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



relished most when eaten a few clays after it is made. Cream cheese is now 

 quite extensively made in the larger factories of the United States, where the 

 ever-increasing demand for it makes it one of the most popular varieties of 

 soft cheese. 



A so-called double-cream cheese, known in France as Fromage Double Creme, 

 is made by coagulating a mixture of milk and cream, putting it into a cloth, 

 and allowing it to drain thoroughly, when it is salted, kneaded, and molded into 

 any desired shape. It is eaten fresh. The Gervais is a cheese of this kind. 



A French cream cheese, Fromage a, la Creme, is prepared by mixing sweet 

 cream with well-ripened sour-milk curd or rennet curd. Another French cream 

 cheese, which contains considerable salt as a preservative, is known as Demi-sel. 



CREUSE. 



This is a skim-milk, farm cheese made in the department of the same name in 

 France. Coagulation is produced either by the addition of a small quantity of 

 rennet or by heating the sour milk. When set with rennet, the period required 

 is usually 12 hours. The curd is put into earthenware molds about 7 inches in 

 diameter and 5 or 6 inches in height, the bottom and sides being perforated. 

 After draining for several days the cheese is removed from the molds, salted, 

 and frequently turned. In time it becomes very dry and hard and may be 

 preserved for a year or even longer. The cheese is also ripened by placing in 

 tightly closed receptacles lined with straw, in which case it becomes yellow and 

 soft and acquires a very pronounced taste. 



CRISTALINNA. 



This is a hard, rennet cheese made from cows' milk in the Canton of Grau- 

 bunden, Switzerland. 



DAMEN. 



This is a soft, uncured, rennet cheese made from cows' milk in Hungary and is 

 much in demand in the markets of Vienna. It is sometimes known as Gloire 

 des Montagues. 



DANISH EXPORT. 



This cheese is made in some of the creameries of Denmark to furnish an 

 outlet for the skim milk and the buttermilk. In the process of manufacture as 

 high as 15 per cent of fresh buttermilk is added to the skim milk. The mixture 

 is set at 98° F., with sufficient rennet to coagulate it in 25 minutes. The curd 

 is carefully and evenly cut. stirred for a few minutes, dipped into forms having 

 rounded bottoms, kneaded, pressed down, and finally covered with a board upon 

 which a weight is placed. Twelve hours later the cheeses are placed in a brine 

 tank for 24 hours, when they are taken out and covered with salt for a short 

 time. They are then transferred to the ripening room, where the temperature 

 is about 55° F., and are turned and wiped with a cloth every day for five weeks. 

 The cheeses are small, flat, and cylindrical. 



DERBYSHIRE. 



This is a hard, rennet cheese made from cows' milk, whole, in Derbyshire, 

 England. It is cylindrical in shape and about the size of the Cheshire, though 

 often smaller. It is made usually in farm dairies, and because of this fact the 

 size varies with the size of the herd. The quality also varies to such an extent 

 that very few really good cheeses can be found. Night's milk in which the 



