ForEIGN AND DoMESTIC CHEESE OF Minor ImportTANce. 195 
usual amount of rennet extract is added to the milk, and this is 
set at a temperature of 95° F. The milk is left for half an hour 
before the curd is cut, and the temperature then raised with 
two or three intervals to 100° to 102° F. The cheese is made by 
the granular process, no curd mill being used. The curd is 
salted at the rate of two or three pounds per 1000 pounds milk. 
A 30-pound round cheese and 16-pound square cheese are the 
common sizes made. The cheese is pressed in an upright press 
for 24 hours, and is then placed in the curing room. There are 
two different curing rooms, the first one is kept at a tempera- 
ture of 54°, with a relative humidity of 90°. The temperature 
of the second curing room is kept at 59°, with a humidity of 
92°. The cheese is kept in the first rcom for three weeks and is 
then transferred to the second curing room where it remains 
until sold, at two to five months old. When ripe the cheese is 
well broken down, and has a uniformly clean flavor and a good 
texture. It sells for about ten cents a pound wholesale (75 per 
cent skim) and five cents a pound for full-skim cheese. 
375. Sage Cheese. 
Sage cheese is a favorite cheese with some people and is 
manufactured to a limited extent in certain localities in this 
country. It is made in exactly the same way as common Ameri- 
ean Cheddar cheese, with the exception that a sage flavor is im- 
parted to it, preferably by adding sage leaves to the curd, three 
ounces being sufficient for the curd from 1000 lbs. of milk. The 
sage should be weighed, all stems picked out, and the leaves 
finely powdered and added to the curd just before salting.* 
The Swiss ‘‘Schabziger,’’ green, or ‘‘Krauter’’ cheese re- 
sembles sage cheese in so far as powdered leaves of a plant are 
_added in its manufacture. This cheese, which is found on our 
markets as small grayish green cones, is made from sour skim 
milk and butter milk, the dried and powdered leaves of rock 
clover (of the sweet-clover family) being thoroughly mixed with 
the ground curd. 
*Michigan Spec. b. 21; Farmers’ Bull. No. 202. 
