VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 59 



TSCHIL. 



This cheese is also known as Leaf, Telpanir, and Zwirn. It is made in 

 Armenia from either cows' or sheep's milk, skimmed. The milk, evidently 

 soured, is hung over a fire and heated to 122° F. With the hand the curd is 

 kneaded in the bottom of a kettle until it becomes tough and is then pressed 

 into cakes. These cakes are salted in a wooden trough and ripened for from 

 five to eight days. When a sufficient number is on hand the cakes are broken 

 up and packed in skins. 



TUNA. 



Tuna cheese is a Mexican product which has been of local importance from 

 an early date. It is really a confection rather than a cheese, being made from 

 the fruit of the Tuna cardona, or sometimes the Tuna pachona. The product 

 is made by boiling and straining the Tuna pulp until a cheeselike consistency is 

 reached, sometimes with the addition of nuts or flavors. It is of a chocolate 

 color, pleasant to the taste, and wholesome. It is said to keep in good condition 

 for a very long time. 



TWDR SIR. 



This cheese, a Serbian product, is made from sheep's milk, skimmed, and set 

 with rennet at about 104° F. The curd is cut and is lifted from the whey with 

 a cloth, salted lightly, and pressed in forms 10 or 12 inches in diameter and 2 

 inches high. This cheese has small holes, a sharp taste, and probably is 

 similar to Brick or Limburger. 



TWOROG. 



This is a sour-milk cheese made in Russia. The soured milk is kept in a 

 warm place for 24 hours, when the whey is removed and the curd put into 

 wooden forms and subjected to pressure. This cheese is made on a large scale 

 by farmers and is often used in making a bread called " Notruschki." 



URI. 



This is a hard, rennet, cows'-milk cheese made in the Canton of Uri, Switzer- 

 land. It has a diameter of from 8 to 12 inches, is 8 inches high, and weighs 

 from 20 to 40 pounds. 



VACHERIN. 



This name applies to two quite different kinds of cheese. The form desig- 

 nated Vacherin a la Main is made in Switzerland and in Savoy, France. 

 Cows' milk, whole, is set with rennet at a temperature of about 85° F., and 

 the curd is cut very fine and put into hoops 12 inches in diameter and 5 or 

 6 inches high. It is salted and ripened. The rind is firm and hard, but the 

 interior is almost liquid in consistency. The cheese is either spread on bread 

 or eaten with a spoon, and weighs from 5 to 10 pounds. A cheese of this kind 

 made in the same region is known locally as Tome de Montagne. 



The form designated Vacherin Fondu is made in much the same manner as 

 Emmental cheese. The ripened cheese is then melted, and spices are added. 



VENDOME. 



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

 in the region of VendQme in the Department of Loir-et-Cher, France. 



The warm, morning's milk is usually mixed with that of the previous evening, 

 which produces ordinarily a setting temperature of 75° or 85° F. The period 



