VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 15 



become colored throughout. It is then put into a kettle over a fire ; salt, milk, 

 and usually caraway seed are added, and the whole is stirred vigorously until 

 it becomes of the consistency of thick molasses, or until it strings when a spoon 

 is withdrawn from it. The mass can then be put into molds to remain until it 

 becomes cold, or placed in a vessel for keeping. It gets hard with cooling and 

 will retain the shape of the mold. 



Cooked cheese, made in northern Germany, is called Topfen, and a similar 

 product made in Sardinia is called Freisa, and Paneddas. The same kind of 

 cheese made in Belgium is called Belgian cooked cheese. Similar kinds are 

 made in other countries. 



COTTAGE. 



This is a sour-milk cheese made extensively in this country, where it is often 

 called Dutch cheese, or Smearcase. It is manufactured usually in a very small 

 way, but occasionally it is made in large factories. Skim milk is allowed 

 to sour, and the curd is then broken up and held at a temperature of about 

 100° F. for about half an hour, or until it has become sufficiently firm. The 

 whey is then drained off and the curd placed under slight pressure for a cer- 

 tain time. The curd is either consumed immediately or is packed in tubs and 

 placed in cold storage. Sometimes it is made up into shapes and wrapped 

 in tin foil. It is prepared for eating by moistening with either milk or cream. 

 No ripening is ever allowed. 



COTHERSTONE. 



This is a rennet cows' milk cheese made in Yorkshire, England, and resembles 

 the well-known Stilton cheese of that, country. It is a local product manufac- 

 tured only on a small scale. It has also been known as Yorkshire-Stilton. 



COULOMMIERS. 



This is a small-sized Brie cheese, 5 or 6 inches in diameter, 1 inch in thick- 

 ness, and weighs about 1 pound. It is made in the region of Coulommiers, 

 France. 



CREAM. 



Genuine cream cheese is made from a rich cream thickened by souring, or 

 from sweet cream thickened with rennet. This is put into a cloth and allowed 

 to drain, the cloth being changed several times during the draining, which re- 

 quires about four days. It is then placed on a board covered with a cloth, 

 sprinkled with salt, and turned occasionally. It is ready for consumption in 

 from 5 to 10 days. 



Another variety of cream cheese is made from cream with a low content of fat 

 (6 or 8 per cent). One per cent of a lactic-acid starter is added to the cream, 

 and after warming the mixture to 70° F. and thoroughly stirring, rennet is 

 added at the rate of from 1 to 1J ounces of commercial liquid rennet to 1,000 

 pounds of cream. Usually the cream is placed in shotgun cans holding about 

 30' pounds each. After setting for about 18 hours, the curd is poured, with as 

 little breaking as possible, upon draining racks covered with cloths. After a 

 few hours' drainage the cloths are drawn together, tied, placed upon cracked 

 ice, and allowed to remain overnight. The curd is then pressed, salted, and 

 worked to a paste by means of special machinery or by suitable substitutes. 

 The cheese is then molded into pieces weighing from 3 to 4 ounces, wrapped in 

 tin foil and, without curing, placed upon the market. The standard package of 

 cream cheese is 3 inches by 2 inches by 1 inch. It is a mild, rich cheese which is 



