60 BULLETIN 608, U. S. DEPARTMENT OE AGRICULTURE. 
of setting is four or five hours in summer and five or six hours in winter. The 
curd is then broken up and put into hoops about 5 inches in diameter and 4 
inches in height. After draining for 24 hours, the cheese is turned and salted, 
which process is twice repeated every 12 hours. When sufficiently dried, it is 
placed in the curing cellar, where it is sometimes buried in ashes. This cheese 
is placed by some on a par with Camembert. The principal market is Paris. 
VILLIERS. 
This is a square, soft, rennet cheese weighing about 1 pound, made in the 
Department of Haute-Marne, France. 
VOID. 
This is a soft, rennet cheese resembling Pont l'Eveque and Limburg. It is 
made in the Department of Meuse, France. The milk is set with rennet at a 
high temperature, the whey is removed as rapidly as possible, and the cheeses 
during ripening are washed frequently with salt water. 
VORARLBERG SOUR-MILK. 
This, as the name indicates, is made from sour milk of cows. It is semi- 
circular in shape and varies in size. It is essentially a hard cheese. 
The sweet milk is put into a kettle and raised to 77° F., sour-thickened milk 
is added, and the mixture is stirred and heated to 95° F., at which temperature 
it coagulates. While this is being stirred with a curd scoop the temperature is 
raised to 105° F. The curd is then dipped into forms, where it is turned a few 
times during 24 hours. Salt is rubbed on the surface, and the cheese is placed 
in a room having a temperature of 67° F. The cheese is then placed in a cask 
and held for three days, and salt is sprinkled over the surface daily. The ripen- 
ing is completed in a cellar. When ripe the cheese is greasy and has a very 
strong odor and flavor. 
WEISSLAK. 
This is a soft-cured, rennet cheese made from cows' milk in the Bavarian 
Algau, Germany. The cheese weighs about 2i pounds and is rectangular in 
shape, 4| by 4 by 31 inches. 
WENSLEYDALE. 
This is a rennet cheese made from whole milk of cows and derives its name 
from the valley in Yorkshire, England, in which it originated. It is cylindrical 
in shape and weighs from 5 to 15 pounds. 
In the old method of manufacture the evening's milk is heated to 100° F., and 
the fresh, morning's milk is added. It is set with sufficient rennet to coagu- 
late it in 35 minutes. The breaking or cutting process requires 35 minutes, after 
which the curd is allowed to stand for 45 minutes at 90° F. The whey is 
then removed, and the curd is put into vats lined with cloth, and light pressure 
is applied for 30 minutes. The curd is broken up and allowed to drain for one 
hour. It is then milled and is pressed for 24 hours, when it is wrapped in cloth 
and finally put into brine for three days. 
In the new method of manufacture the evening's milk is mixed with the 
morning's milk in a copper kettle, heated to 95° F., and rennet enough is added 
to coagulate it in 45 minutes. The curd is then broken up by hand or with a 
breaker. The whey is removed and the curd dipped into tin hoops, where it 
