202 Milk and Its Products. 
the curing process, and is readily soluble and di- 
gestible. 
Gouda.— This is a cheese resembling the Edam in 
general type, and also made in Holland,* but not 
quite so hard, and somewhat approaching a_ well 
made cheddar in general texture. It is larger than 
the Edam, weighing from ten to fifteen pounds. 
Roquefort.—This is a soft or semi-soft cheese, 
made in France. In some respects it is the most fa- 
mous of all varieties of cheese. It is sometimes made 
from goats’ as well as cows’ milk, and it has peculiar 
characteristics imparted by specific fermentations that 
are brought about in the curing process. The curing 
is done in caves in limestone rock, where the air is 
uniform in temperature, and in order to bring about 
the desired fermentations the germs are added to the 
curd in the process of manufacture. These germs 
are often cultivated upon bread or similar substance, 
and this, crumbled up, is mingled with the eurd 
in order to insure the proper fermentation in the 
cheese. Roquefort cheese, when well made and 
eured, is of a rather soft texture, and the whole 
mass is permeated with the molds, imparting a 
characteristic flavor to the cheese. 
Brie. — Another soft French cheese. The milk is 
put into small, circular vessels and the rennet added. 
The curd is allowed to remain until it has become 
sufficiently firm to be removed from the whey in one 
piece. It is then carefully taken up and put in 
such a position that the whey may drain from it. 
It is turned frequently and earefully until sufficient 
Digitized by Microsoft® 
