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



PULTOST. 



Pultost, also called Knaost, is made usually from sour milk, but it may be 

 made with rennet. It is a Norwegian product and is made in private dairies in 

 the mountains of that country. The milk is placed in a kettle and, if not sour 

 enough to coagulate on warming, the acidity is increased by the addition of 

 buttermilk. When sufficient acid has developed, the milk is warmed to 113° F. 

 The curd is broken up with a scoop and stirred to keep it from matting together 

 while it is being heated to 140° F. It is then dipped and ground up fine. But- 

 termilk is added and the whole is thoroughly kneaded and put into troughs, 

 where it is covered with a cloth. It is allowed to stand for three days with 

 occasional stirring. 



QUACHEQ. 



Thig is a sheep's-milk cheese made in Macedonia. Some fermented material 

 is added to the milk to precipitate the casein. The cheese is pressed to remove 

 the whey. It is eaten both fresh and ripened. 



QUESO DE CINCHO. 



This is a sour-milk cheese made in Venezuela and known also as Queso de 

 Palma Metida. It is exported in the form of balls from 8 to 16 inches in 

 diameter and wrapped in palm leaves. 



QUESO DE HOJA. 



This a Porto Rican cheese made from cows' milk, fresh. The curd is cut 

 into blocks about 6 inches square and 2 inches thick. After part of the whey 

 is drained off. which may require several hours, the pieces of curd are immersed 

 in water or whey having a temperature of 150° F. This gives a tough layer 

 to the block of curd, which is then removed to a table and pressed or stretched 

 by the use of a broad wooden spoon or paddle. Salt is sprinkled on the surface, 

 and the piece of curd is folded and wrapped in a cloth and squeezed to force 

 out the moisture. The finished product is about 6 inches in diameter, 1 or 2 

 inches thick, and has slightly rounded top and bottom surfaces. When the 

 cheese is cut it appears to be in layers like leaves one upon another ; hence the 

 name, signifying leaf cheese. 



QUESO DE MANO. 



This is a sour-milk cheese resembling a Hand*cheese and is made in Vene- 

 zuela. It is from 6 to 7 inches in diameter. 



QUESO DE PRENSA. 



This is a Porto Rican product and is a hard, rennet cheese made from cows' 

 milk, unskimmed. The name signifies pressed cheese. The milk is allowed to 

 stand six hours without cooling, and rennet is then added. The curd is broken 

 by hand or with a stick, and after part of the whey is separated the curd is 

 transferred to a table and is broken into small pieces. It is then put into 

 wooden frames, and salt is added either as the curd goes into the frame or by 

 sprinkling on top. Light pressure is applied either by hand or by means of a 

 screw. After leaving the press, the cheese is placed on racks. It may be eaten 

 fresh or allowed to stand for from 2 to 3 months. The cheese is 11 inches long, 

 5i inches wide, 3 inches thick, and weighs about 5 pounds. 



