48 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
placed upon each cheese, which is turned frequently and salted after about 
12 hours. In a moist room having a temperature of about 60° F. the desired 
degree of ripening is obtained in four or five weeks. An imitation of this 
cheese, made in Savoy, France, is known as Brizecon. 
REINDEER MILK. 
In Norway and Sweden the milk of the reindeer is sometimes used for 
cheesemaking. Rennet is added at 100° F., and the curd is cut and dipped 
into a large frame, where it is pressed lightly. The mass of curd is then cut 
into pieces 5 by 4 by 21 inches, which are salted on the surface and are allowed 
to ripen in a dry curing room. 
RIESENGEBIRGE. 
This is a soft, rennet cheese, made from goats' milk in the mountains on the 
northern border of Bohemia. The milk is set at about 90° F. The curd is 
broken up and the whey dipped off. after which the curd is put into forms, where 
it remains in a warm place for 24 hours. It is then covered with salt and after 
drying for three or four days is placed in the curing cellar. From each 100 
pounds of milk 18 pounds of cheese is produced. 
RINNEN. 
This is a sour-milk cheese which was known in the eighteenth century. It 
is made in Pomerania from milk sufficiently acid to cause a precipitation of the 
curd when it is warmed to about 90° F. The cheese derives its name from the 
wooden trough in which it is laid to drain. The curd is broken up, heated to 
expel the whey, and is kneaded by hand. Caraway seed is added, the curd 
is molded into forms and pressed, and salt is rubbed on the outside. The 
cheese is dried and put into a box to ripen. 
RIOLA. 
This cheese usually is made from sheep's or goats' milk. In manufacture 
it resembles Mont d'Or cheese, but is ripened longer, from two to three months 
being required. It is soft in texture and has a strong flavor. 
ROCAMADOUR. 
This is a sheep's-milk cheese made in the southern part of France. Rennet 
is added at about 77° F. and when it is sufficiently coagulated it is dipped into 
terra-cotta forms, where it is allowed to drain. Salt is sifted into the forms, 
where the cheese remains for a day. A cheese of this kind weighs about one- 
eighth of a pound. 
ROLL. 
This is a hard, rennet cheese, made in England from cows' milk, unskimmed. 
It is cylindrical in shape, 8 inches high by 9 inches in diameter and weighs 
20 pounds. 
ROLLOT. 
This is a soft, rennet cheese, 2* inches in diameter and 2 inches thick, made 
in the Departments of Somme and Oise, France. 
ROMADOUR. 
Romadour, Remourlou, or Romatur cheese is a southern Bavarian product 
similar to Limburg. It is 4£ by 2 by 2 inches in size and weighs 1 pound. It 
