46 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
PULTOST. 
Pultost, also called Knaost, is made usually from sour milk, but it may be 
made with rennet. It is a Norwegian product and is made in private dairies in 
the mountains of that country. The milk is placed in a kettle and, if not sour 
enough to coagulate on warming, the acidity is increased by the addition of 
buttermilk. When sufficient acid has developed, the milk is warmed to 113° F. 
The curd is broken up with a scoop and stirred to keep it from matting together 
while it is being heated to 140° F. It is then dipped and ground up fine. But- 
termilk is added and the whole is thoroughly kneaded and put into troughs, 
where it is covered with a cloth. It is allowed to stand for three days with 
occasional stirring. 
QUACHEQ. 
This is a sheep's-milk cheese made in Macedonia. Some fermented material 
is added to the milk to precipitate the casein. The cheese is pressed to remove 
the whey. It is eaten both fresh and ripened. 
QUESO DE CINCHO. 
This is a sour-milk cheese made in Venezuela and known also as Queso de 
Palma Metida. It is exported in the form of balls from 8 to 16 inches in 
diameter and wrapped in palm leaves. 
QUESO DE HOJA. 
This a Porto Rican cheese made from cows' milk, fresh. The curd is cut 
into blocks about 6 inches square and 2 inches thick. After part of the whey 
is drained off, which may require several hours, the pieces of curd are immersed 
in water or whey having a temperature of 150° F. This gives a tough layer 
to the block of curd, which is then removed to a table and pressed or stretched 
by the use of a broad wooden spoon or paddle. Salt is sprinkled on the surface, 
and the piece of curd is folded and wrapped in a cloth and squeezed to force 
out the moisture. The finished product is about 6 inches in diameter, 1 or 2 
inches thick, and has slightly rounded top and bottom surfaces. When the 
cheese is cut it appears to be in layers like leaves one upon another ; hence the 
name, signifying leaf cheese. 
QUESO DE MANO. 
This is a sour-milk cheese resembling a Hand cheese and is made in Vene- 
zuela. It is from 6 to 7 inches in diameter. 
QUESO DE PRENSA. 
This is a Porto Rican product and is a hard, rennet cheese made from cows' 
milk, unskimmed. The name signifies pressed cheese. The milk is allowed to 
stand six hours without cooling, and rennet is then added. The curd is broken 
by hand or with a stick, and after part of the whey is separated the curd is 
transferred to a table and is broken into small pieces. It is then put into 
wooden frames, and salt is added either as the curd goes ipto the frame or by 
sprinkling on top. Light pressure is applied either by hand or by means of a 
screw. After leaving the press, the cheese is placed on racks. It may be eaten 
fresh or allowed to stand for from 2 to 3 months. The cheese is 11 inches long, 
5* inches wide, 3 inches thick, and weighs about 5 pounds. 
