VARIETIES OP CHEESE: DESCRIPTIONS AND ANALYSES. 21 



number of them are placed in a tub which may contain 1,000 pounds of cheese. 

 Sometimes Emmental cheese is made up in the form of blocks instead of the 

 shape of millstones. The blocks are about 28 inches long and 8 inches square 

 in the other dimensions. 



ENGADINE. 



This is made in the Canton of Graubiinden, Switzerland, and is a rennet 

 cheese made from cows' milk, unskimmed. 



ENGLISH DAIRY. 



This name is applied to a very hard cheese, made in the same general way 

 as Cheddar, but cooked much more. It has been made mostly in the United 

 States and is used for culinary purposes. 



EPOISSE. 



This is a soft, rennet cheese made from whole or partly skimmed milk in the 

 Department of Cote d'Or, France. 



ERIWANI. 



This cheese usually is made in the Caucasus from sheep's milk. The fresh 

 milk is set at about 95° F., with sufficient rennet to coagulate it in 20 minutes. 

 The curd is broken up, and the whole is put into a sack, allowed to drain, and 

 then pressed with stones until the whey stops running. The cheese is salted in 

 brine. Different local names are given to this product, Karab, Tali, Kurini, 

 Elisavetpolen, and Kasach being mentioned. 



« 

 ERVY. 



This is a soft whole-milk, rennet cheese resembling Camembert and deriving 

 its name from the village of Ervy, in the Department of Aube, France. It is 

 about 7 inches in diameter, 2£ inches thick, and weighs about 4 pounds. 



FARM. 



This cheese, made in France, and known variously as Fromage a. la Pie, Mou, 

 Maigre, and Ferme, is essentially the same as our cottage cheese. The method 

 of making .is very simple. When the skimmed milk has become curdled, the 

 whey is poured off and the curd kneeded and molded into various sizes and 

 shapes. Draining is sometimes hastened by placing a board and weight upon 

 the curd. Salt and sometimes sweet cream are added. The cheese is consumed 

 usually on the farm where made, either while fresh or after it has undergone 

 fermentation. 



FILLED. 



Filled cheese is the name applied to cheese from which the butterfat has been 

 removed and foreign fats added. The foreign fat is added by stirring it vio- 

 lently in the milk and setting with sufficient rennet to coagulate quickly. The 

 rest of the manufacture is the same as for Cheddar cheese. For a number of 

 years filled cheese was very extensively manufactured in. the United States, but 

 State and Federal laws have made it no longer practicable. Many of the Euro- 

 pean varieties of cheese are counterfeited or adulterated in the same manner. 



