58 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
being cut or stirred, is put into hoops and pressed, after which it is salted and 
ripened. The growth of mold is entirely prevented by frequent washing, and 
thus the cheese ripens uniformly throughout. The ripening period of the 
smaller cheeses is from five to six weeks in summer, but the cheese is usually 
shipped at the end of four or five weeks. It is pale yellow in color and has 
a remarkably mild taste. Although it is to be classed among the soft varieties, 
the water content is often below 45 per cent. The ripening is also more char- 
acteristic of the hard cheeses. The smallest size of the cheese made in the 
monastery referred to has a diameter of 6 inches, a height of 2 inches, and 
weighs 2 or 3 pounds. A larger size measures 9 inches in diameter, 2\ inches 
in height, and weighs about 10 pounds. There is also a still larger size. The 
cheese is exported to a large extent to Austria and Hungary, the most im- 
portant centers of the trade in these regions being Gratz and Budapest. It is, 
however, found in all the large cities of Austria, and the demand appears to 
be constantly increasing. This cheese is very probably the same as Port 
du Salut. 
A cheese which is probably identical with the Trappist, or Port du Salut, 
is made in the Trappist monastery at Oka, Canada, and goes by the name of 
Oka cheese. 
TRAVNIK. 
This is a soft, rennet cheese made usually from sheep's milk, whole, to which a 
small quantity of goats' milk is added. Skimmed milk, however, is sometimes 
used. It is also known as Arnauten and Vlasic. This cheese originated in 
Albania, in the northwestern part of Turkey, in Europe, and has been made for 
at least a century. In the country of origin it was known at first by the name 
Arnautski Sir or Arnauten cheese. At the present time it is made in Bosnia 
and Herzegovina, but principally in the Vlasic Plain. The center of trade in 
this cheese in Travnik in Bosnia. 
The fresh, warm milk is treated with sufficient rennet to coagulate it in one 
and one-fourth to two hours and is then allowed to stand for a short time until 
the coagulum contracts and the whey appears on the surface. The curd is then 
put into woolen sacks and drained for seven or eight hours, when it is pressed 
into flattened balls by hand. These balls are dried for a short time in the open 
air and are then packed into wooden receptacles varying in diameter from 14 to 
28 inches, having a height of about 24 inches, and holding from 50 to 130 pounds 
of cheese. Each layer of cheese is salted and pressed, so that no air spaces are 
left. When the receptacle is filled the whey usually shows at the surface, any 
excess being removed. Moderate pressure is applied to the cover placed upon 
the cheese. When fresh, the cheese made from sheep's milk, whole, has a soft 
consistency, a nearly white color, and a pleasant, mild taste. The cheese, how- 
ever, is usually allowed to ripen from two weeks to several months. No holes 
should develop in it. 
TROUVILLE. 
This is a soft, rennet cheese made in the same locality as Pont l'Eveque and 
is of the same nature though superior in quality. Only fresh, whole milk is used. 
The temperature of setting with rennet is from 85° to 95° F. The growth of 
molds during the process of ripening is prevented by frequent washing with 
salt water. 
TROYES. 
Two kinds of cheese are referred to by this name — one a washed cheese with 
a yellow rind, known as Ervy, and the other a cheese very closely resembling 
Camembert and known as Barberey. The industry is rather restricted. 
