Primost—Cheese Food. 207 
siderable demand for fresh cheese of this sort, and 
its manufacture is often a source of revenue to fac- 
tories suitably located. It is usually sold and eaten 
in a fresh state, but it may be subjected to cer- 
tain curing processes, which quite materially change 
its character, and which vary widely in different lo- 
calities. 
Whey cheese (primost and myseost).—These are pro- 
duets manufactured from whey in some of the north 
European countries and among the Scandinavians in 
our own. They are really forms of evaporated whey 
and, according to Monrad,* are made somewhat as 
follows : The whey, not too sour, is boiled in a 
suitable vessel under a slow fire, care being taken 
that it is not scorched or burnt; when the albumi- 
nous matters are coagulated they are removed to facil- 
itate evaporation, and the evaporation is carried on 
until the whole mass assumes a syrupy condition; 
the albuminous matters are then returned to the 
condensed whey, the whole is removed from the fire 
and mixed rapidly until in the form of a thick 
mush; some cream is then added and the material 
pressed in brick shaped moulds, and after a day or 
two is ready for market. It is practically unknown 
except in those districts where the Scandinavian 
population is large. 
Cheese food. —Within the last few years an en- 
terprising cheese-maker, Mr. J. J. Angus, of Wiscon- 
sin, has perfected a system of manufacturing what 
*4 BC of Cheese-making. Winnetka, Ill. 1889. 
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