VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 43 



Viterbo cheese the milk is curdled by means of a wild artichoke, Cynara, 

 scolymus. 



PECORINO SARDO. 



This is a rennet, sheep's-milk cheese, made in Sardinia. A rennet made by 

 soaking calves' stomachs a day in salt water is added to the freshly drawn 

 milk, the temperature for adding the rennet being determined by the hand. 

 The coagulated milk is allowed to stand until clear whey shows around the 

 edges of the kettle, when the curd is broken up and put into molds under light 

 pressure until the whey stops running. The cheese is salted in brine for a day 

 and is then placed in the curing room. 



PENTELEU. 



This cheese is made in Roumania, from sheep's milk, after the general process 

 used in making Caciocavallo. 



PFISTER. 



This cheese is classed in the Emmental group, though its method of manu- 

 facture differs materially. It is made from fresh skimmed milk of cows. It 

 takes its name from Pfister Huber, in Cham, Switzerland, who evidently was 

 the first to manufacture it. 



The milk is set at 85° F. with sufficient rennet to coagulate it in 30 minutes. 

 The curd is cut coarse and allowed to stand for 15 minutes, when the whey is 

 dipped off. The curd is again stirred for five minutes, care being taken that the 

 temperature does not fall below the setting point. The curd is again allowed 

 to stand for five minutes, when it is taken from the kettle in a cloth and put 

 in a hoop, where it is pressed for 24 hours, being turned occasionally and dry 

 cloths substituted. The cheese is transferred from the press to the salt bath, 

 where it remains for three days. It is then taken to a moist room having a 

 temperature of 85° F., where it is placed on shelves and turned and occasionally 

 salted. The cheese is ready for market at about 6 weeks of age. It is drum- 

 shaped, like a characteristic Emmental, but not so large, weighing about 50 

 pounds. 



PHILADELPHIA CREAM. 



This is an ordinary cream cheese, put up by a firm in the State of New York. 

 It is 3 by 21 by li inches in size and is wrapped in parchment paper and tin 

 foil. 



PIMIENTO. 



Pimiento cheese is any kind of cheese to which pimiento or Spanish peppers 

 have been added, the most common type being Neufchatel or cream ; they 

 are sometimes added to Club cheese or Cottage cheese and occasionally to hard 

 Cheddar cheese. 



PINEAPPLE. 



This cheese, which is said to have had its origin in Litchfield County, Conn., 

 about 1845, is so named from the fruit whose shape the cheese is made to 

 resemble. It is a hard," rennet cheese made from cows' milk, whole. The 

 cheese is quite hard and rather highly colored. The early process of manu- 

 facture is the same as Cheddar, except that it is cooked much harder. The 

 curd is pressed into the desired shape in various sizes up to 6 pounds in weight. 

 After pressing, the cheese is dipped for a few minutes in water at 120° F. and 

 is then put into a net for 24 hours, which gives it the diamond-shaped corru- 

 gations on the surface. It requires several months to ripen, during which time 

 the surface is rubbed with oil, making it very smooth and hard. 



