VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 37 



MINTZITRA. 



This is a soft cheese made of sheep's milk in Macedonia. 



MONTASIO. 



This cheese originated in the part of Carinthia, in Austria, called Friaul, 

 where the value of the annual product is very large. At the present time it is 

 made not only in Carinthia but in the neighboring Provinces and in Italy. 



The milk, either whole or partly skimmed, and consisting usually of a mix- 

 ture of cows' and goats' milk, is heated in a kettle to 95° F., and sufficient rennet 

 is added to coagulate it in 30 or 40 minutes. It is then cut very carefully to 

 the size of peas and heated gradually to a temperature of 120° F. When the 

 desired temperature is reached, which is usually in about one-half hour, heat- 

 ing is stopped and the stirring continued for 30 or 40 minutes. Some of the 

 whey is dipped from the kettle, and the curd is removed by means of a cloth. 

 The cheese is pressed for 24 hours, during which time it is turned frequently. 

 The salting requires usually about one month, the total quantity applied varying 

 from 2\ to 3 per cent of the weight of the pressed cheese. After salting, the 

 cheese is taken to a well-ventilated room and allowed to dry. In this room the 

 cheese is turned frequently and rubbed in order to free it from molds. When 

 dry, it is scraped carefully and taken to the curing cellar, where it is rubbed 

 frequently with a coarse cloth, and when the rind has become firm and does 

 not show the presence of mold, olive oil is usually applied. Sometimes the 

 rind is blackened by means of soot. 



The fresh cheese is almost white. The old cheese becomes yellow, granular, 

 and has a sharp taste and characteristic odor. It is usually eaten when from 

 3 to 12 months old, but may be kept much longer and then grated. 



MONTAVONER. 



This is a sour-milk cheese made in Austria. During the process of manufac- 

 ture dried herbs (Achillea moschata and A. atrata) are added. 



MONT CENIS. 



This is a hard, rennet cheese resembling the imitation Roquefort varieties like 

 Gex and Septmoncel and made in the region of Mont Cenis, in the southeastern 

 part of France. The milk used is usually a mixture of cows', sheep's, and 

 goats'. The evening's milk is usually skimmed and added to that of the morn- 

 ing. Primitive methods of cheesemaking are employed. The milk is set with 

 rennet at a temperature of about 85° F. The curd is then cut and allowed to 

 drain for 24 hours, when fresh curd is thoroughly mixed with it. The mixture 

 is then put into molds and moderate pressure applied. After turning frequently 

 for several days, and salting, it is transferred to the curing cellar, where it is 

 turned frequently, washed with salt water to check the growth of molds on the 

 surface, and allowed to ripen for three or four months. The ripening is due 

 mainly to a penicillium which is sometimes incorporated into the curd by means 

 of moldy bread. A ripened cheese is about 18 inches in diameter, 6 or 8 inches 

 in height, and weighs about 25 pounds. 



MONT D'OR. 



This is a soft, rennet cheese of the Pont l'lSveque type, formerly made from 

 goats' milk but now made almost exclusively from cows' milk. Sometimes a 

 small quantity of goats' milk is added to the latter. 



