VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 41 



and is cooked until it has the proper degree of firmness, after which it is 

 kneaded together and the whey removed. It is then put into round forms, 

 sprinkled with salt, and allowed to remain for two days. The cheese then 

 goes into brine, where it may be kept for a year, or even longer. A softer, 

 milder cheese is produced by leaving it in the brine for two months. 

 Tuschinsk and Kasach are other names for Ossetin. 



OSTIEPEK. 



This is a sheep's-milk cheese made in the Carpathian Mountains. The 

 process is said to be the same as that used by the Italians in making the better 

 known Caciocavallo. 



OVCJI SIR. 



This is a sheep's-milk cheese made in the Slovenian Alps. Morning's milk is 

 mixed with evening's milk in a kettle holding about 50 liters and warmed to 

 from 86° to 95° F. over an open fire. A sufficient quantity of rennet made 

 from a kid's stomach is added to coagulate it in about 30 minutes. The curd 

 is broken up and heated to 122° F., drained for an hour in a rack, and placed 

 on a wooden vessel or hoop. Salt is rubbed on the surface of the cheese each 

 day for a week. The cheese is ripened for three months in a cellar, and when 

 ready for sale weighs from 6 to 10 pounds. 



PAGLIA. 



This is a more or less successful imitation of Gorgonzola cheese, made in the 

 Canton of Ticino, Switzerland. A cheese is 8 inches in diameter and 2 inches in 

 thickness. The milk is set at a temperature of 100° F., the time allowed being 

 about 15 minutes. The curd is broken up, stirred, and put into hoops. When 

 sufficiently drained the cheese is taken to a cool cellar and placed on straw, 

 where fermentation is usually very rapid and marked. The process is delayed 

 to some extent by excessive salting, which is continued for about a month. 

 The cheese is very soft in consistency and has a pleasant, aromatic flavor. 



PAGO. 



This is a rennet cheese made from sheep's milk in the island of Pago, in the 

 Province of Dalmatia, Austria. It is put up in sizes weighing from one-half to 

 8 pounds. 



PARENCIA. 



This is a sheep's-milk cheese made in Hungary. The process is similar to 

 that used in making Caciocavallo. 



PARMESAN. 



Outside of Italy this name is in common use for the cheese made and known 

 in that country for centuries as Grana, the term " grana " or " granona " re- 

 ferring to its granular appearance when broken, which is necessary on account 

 of the hardness of the cheese, cutting being practically impossible. . There 

 are two quite distinct kinds of this cheese — one made in Lombardy and the 

 other in Emilia, the centers of production being separated by the River Po. 

 Parma, situated in Emilia, has long been an important commercial center for 

 both kinds, and to this fact the name Parmesan is due. The use of the term 

 " Parmesan," however, is sometimes restricted to the cheese made in Lombardy, 

 the term " Reggian " being used to designate that made in Emilia. Italian 



