28 BULLETIN 608, U. S. DEPARTMENT OP AGRICULTURE. 



In one or one and a half hours the curd is broken up and the whey dipped off. 

 Caraway seed is stirred in, which reduces the curd to smaller particles. For 

 easy draining it is dipped into tin hoops, having holes, where it remains 12 hours 

 and an additional 12 hours on a drying board. It is then sprinkled with salt ; 

 when the salt is dissolved the curd is again salted and placed in the curing 

 cellar. To ripen requires three months. 



HOLSTEIN HEALTH. 



This is a cooked cheese made from sour skimmed milk, the local name being 

 Holsteiner Gesundheitska.se. The milk is- heated lightly and the curd is 

 strongly pressed ; it is then well mixed and put into a tin kettle. A little 

 cream and salt are added, and the whole is stirred while it is being heated to 

 the melting temperature over a fire. It is then put into a hoop or mold, which 

 holds about one-half pound, and is allowed to cool. 



HOLSTEIN SKIM MILK. 



As the name indicates, this is a skim-milk cheese made in the Province of 

 Holstein, where it is known as Holsteiner Magerkase. Usually in the manu- 

 facture of this cheese 6 per cent of buttermilk is added to separator skim milk. 

 A part is heated to 166° F., and the remainder is mixed with the pasteurized 

 portion. The milk is colored with saffron, and rennet powder is used for coagu- 

 lating the casein, which requires about 35 minutes. The curd is then broken 

 up and allowed to remain in the whey for 30 minutes without stirring. A cloth 

 is then used for lifting the curd from the whey, and 1 per cent of salt is mixed in. 

 The curd is pressed for one-half hour, when it is turned and pressed again. The 

 pressure is gradually increased from 5 pounds to 9 pounds for each pound of 

 cheese. The cheese is transferred to the curing cellar, which has a temperature 

 of 60° F. It is there turned daily until ripened, which requires four months. 

 Each cheese weighs from 12 to 14 pounds. 



HOP. 



Hop or Hopfen cheese is a German product. The ground curd is salted and 

 allowed to ripen for three or four days, when it is mixed with fresh curd and 

 molded into small cheeses measuring about 2* inches in diameter and 1 inch in 

 thickness. These cheeses are placed in a well-ventilated room and allowed to 

 become quite dry, when they are packed in hops. 



HVID GJEDEOST. 



This is a goats'-milk cheese made in Norway. The milk is set at 70° F. or 

 higher. The curd is broken up and cooked in the usual manner, after which 

 it is pressed in forms 9 or 10 inches long, 6 inches broad, and 4 inches high. It 

 is made only for local consumption. 



ILHA. 



Ilha is a Portuguese word meaning island, and is applied to the cows'-milk 

 cheese made in the Azore Islands and imported quite extensively into Portugal. 

 They are moderately firm cheeses, measuring 10 or 12 inches in diameter and 

 about 4 inches in thickness. 



INCANESTRATO. 



This name is applied to cheese made in Sicily. The mixture of evening's and 

 morning's milk is curdled with rennet in about three-fourths of an hour. The 

 curd is then stirred thoroughly and 2 per cent of water added. After standing 



