VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 61 
drains for three hours. It is then turned and drained for another three hours. 
After pressing for 24 hours, the cheese is salted by immersion in brine for three 
days. 
WEST FRIESIAN. 
This is a rennet cheese made from cows' milk, skimmed. The milk is set in 
a copper kettle, one hour being allowed for coagulation. The curd is broken up 
and placed in a wooden tub, where it is kneaded. The curd is allowed to stand 
for several hours and then salted. It is pressed for three hours, washed in 
hot water, wrapped in a fine cloth, and again pressed for 12 hours. The cheese 
is eaten when one week old. 
WESTPHALIA SOUR-MILK. 
This is a hand cheese made in Westphalia. Sour milk is stirred and heated 
to 100° F., placed in a sack, and the whey pressed out. The curd is then 
kneaded by hand and salted, butter and caraway seed or pepper being added. 
It is then molded by hand, dried for a few hours, and ripened in a cellar. 
WHITE. 
Fromage Blanc, or White cheese, is a skim-milk cheese made in France during 
the summer months. The milk is set with rennet at about 75° F. The curd is 
usually molded into cylindrical forms. The cheese is consumed while fresh and 
may or may not be salted. 
WITHANIA. 
This is so called because made with rennet manufactured from withania 
berries. Cheese made with the rennet of these berries is said to have an agree- 
able flavor if ripened to the right degree, but with age it develops an acrid 
flavor. The texture is not so good as with animal rennet. This form of rennet is 
recommended for use in India, where the religion and prejudice of the people 
make the use of animal rennet impracticable. 
YOGURT. 
This name has been applied to cheese made in limited quantities in the United 
States where cultures of the Bacillus bulgaricus have been used for developing 
the acidity of the milk. A similar cheese made in England is called Saint Wei. 
ZIEGEL. 
This is a cheese made in Austria either from cows' milk, whole, or from whole 
milk to which 15 per cent of cream has been added. The cheese measures 3 by 
2 by 2i inches, and weighs about one-half pound. 
In making the whole-milk cheese the milk is warmed to 95° F. and sufficient 
rennet is added to coagulate it in 30 minutes. The curd is broken up with a 
harp and cut loose from the bottom of the vessel, after which it is allowed to 
remain undisturbed for 30 minutes. At the end of this time the curd, which is 
again matted together, is cut into pieces and stirred gently for a considerable 
time, after which it is allowed to stand again for 15 minutes. The collected 
whey is then dipped off, and the curd is dipped into forms which are 24 inches 
long, 5 inches high, and hold the curd of 1\ or 8 gallons of milk. Before the 
form is filled, a cheesecloth is placed in it, which helps in turning the curd 
The curd remains in the form 24 hours to drain, and is then cut into measured 
sizes and placed in another form, where it is allowed to remain for eight days, 
the curd being turned and the board on which the form rests being changed 
