VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 29 



for five minutes the curd is separated from the whey, pressed by' hand, and 

 sometimes allowed to ferment for two or three days, when it is cooked in whey 

 and then pressed and salted. Various spices are added. A kind known as 

 Majocchino, made in the region/ of Messina, of cows', goats', or sheep's milk, 

 contains olive oil. 



ISIGNY. 



This is an American cheese originating about 40 years ago in attempts to 

 make Camembert cheese in this country. The proper ripening for Camembert 

 cheese v/as not obtained, and hence a distinct name was given to the product. 

 The cheese is slightly larger than Camembert, but of the same shape. The 

 ripened product bears a close resemblance to Limburg. The process of manu- 

 facture is similar to that of Camembert. During ripening, however, the cheese 

 is washed and rubbed occasionally to check the growth of molds on the surface. 



JACK. 



Jack cheese was first made in Monterey County, Cal., about 35 years ago and 

 was then called Monterey cheese. Its manufacture under that name is still 

 limited to that State, but its method of manufacture agrees closely with the 

 granular-curd method for Cheddar cheese. Morning's milk is mixed with eve- 

 ning's milk and warmed in a vat to from 86° to 88° F., and rennet extract is 

 added at the rate of 6 or 8 ounces per 1,000 pounds of milk. No coloring matter- 

 is used. It is ready for the curd knife in about half an hour, its readiness being 

 determined as in Cheddar cheese. The cutting is done with a curd knife, the 

 product then being stirred by hand or by rake. The curd is heated to from 

 98° F. in winter to 105° or 110° F. in summer. After the temperature is up the 

 cheese is stirred occasionally with the rake until the whey is drawn at 0.14 

 or 0.15 per cent acidity. The curd is then stirred thoroughly to keep it from 

 matting and is salted at the rate of 1| pounds to 100 pounds of curd, the whole 

 being thoroughly stirred. During the salting process cold water is run under 

 the vat, the hot water having been previously run off. 



The curd, no hoops being used, is put into press cloths at a temperature of 

 80° or 85° F. One gallon of curd is put into each cloth, making a cheese weigh- 

 ing 61 pounds. With one hand the corners of the cloth are caught up tight, the 

 cheese being pressed and rolled with the other hand. The cheese is then pressed 

 overnight and placed in the curing rooms for three weeks before being ready 

 to ship. 



JOCHBERG. 



This cheese is made from a mixture of cows' and goats' milk in the Tyrol. 

 The cheese weighs 45 pounds and is 20 inches- in diameter and 4 inches high. 



JOSEPHINE. 



This is a soft-cured, rennet cheese made in Silesia from cows' milk, whole, 

 and is put up in small cylindrical packages. 



KAJMAK. 



The Turkish word Kajmak signifies cream and is used to designate a product 

 made in Servia and sometimes known as Servian butter. This product, how- 

 ever, is analogous to a cream cheese. The milk is boiled and put into large, 

 shallow vessels, usually of wood, and allowed to stand for 12 hours, when the 

 cream is removed and usually salted. The flavor varies greatly with the age 



