VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 41 
and is cooked until it has the proper degree of firmness, after which it is 
kneaded together and the whey removed. It is then put into round forms, 
sprinkled with salt, and allowed to remain for two days, The cheese then 
goes into brine, where it may be kept for a year, or even longer. A softer, 
milder cheese is produced by leaving it in the brine for two months. 
Tuschinsk and Kasach are other names for Ossetin. 
OSTIEPEK. 
This is a sheep's-milk cheese made in the Carpathian Mountains. The 
process is said to be the same as that used by the Italians in making the better 
known Caciocavallo. 
OVCJI SIR. 
This is a sheep's-milk cheese made in the Slovenian Alps. Morning's milk is 
mixed with evening's milk in a kettle holding about 50 liters and warmed to 
from 86° to 95° F. over an open fire. A sufficient quantity of rennet made 
from a kid's stomach is added to coagulate it in about 30 minutes. The curd 
is broken up and heated to 122° F., drained for an hour in a rack, and placed 
on a wooden vessel or hoop. Salt is rubbed on the surface of the cheese each 
day for a week. The cheese is ripened for three months in a cellar, and when 
ready for sale weighs from 6 to 10 pounds. 
PAGLIA. 
This is a more or less successful imitation of Gorgonzola cheese, made in the 
Canton of Ticino, Switzerland. A cheese is 8 inches in diameter and 2 inches in 
thickness. The milk is set at a temperature of 100° F., the time allowed being 
about 15 minutes. The curd is broken up, stirred, and put into hoops. When 
sufficiently drained the cheese is taken to a cool cellar and placed on straw, 
where fermentation is usually very rapid and marked. The process is delayed 
to some extent by excessive salting, wmich is continued for about a month. 
The cheese is very soft in consistency and has a pleasant, aromatic flavor. 
PAGO. 
This is a rennet cheese made from sheep's milk in the island of Pago, in the 
Province of Dalmatia, Austria. It is put up in sizes weighing from one-half to 
8 pounds. 
PARENCIA. 
This is a sheep's-milk cheese made in Hungary. The process is similar to 
that used in making Caciocavallo. 
PARMESAN. 
Outside of Italy this name is in common use for the cheese made and known 
in that country for centuries as Grana, the term " grana " or " granona " re- 
ferring to its granular appearance when broken, which is necessary on account 
of the hardness of the cheese, cutting being practically impossible. There 
are two quite distinct kinds of this cheese — one made in Lombardy and the 
other in Emilia, the centers of production being separated by the River Po. 
Parma, situated in Emilia, has long been an important commercial center for 
both kinds, and to this fact the name Parmesan is due. The use of the term 
" Parmesan," however, is sometimes restricted to the cheese made in Lombardy, 
the term " Reggian " being used to designate that made in Emilia. Italian 
