VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 39 



MYSOST. 



Mysost is made from whey, is a product of Norway, Sweden, and Denmark, 

 and, to a very limited extent, of the United States. It has a light-brown color, 

 a buttery consistency, and a mild, sweetish taste. 



The method of manufacture is as follows : As soon as the curd of the regular 

 cheese is removed from the whey the latter is strained and put into a kettle or 

 large pan over the fire, and the albuminous material which rises to the surface 

 is skimmed off. The whey is evaporated as rapidly as possible with constant 

 and thorough stirring. When it has reached about one-fourth its original 

 volume the albumin previously skimmed off is returned and stirred thoroughly 

 to break up all possible lumps. When the whey has attained the consistency of 

 thickened milk it is poured quickly into a wooden trough and stirred with a 

 paddle until cool, to prevent the formation of sugar crystals. It can then be 

 molded into the desired form. In this country it is usually made into cylin- 

 drical shapes and wrapped in tin foil. Primost is a local name for this cheese. 



NAGELKAZEN. 



This is the trade name of a species of cheese mentioned by John Ashton in an 

 article on cooperative creameries in Holland. The cheese is made of new curd 

 with cloves mixed in. 



NESSEL. 



This is a soft-cured, rennet cheese made from cows' milk, unskimmed. It is 

 an English product and is round and very thin. 



NEUFCHATEL. 



This is a soft, rennet cheese made extensively in the Department of Seine 

 Inferieure, France, from cows' milk either whole or skimmed. Bondon, Mala- 

 koff, Petit Carrg, and Petit Suisse are essentially the same as Neufchatel, but 

 have slightly different shapes. 



Neufchatel cheese is made in identically the same manner as Cream cheese, 

 with the exception that a little less rennet is used, perhaps 1 ounce of commer- 

 cial liquid rennet to 1,000 pounds of milk. This product is made from whole 

 milk or milk partially skimmed. The standard package, wrapped in tin foil, is 

 round and weighs 2% or 3 ounces, its dimensions being 1£ by 21 inches. Fac- 

 tories in the United States make a variation of the Neufchatel cheese, which is 

 very probably as good as the French variety. Makers in this country attempted 

 to vary this cheese by the use of condiments. Pimiento, or Pepper Cream, is a 

 Neufchatel cheese in which 1 pound of red peppers is used for every 10 pounds 

 of cheese. The peppers are ground very fine and thoroughly mixed with the 

 cheese ; the whole is then molded into forms and kept in a cold place. 



NEW MILK. 



This cheese is made in Holland, the process of manufacture resembling that 

 of Gouda cheese. It is made only in limited quantities at the beginning of the 

 summer season, and is eaten fresh. 



NIEHEIM. 



This is a sour-milk cheese made in Westphalia and named from a city in that 

 Province. The sour milk is heated to a temperature of 100° or 120° F. The 

 curd is collected in a cloth and allowed to stand for 24 hours, when it is worked 

 until in a fine condition. It is then made up into cakes, which are put into a 

 cellar and turned frequently for from five to eight days, when it is broken 



