VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 47 
QUESO DE PUNA. 
This is a Porto Rican product, resembling very much the Cottage or Dutch 
cheese of the United States. The milk is set with rennet, and the curd is thor- 
oughly mashed or kneaded by hand, salt being added at the same time. The 
curd is put into a hoop 5 inches in diameter and 11 inches deep, where it remains 
without pressure for two or three days, or until it will keep its form. The cheese 
is eaten fresh. 
RABACAL. 
This is a round, rather firm cheese made from the milk of sheep or goats in 
the vicinity of Coimbra, Portugal. A cheese is 4 or 5 inches in diameter and 1 
inch thick. 
RADEN. 
This is a hard, rennet cheese made from skim milk in Mecklenburg. The 
cheese is 16 inches in diameter and 4 inches thick, and weighs 32 pounds. 
The process of manufacture does not differ materially from that of Emmental. 
RANGIPORT. 
This cheese is in every way analogous to Port du Salut. It is about 6 inches 
in diameter and 2\ inches thick, weighs about 2$ pounds, and is made in the 
Department of Seine-et-Oise, France. 
RAYON. 
This is a special type of Emmental cheese, made largely in the Canton of 
Fribourg, Switzerland, for exportation to Italy, though some' is now manu- 
factured in Italy. It is made of partly skimmed milk, and the cooking is con- 
tinued to a point that insures a very dry, hard cheese, which develops no eyes. 
After curing it is shipped largely to Turin, where it is placed on edge on shelves 
in dry, warm caves, and the fat leaks out, leaving the cheese exceedingly dry 
and hard, when it is used for grating. After the drying process the cheese is 
called Raper. 
REBBIOLA. 
Rebbiola, or Robiola, is a soft cheese, made principally in the Alpine districts 
of Italy. The process of manufacture is very simple. It is generally made 
from milk skimmed after 12 hours, but whole milk is sometimes used. The 
cheese is circular and weighs about 2 pounds. The ripening process is very 
rapid, requiring usually from 12 to 15 days. The milk is set at a temperature 
of 90° F., the time allowed being usually about one-half hour. The curd is cut 
fine and put into molds 8 inches in diameter and 6 inches high, the bottom 
being perforated. Five hours later the cheeses are removed from the molds 
and placed on a draining board covered with straw. After two or three days 
they are salted and then ripened. 
REBLOCHON. 
This is a soft, French cheese, weighing 1 or 2 pounds. It is made from fresh 
whole milk, which is curdled with rennet at a temperature of 80° F. or above, 
the time allowed being about 30 minutes. The curd is cut to the size of peas, 
cooked to about 95° F., and after the removal of the whey is put into molds about 
6 inches in diameter and 2 inches in height. A weight of about 5 pounds is 
