VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 47 



QUESO DE PUNA. 



This is a Porto Rican product, resembling very much the Cottage or Dutch 

 cheese of the United States. The milk is set with rennet, and the curd is thor- 

 oughly mashed or kneaded by hand, salt being added at the same time. The 

 curd is put into a hoop 5 inches in diameter and li inches deep, where it remains 

 without pressure for two or three days, or until it will keep its form. The cheese 

 is eaten fresh. 



RABACAL. 



This is a round, rather firm cheese made from the milk of sheep or goats in 

 the vicinity of Coimbra, Portugal. A cheese is 4 or 5 inches in diameter and 1 

 inch thick. 



RADEN. 



This is a hard, rennet cheese made from skim milk in Mecklenburg. The 

 cheese is 16 inches in diameter and 4 inches thick, and weighs 32 pounds. 

 The process of manufacture does not differ materially from that of Emmental. 



RANGIPORT, 



This cheese is in every way analogous to Port du Salut. It is about 6 inches 

 in diameter and 2J inches thick, weighs about 24 pounds, and is made in the 

 Department of Seine-et-Oise, France. 



RAYON. 



This is a special type of Emmental cheese, made largely in the Canton of 

 Fribourg, Switzerland, for exportation to Italy, though some is now manu- 

 factured in Italy. It is made of partly skimmed milk, and the cooking is con- 

 tinued to a point that insures a very dry, hard cheese, which develops no eyes. 

 After curing it is shipped largely to Turin, where it is placed on edge on shelves 

 in dry, warm caves, and the fat leaks out, leaving the cheese exceedingly dry 

 and hard, when it is used for grating. After the drying process the cheese is 

 called Raper. 



REBBIOLA. 



Rebbiola, or Robiola, is a soft cheese, made principally in the Alpine districts 

 of Italy. The process of manufacture is very simple. It is generally made 

 from milk skimmed after 12 hours, but whole milk is sometimes used. The 

 cheese is circular and weighs about 2 pounds. The ripening process is very 

 rapid, requiring usually from 12 to 15 days. The milk is set at a temperature 

 of 90° F., the time allowed being usually about one-half hour. The curd is cut 

 fine and put into molds 8 inches in diameter and 6 inches high, the bottom 

 being perforated. Five hours later the cheeses are removed from the molds 

 and placed on a draining board covered with straw. After two or three days 

 they are salted and then ripened. 



REBLOCHON. 



This is a soft, French cheese, weighing 1 or 2 pounds. It is made from fresh 

 whole milk, which is curdled with rennet at a temperature of 80° F. or above, 

 the time allowed being about 30 minutes. The curd is cut to the size of peas, 

 cooked to about 95° F., and after the removal of the whey is put into molds about 

 6 inches in diameter and 2 inches in height. A weight of about 5 pounds is 



