FANCY CHEESES 351 



follows : water, 35.64 per cent ; fat, 29.82 per cent ; proteids, 

 28.53 per cent ; total ash, 5.98 per cent. Limburger is charac- 

 terized by its very strong odor and flavor, the result of the 

 ripening process due to . certain types of bacteria, which are 

 grown upon its surface. It is made from strictly fresh milk, a 

 sufficient amount of rennet being used to coagulate it in about 

 forty minutes. The curd is cut in small cubes and dipped into 

 rectangular forms, usually in groups of five, which give a finished 

 cheese about five inches square and two inches thick. The 

 whey is allowed to drain from the curd without the use of pres- 

 sure, the cheese being turned frequently to aid in the removal of 

 the whey. After the curd has become sufficiently firm to retain 

 its shape, it is removed to the salting table and salt rubbed daily 

 over the surface, which soon becomes thoroughly inoculated 

 with the proper kinds of bacteria which are already on the cur- 

 ing tables. The growth of these bacteria soon develops a slip- 

 pery coating over the entire surface of the cheese, which are then 

 placed in the curing rooms, where the temperature and moisture 

 are under complete control. The curd breaks down rapidly, 

 taking on a soft, creamy texture, and in about two months this 

 ripening process has penetrated to the center of the cheese, and 

 it is ready for market. Both New York and Wisconsin manu- 

 facture large quantities. 



emmental or domestic swiss (Doane and Lawson) 1 



This is a hard rennet cheese made from unskimmed cow's milk, 

 and has a mild, somewhat sweetish flavor. It is characterized 

 by holes or eyes which develop to about the size of a penny 

 in typical cheeses and are situated from 1 to 3 inches apart. 

 Cheese of the same kind made in the United States is known as 

 Domestic Swiss. 



Emmental cheese originated in Canton Bern, Valley of 



1 U. S. Bulletin 146. 



