VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 57 



comparatively recent origin, and its consumption is limited practically to the 

 region in which it is produced. 



The evening's milk without being skimmed is mixed with the fresh milk of 

 the next morning. The milk is set with rennet at a temperature of about 

 85° F. and allowed to stand for four or five hours. The curd is then broken up 

 and put into hoops about 5 inches in diameter and 4 inches in height. After 

 draining for about a day it is turned and salted. The cheese is then kept for 

 about 20 days in a well-ventilated room, during which time it becomes covered 

 with molds. It is then stored in the curing cellar for about 15 days. 



TIBET. 



The so-called Tibet cheese is a sheep's-milk cheese made in Tibet. The small 

 cheeses, in cubes of about 2 inches, are strung on strings, 50 to 100 on each. 

 This cheese is hard and is used for grating. 



TIGNARD. 



This is a hard, rennet cheese, resembling Gex and Sassenage, made from 

 sheep's or goats' milk in the valley of the Tigne, in Savoy, France. 



TILSIT. 



. This is a hard, rennet cheese made mainly in East Prussia from cows' milk, 

 unskimmed. It is sometimes called Ragnit. The milk is set at 92° F., with 

 sufficient rennet to coagulate in from 15 to 40 minutes. The curd is rather 

 coarsely cut or broken and is cooked at a temperature of from 104° to 110° F., 

 being stirred meanwhile with a harp. The curd is cooked about 40 minutes, or 

 until it is quite firm and can not be squeezed through the fingers. It is 

 then dipped into cylindrical forms, where it remains 24 hours. The cheese is 

 then covered thickly with salt for from one to two days, when it is put into a 

 salt bath from three to five days and then transferred to the cellar, where it is 

 rubbed and washed frequently with salt water, and allowed to ripen for from 

 four to six months. The cheese is from 6 to 12 inches in diameter, 3 to 4J 

 inches in height, and weighs from 6 to 28 pounds. It resembles in general 

 characteristics the Brick cheese of the United States. 



TOPPEN. 



This is a sour-milk cheese made in Germany from skim milk and eaten while 

 fresh. It is put up in small packages weighing about 1 ounce. 



TOUAREG. 



This is a rennet cheese made from skimmed milk by the Berber tribes, from 

 the Barbary States to Lake Tchad, in Africa. 



The coagulated milk or soft curd is dipped, in very thin layers, on to mats, 

 where it stays until it will retain its shape. It is then placed in the sun for 

 ten days or before a fire for six days, being turned a number of times. It is 

 very hard and dry and is not salted. To curdle the milk some of the natives 

 ues the leaves of a tree called Korourou. 



TRAPPIST. 



This cheese originated with the Trappists in 1885 in the monastery of Maria- 

 stern, near Banjaluka, in Bosnia. The fresh milk is heated to about 85° F., 

 and rennet is added. After from one to two and one-half hours the curd, without 



