VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 55 
STEPPES. 
This name is applied to a Russian cheese made from whole milk. The milk 
after the addition of coloring matter is heated to about 90° F. and treated with 
sufficient rennet to coagulate it in 40 or 45 minutes. The curd is cut into 
large cubes, the whey removed slowly, and the curd still further broken up 
until the particles are uniformly about the size of peas. The curd is then 
heated gradually to 100° or 104° F., the mass meanwhile being gently agitated. 
After heating ceases, the stirring is kept up until the curd becomes dry, when 
it is placed in molds 10 by 5£ by 7 inches. After the cheeses are removed 
from the molds they are turned frequently and five hours later are salted and 
transferred to the curing cellar, where a temperature of about 55° F. is main- 
tained. During the process of ripening the cheeses are worked occasionally 
with salt watei and frequently turned. 
STILTON. 
This is a hard, rennet cheese, the best of which is made from cows' milk to 
which a portion of cream has been added. It was first made near the village 
of Stilton, Huntingdonshire, England, about the middle of the eighteenth cen- 
tury. It is now made principally in Leicestershire and western Rutlandshire, 
though its manufacture has extended to other parts of England. Its manufac- 
ture has been tried, though without success, in the United States. The cheese is 
about 7 inches in diameter and 9 inches high and weighs 12 or 15 pounds. It 
has a very characteristic wrinkled or ridged skin or rind, which is probably 
caused by the drying of molds and bacteria on the surface. When cut it shows 
blue or green portions of mold which give its characteristic piquant flavor. The 
cheese belongs to the same group as the Roquefort of France and the Gorgonzola 
of Italy. 
The morning's milk is put into a thin vat, the cream from the night's milk is 
added, and the whole is brought to a temperature of 80° F., when the rennet is 
added. It is claimed by some cheesemakers that the curd should be softer 
when broken up or cut than the curd for Cheddar cheese, while by others it is 
believed that it should become very firm before it is disturbed, allowing one or 
two hours for setting. When sufficiently firm, the curd is dipped into cloths 
which are placed in tin strainers. After draining for one hour, the cloths con- 
taining the curd are packed closely together in a large tub and allowed to re- 
main for 12 hours, when they are again tightened and packed for 18 hours. The 
curd is ground up coarse, and salt is added, 1 pound to 60 pounds of curd. It is 
then put into tin hoops 8 inches in diameter and 10 inches deep. The cheeses 
remain in the hoops for six days, when they are bandaged for 12 days, or until 
they become firm, and are then placed in the curing room at 65° F. Ripened 
Stilton cheese of late is often ground up and put into jars holding from 1 to 2J 
pounds. 
STRACCHINO. 
This name is applied to several forms of soft cheeses made in Italy, the best 
known of which is Stracchino di Gorgonzola, described under the name of Gor- 
gonzola. A square form 6 or 8 inches on a side and 1£ inches thick is known as 
Stracchino di Milano, Fresco, Quadro, or Quartirola. This cheese is prepared 
similarly to Gorgonzola but is allowed to ripen for only about two months. Very 
little is exported. Stracchino Crescenza is a very soft and highly colored 
cheese, usually eaten fresh. The form is similar to that of the Quartirola. It 
is usually marketed in about eight days and can not be kept long. 
