36 BULLETIN" 608, U. S. DEPARTMENT OP AGRICULTURE. 



which the Larron and the Tuile de Flandre are best known. The cheese as made 

 at Maroilles is about 6 inches square and 2 inches thick; that made at Saint 

 Anbin is 5 inches square and 3 inches thick. The Larron is about 2| inches 

 square and li inches thick and weighs about 6 ounces, while the Tuile de 

 Flandre is about twice as large. The Dauphin is semilunar in shape and con- 

 tains herbs. A pear-shaped form, designated Boulette, may be made in part 

 from buttermilk. 



The best cheese is made from fresh, whole milk, although the most of it is 

 made from milk partly or entirely skimmed. The temperature of setting with 

 rennet is about 75° F. and the time allowed from one to four hours. The curd 

 is drained for one or two hours in a box having a perforated bottom and is 

 then put into square forms or hoops 5 or 6 inches on a side and 3 or 4 inches 

 high. The cheese is turned frequently until firm and then salted on all six 

 faces and taken to the curing cellar, where it is washed frequently with salt 

 water to prevent the growth of molds. Ripening requires from three to five 

 months. Defective cheeses are said to be common. 



MASCARPONE. 



This is a cheese about 2 inches in diameter and 2£ inches in height, and made 

 in Italy. The cream is heated to about 194° F., and dilute acetic or tartaric 

 acid is added. The mixture is stirred and drained through cloth, then put into 

 molds, and eaten in a fresh condition. 



MECKLENBURG SKIM. 



This is a rennet cheese made from skim milk and named from the province 

 in which it is made. The milk is placed in a copper kettle and warmed with 

 steam. Saffron is added for coloring, and sufficient rennet is used to coagulate 

 the milk in 30 minutes. The curd is broken up into particles the size of peas. 

 The temperature is raised to 92° F. in 12 minutes. The curd is then removed 

 from the kettle by means of a cloth, put into a hoop, and pressure applied. 

 This is increased gradually until it reaches .15 times the weight of the cheese 

 in 24 hours. The cheese is then placed in a drying room held at 70° F. until 

 a rind is formed. As much salt as can be absorbed is then sprinkled on the 

 surface. In the meanwhile the cheese is taken from the drying room and 

 placed in the regular curing room, which has a temperature of 60° F. and a 

 relative humidity of from 85 to 95 per cent. 



MESITRA. 



This is a soft, sheeps'-milk cheese made in the Crimea. The fresh milk is 

 set with rennet in a copper kettle. After cutting, the curd is heated over a 

 slow fire. The curd is dipped when comparatively soft and subjected to light 

 pressure. The cheese is often eaten fresh and unsalted. 



MIGNOT. 



This is a soft, rennet cheese, either cylindrical or cubical in form. It has 

 been made in the Department of Calvados, France, for more than 100 years 

 and resembles Pont l'Eveque and Livarot. There are two types of this cheese, 

 white and pass§; the first, a fresh cheese, is made during the period from 

 April to September, and the second, a ripened cheese, is made during the re- 

 mainder of the year. 



