VARIETIES OF CHEESE : DESCRIPTION'S AND ANALYSES. 23 



into a form where light pressure is applied. The cheese, still in the cloth in the 

 form, is put into the hot whey for an hour, when it is again placed under 

 pressure for a short period. It is then put into a warm place and turned daily. 

 At the end of 14 days it is packed in a chest with wet straw. The cheeses 

 vary in weight from 24 to 65 pounds each. 



GAUTRAIS. 



This is a cylindrical cheese weighing about 5 pounds and very closely resem- 

 bling Port du Salut. It is made in the Department of Mayenne, France. 



GAVOT. 



This cheese is made from cows', sheep's, or goats' milk in the Department 

 of Hautes-Alpes, France. 



GEHEIMRATH. 



This is a deep-yellow-colored cheese made in small quantities in Holland and 

 resembles a small Gouda cheese in quality and process of manufacture. 



GEROME. 



This is a soft, rennet cheese made in the mountainous regions of the Vosges, 

 France. The name is a corruption of Gerardmer, a village in the region where 

 the cheese has been made for at least 60 years. The variety is very similar to 

 Munster but not so well known. 



Cows' milk is used almost exclusively to make this kind of cheese, though 

 at times a little goats' milk is added. The fresh milk is set with rennet at 

 a temperature of about 80° or 90° F. In about one-half hour after adding the 

 rennet the curd is cut into rather large cubes and allowed to stand for about 

 one hour, when the whey is dipped off. The curd is then put into cylindrical 

 forms or hoops 6 or 7 inches in diameter. Formerly these were made of wood, 

 one being placed upon another, making a total height of 14 or 15 inches. They 

 are now being made also of tin and in various sizes. The cheeses are turned 

 after 6 hours and again after 12 hours. During the next two or three days 

 they are turned twice daily, the hoops being changed each time. A room tem- 

 perature of between 60° and 70° F. is desired during this process. The cheeses 

 are then salted, the quantity of salt used being from 3 to 3.5 per cent of the 

 weight of the cheese. 



The cheeses are then placed in a well-ventilated room for several days and 

 when sufficiently dry are transferred to the curing cellar, where they are 

 turned frequently and worked with warm salt water to prevent the growth 

 of molds. Ripening requires from six weeks to four months, depending upon 

 the size of the cheeses, which vary in weight from one-half pound to 5 pounds 

 or more. Anise is sometimes incorporated with the curd before putting into 

 the forms. This cheese when old often has a greenish appearance. 



GERVAIS. 



This is a French cheese made from a mixture of whole milk and cream. The 

 mixture is set with rennet at about 65° F., the time required being about 12 

 hours. The curd is then inclosed in cloth and hung up to drain. When suffi- 

 ciently dry it is salted and pressed into molds. The molds are soon removed, 

 and the cheese is wrapped in paraffin paper. The cheese is usually consumed 

 while fresh but may be kept for several days. Gervais is a cream cheese of 

 the Neufchatel group, made by the Maison Gervais, a French company with 

 headquarters near Paris. 



