to 65° F. The time required for thorough ripening is from 8 

 to 10 months. 



CHESHIRE-STILTON. 



This is a combination of the Cheshire and Stilton varieties of cheese, in 

 which the general characteristics of size and shape and manufacture of the 

 Cheshire are retained, and a growth of the mold peculiar to Stilton is secured. 

 The mold is produced by keeping out each day a small portion of curd and 

 mixing it with some in which the mold is growing well. 



CHHANA. 



This is a sour-milk cheese made in Asia from cows' milk, unskimmed. 



CHIAVARI. 



This is a sour-milk cheese made in the region of Chiavari, Italy, from whole 

 milk of cows. It is also known as Cacio Romano. A hard, rennet cheese made 

 in the same region is also known by this name. 



CLUB. 



This cheese very probably originated in the United States. It is prepared 

 usually from well-ripened Cheddar cheese by grinding very fine and mixing 

 with butter, condiments, spirits, etc. In the past, when prepared commercially, 

 it has been put into small porcelain jars. At the present time much of it is 

 wrapped in waxed paper and foil and is called " Snappy " cheese. Sometimes 

 pimientos are mixed with this cheese, when it is called pimiento cheese. The 

 factories add no butter in the standard brands of Club cheese. 



COMMISSION. 



This cheese is made in Holland and resembles Edam in the process of manu- 

 facture, but it has a slightly different shape, being flattened at the ends. It is 

 said to be made from cows' milk, whole. 



COOKED. 



This kind of cheese is so called because in its manufacture the curd is heated 

 to the melting point. It is made from fresh curd prepared by breaking up and 

 heating the curd of "sour, clabbered milk. When cooled sufficiently the curd is 

 placed in a receptacle and allowed to stand for three or four clays until it has 



