34 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



France, where the industry is centralized. This cheese has the advantage over 

 Camembert, made in the same region, in that it may be manufactured and con- 

 sumed during the warm months. 



The milk is set with rennet at a temperature of from 95° to 104° F. After 

 one and one-half or two hours the curd is cut and placed on a rush mat or a cloth 

 and allowed to drain for about 15 minutes, during which time it is crumbled 

 as fine as possible. It is then put into tin hoops or forms 6 inches in diameter 

 and the same in height. The cheeses are turned very frequently until they 

 become firm, when they are salted .and left on the draining board for four or 

 five days. At this stage they are sometimes sold as white cheese, but more 

 often they are transferred to a well-ventilated room for 15 or 20 days and then 

 to the curing cellar, which is kept very tightly closed. By thus retaining the 

 ammonia and other products the cheese acquires a strong, piquant taste. Dur- 

 ing the process of ripening the cheeses are turned two or three times a week 

 and occasionally wiped with a cloth moistened with salt water. After ripening 

 for 10 or 12 days they are wrapped with the leaves of Typha latifolia, in France 

 commonly called laiche. In from three to five months they are colored with 

 annatto and marketed. 



LORRAINE. 



This is a small, sour-milk hard cheese made in Lorraine, Germany, where it is 

 regarded as a delicacy. It is seasoned with pepper, salt, and pistachio nuts and 

 is eaten in a comparatively fresh state. The cheeses are made in sizes of about 

 2 ounces and sell for a very high price — at the rate of about 50 cents a pound. 



LUNEBERG. 



This cheese is made in the small valleys of the Voralberg Mountains in the 

 western part of Austria. The art of cheesemaking in that locality was intro- 

 duced from Switzerland, and the copper kettle and characteristic presses are 

 used. Saffron is used for coloring, and the milk is warmed in the kettle to 

 87° or 90° F., at which temperature enough rennet is added to coagulate the 

 milk in from 20 to 30 minutes. The curd is cut into pieces the size of hazlenuts 

 and is cooked with stirring to a temperature of 122° F. The curd is dipped into 

 cloths which are put into wooden forms and light pressure is applied. The curd 

 remains in the press for 24 hours, during which time it is turned occasionally 

 and a dry cloth supplied. The cheese is then taken to the cellar, salted on the 

 surface, and occasionally rubbed and washed. When ripe it is said to be about 

 midway in type between Emmental and Limburg. 



MACONNAIS. 



This is a goats'-milk cheese, 2 inches square by 1£ inches thick, made in 

 France. 



MACQUELINE. 



This is a soft, rennet cheese of the Camembert type, 4 inches in diameter and 

 li inches thick, made from whole or partly skimmed milk in the region of 

 Senlis, in the Department of Oise, France. The milk is set with rennet at a 

 temperature of about 80 F. and allowed to stand for five hours, when the curd 

 is put into hoops. After 24 hours the hoops are removed and the cheese is 

 salted and taken to the curing room, where it remains for 20 days or more. A 

 cheese weighs about one-fourth of a pound and requires about 2 liters of milk 

 in its manufacture. It sells at a lower price than Camembert, made in the 

 same region. 



