VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 31 



It bears a stamp by which the Jewish consumer identifies it. Small quantities 

 are imported into this country. 



KRUTT. 



Krutt, or Kirgischerkase, is made by the nomadic tribes of the middle Asiatic 

 Steppes from sour skim milk of the cow, goat, sheep, or camel. When the milk 

 coagulates, salt is added and the curd is hung up in a sack to drain, after which 

 it is subjected to moderate pressure. The curd is then made up into small balls, 

 which are placed in the sun to dry. 



KUHBACH. 



This is a soft-ripened, rennet cheese made from cows' milk, either whole or 

 partly skimmed. It is a German product, made in upper Bavaria. It is cylin- 

 drical in shape, weighs 2 pounds, and is 6 inches in diameter and 3 inches high. 



LAGUIOLE. 



This is a hard rennet cheese varying but little, if any, from Cantal, and re- 

 sembling Roquefort. It derives its name from the village of Laguiole in the 

 Department of Aveyron, France. The cheese is made extensively in the moun- 

 tains of Aubrac, where it is said to have been made at the time of the Roman 

 occupation. The milk, either whole or partly skimmed, is set with rennet, the 

 time allowed. being about 30 minutes. The curd is allowed to ferment for about 

 24 hours and is then put into hoops and pressed. At least one month is required 

 for ripening. Laguiole or Guiole cheese is considered superior to Cantal, 

 although the two varieties are made in essentially the same way. 



LANCASHIRE. 



This is an English cheese, named from the county in which it is made. The 

 evening's milk is partly skimmed and is heated, so that when the morning's 

 milk is added the temperature of the whole is brought to 80° F., or slightly 

 higher. Rennet enough is added to coagulate the milk in one hour. The curd is 

 broken up, stirred for a short time, and pressed on the bottom of the vat by 

 means of a heavy sieve. The whey is soon drained off, and the curd is ground 

 •in a curd mill into particles the size of kernels of corn and then put into the 

 press. Salting is done in brine, in which the cheese is placed for from four to 

 six days. From the brine tank the cheese is transferred to the curing room. 



LANGRES. 



This is a soft, rennet cheese made in the northeastern part of France. It 

 derives its name from the village of Langres in the Department of Haute-Marne, 

 where it is said to have been made since the time of the Merovingian kings. 

 The perfectly fresh milk is set with rennet at a temperature of about 90° or 

 95° F. After standing for several hours it is put into cylindrical forms. The 

 cheeses ripen for about two or three months. A ripened cheese weighs from 1^ 

 to 2 pounds and is about 5 inches in diameter and 8 inches high. For the most 

 part the cheese is consumed in the region where it is made. 



LAPLAND. 



The Laplanders make a variety of cheese from the milk of the reindeer. It 

 resembles very much the harder varieties of the Emmental group. The cheese 

 has a very unusual shape, being round and flat and so formed that a cross sec- 

 tion resembles a dumb-bell with angular instead of round ends. 



