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



It derives its name from Mont d'Or, near Lyon, in the Department of Rh6ne, 

 France, where it is said to have been made for more than three centuries. At 

 tbe present time it is made not only in Rhone and neighboring Departments, but 

 in other parts of France, especially Eure and Oise. 



Whole or partly skimmed milk is set with rennet at a temperature of 90° 

 or 100° F. The curd, in from one-half hour to two hours after the addition of 

 the rennet in the milk and with or without cutting, is put into circular forms 

 or hoops about 4| inches in diameter and 3 inches high, which rest upon a 

 draining board covered with straw. After about one hour the cheese is turned, 

 and frequently thereafter, until firm. A disk with a light weight is sometimes 

 placed upon each cheese in order to hasten the removal of the whey. The 

 cheese is salted on the surface. It is also ripened for about one week in 

 summer and two or three weeks in winter, during which time it is turned 

 frequently and washed with salt water to prevent the growth of molds. Much 

 of it is sold in a fresh condition. 



MONTLHERY. 



This is a soft, rennet cheese made from cows' milk in Seine-et-Oise, France. 

 A large cheese is about 2 inches thick and 14 inches in diameter and weighs 

 about 5g pounds. There is also a smaller-sized cheese which weighs about 3 

 pounds. Either whole milk or partly skimmed milk is used. Rennet is added 

 to it at ordinary temperatures, and the curd when sufficiently firm is broken 

 up, put into molds, and subjected to pressure. After salting, the cheese is 

 cured for from 8 to 15 days in a so-called drying room and then ripened in a 

 cellar at a temperature of about 55° F. During the process of ripening the 

 cheese becomes covered at first with a whitish mold and later with a blue mold 

 in which red spots appear. After about one month it is ready for sale. 



MOZARINELLI. 



This is a soft, rennet cheese made in Italy from cows' milk. 



MUNSTER. 



Miinster is a rennet cheese of cows' milk unskimmed, made in the vicinity of 

 Mhnster, in the western part of Germany near the Vosges Mountains. Similar 

 cheese made in the neighboring portion of France is called Gerome, and Miinster 

 cheese made near Colmar and Strassburg is sometimes given the names of those 

 two cities. 



The milk is set at about 90° F. with sufficient rennet to coagulate it in 30 

 minutes. The curd is then broken up and allowed to stand from 30 to 45 minutes 

 without" stirring, when it is dipped with a sieve, which gives slight pressure to 

 the curd and holds back the small particles. After removing the whey the 

 curd is scooped into forms or hoops, and caraway or anise seed is usually 

 added. The hoops are made in two parts, the lower being 4 inches high and 

 7 inches in diameter, with holes in the bottom for draining, and the upper of 

 the same dimensions. The whole resembles an ordinary cheese hoop with 

 bandages. The hoop is lined with cheesecloth. After the curd has been in the 

 hoop for 12 hours the upper part of the latter may be removed, the cheese 

 turned, and the cloth removed. The cheese is now put into the upper portion 

 of the hoop and turned frequently for from four to six days. In the meanwhile 

 the temperature is held at 68° F. After salt has been rubbed on the surface 

 daily for three days the cheese is taken to the cellar, which has a temperature 

 of from 51° to 55° F., where it is allowed to ripen for two or three months. 

 When ripe the cheese sells for about 15 cents a pound. 



