56 BULLETIN" 60S, U. S. DEPARTMENT OF AGRICULTURE. 



STYRIA. 



This is a cylindrical-shaped cheese made from cows' milk, unskimmed, in 

 Styria, Austria. 



SWEET CURD. 



This is a name applied in the United States to a hard, rennet cheese made 

 from cows' milk. The name is used to distinguish it from the ordinary Cheddar 

 or granular process, as in making Sweet-Curd cheese the milk is set sweet, and 

 the cutting and cooking are done rapidly without regard to the development 

 of acid. In making this cheese the curd is cooked very firm and is salted and 

 put to press immediately. In all other respects the process is the same as for 

 Cheddar, and the cheese when ripened resembles that cheese very closely. 



SWISS. 



Swiss or Schweitzer cheese belongs to the Emmental group of cheeses and is 

 made usually from cows' milk, half skimmed. Its manufacture is very old. It 

 is supposed to have originated in the Alps, but is now made in most of the 

 surrounding countries. It is made mostly in the winter season, when the price 

 of butter is high, and only for local consumption. Its manufacture differs from 

 real Emmental in that it is made from half-skimmed milk. The morning's milk 

 is first heated, and the skimmed milk of the previous evening is added. The 

 curd is cut coarser and is not cooked so firm as Emmental, which gives a 

 softer and more quickly ripened cheese. 



The cheese made in the United States which goes by the name of Swiss or 

 Domestic Swiss is in reality an imitation of the Emmental cheese, as it is made 

 from whole milk. 



TAFI. 



This cheese is manufactured in the Province of Tucuman, in the Argentine 

 Republic. 



TAMIE. 



This cheese is made by the Trappists in Savoy, France. The whole milk is 

 heated to about 80° F. and coagulated with rennet in about 30 minutes. The 

 curd is cut fine, cooked to about 100° F., stirred, and put into molds 7 inches in 

 diameter and 4 inches in height. The cheese is pressed for from six to eight 

 hours, the cloths being changed frequently. After being salted the cheese is 

 ripened for five or six weeks. The method of manufacture is, to a large extent, 

 a trade secret. The Tome de Beaumont is a more or less successful imitation. 



TELEME. 



This cheese, sometimes known as Branza de Braila, is made in Rouruania 

 from sheep's milk. The milk is set at 86° F., and after the curd is broken up 

 the mass is put into a linen sack and cut into forms 2 inches by 2 inches by 

 1 inch, and the form, with the cheese, is placed in brine. This cheese is mar- 

 keted when 10 days old. 



TEXEL. 



This is a sheep's-milk cheese made in Holland and was known in the seven- 

 teenth century. A cheese weighs 3 or 4 pounds and is colored green. 



THENAY. 



This is a soft, rennet cheese resembling Camembert and Vendome and is made 

 in the region of Thenay, in the Department of Loir-et-Cher, France. It is of 



