ForEIGN AND DOMESTIC CHEESE OF Minor ImporTANCE. 193 
as Edam. It must be made from good milk, as gassy fermen- 
tations will spoil it. In the hot summer months its manufacture 
is dispensed with for this reason. It is packed four in a case, 
the case having little holes covered with wire screen for venti- 
lation.* 
Fig. 93.—Form used for Gouda cheese. 
373. Italian Cheeses. 
Cococavallo, Scamorze or Buttiro, For this Italian cheese, 
the milk is skimmed and then coagulated with rennet, and the 
curd is firmed and allowed to settle to the bottom of the vat. 
The whey is then drawn off. The curd is cut into pieces and 
piled on a draining table. After a number of hours of drain- 
ing, it is cut into small strips and thrown into a vat of hot wa- 
ter. The small strips of curd melt together into a mass resem- 
bling taffy. The cheese-maker then draws it out in a string 
and molds it by hand. The usual shape is that of ‘‘Indian 
clubs,’’ but it may be in the form of animals. Each form, as 
fast as made, is thrown into a vat of cold water, to set it in the 
shape into which it has been drawn. After a number of hours 
in this cold water, it goes into a brine bath for salting. After 
salting, it is hung up by a string to cure. It may be marketed 
green, or may be cured several months. A small cheese may 
weigh only a pound, a large one five or six pounds. <A small 
ball of butter is sometimes worked into the curd, when it is 
termed Buttiro cheese. The cheese is shipped in barrels. 
*The description of this and the Italian cheeses is taken from the 
author’s article in Bailey, Cyclopedia of American Agriculture, Vol. III. See 
also Dean, Canadian Dairying, p. 182; Minn. Exp. Station, bull. 35, Geneva 
(N. Y.) Sta. Bull. 56, and Penna. Station Report 1896, p. 79. 
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