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



placed upon each cheese, which is turned frequently and salted after about 

 12 hours. In a moist room having a temperature of about 60° F. the desired 

 degree of ripening is obtained in four or five weeks. An imitation of this 

 cheese, made in Savoy, France, is known as Brizecon. 



REINDEER MlLK. 



In Norway and Sweden the milk of the reindeer is sometimes used for 

 cheesemaking. Rennet is added at 100° F.. and the curd is cut and dipped 

 into a large frame, where it is pressed lightly. The mass of curd is then cut 

 into pieces 5 by 4 by 2* inches, which are salted on the surface and are allowed 

 to ripen in a dry curing room. 



RIESENGEBIRGE. 



This is a soft, rennet cheese, made from goats' milk in the mountains on the 

 northern border of Bohemia. The milk is set at about 90° F. The curd is 

 broken up and the whey dipped off. after which the curd is put into forms, where 

 it remains in a warm place for 24 hours. It is then covered with salt and after 

 drying for three or four days is placed in the curing cellar. From each 100 

 pounds of milk 18 pounds of cheese is produced. 



RINNEN. 



This is a sour-milk cheese which was known in the eighteenth century. It 

 is made in Pomerania from milk sufficiently acid to cause a precipitation of the 

 curd when it is warmed to about 90° F. The cheese derives its name from the 

 wooden trough in which it is laid to drain. The curd is broken up, heated to 

 expel the whey, and is kneaded by hand. Caraway seed is added, the curd 

 is molded into forms and pressed, and salt is rubbed on the outside. The 

 cheese is dried and put into a box to ripen. 



RIOLA. 



This cheese usually is made from sheep's or goats' milk. In manufacture 

 it resembles Mont d'Or cheese, but is ripened longer, from. two to three months 

 being required. It is soft in texture and has a strong flavor. 



ROCAMADOUR. 



This is a sheep's-milk cheese made in the southern part of France. Rennet 

 is added at about 77° F. and when it is sufficiently coagulated it is dipped into 

 terra-cotta forms, where it is allowed to drain. Salt is sifted into the forms, 

 where the cheese remains for a day. A cheese of this kind weighs about one- 

 eighth of a pound. 



ROLL. 



This is a hard, rennet cheese, made in England from cows' milk, unskimmed. 

 It is cylindrical in shape, 8 inches high by 9 inches in diameter and weighs 

 20 pounds. 



ROLLOT. 



This is a soft, rennet cheese, 2i inches in diameter and 2 inches thick, made 

 in the Departments of Somme and Oise, France. 



ROMADOUR. 



Romadour, Remoudou, or Romatur cheese is a southern Bavarian product 

 similar to Limburg. It is 4J by 2 by 2 inches in size and weighs 1 pound. It 



