40 BULLETIN 608, TJ. S. DEPARTMENT OF AGRICULTURE. 
up, and salt and caraway seed, and sometimes beer or milk, are added. The 
cheese is covered lightly with straw and finally packed in casks with hops and 
allowed to ripen. 
NOSTRALE. 
This name is applied locally to two kinds of rennet cheese made from cows' 
milk in the mountainous regions of northwestern Italy. The hard cheese, des- 
ignated Formaggio Duro, is made during the spring, while the herds are still 
in the valleys, and the soft cheese, Formaggio Tenero, during the summer, when 
they are pastured in the mountains. The cheese is said to be a very old variety 
and the methods of manufacture to have remained primitive. A cheese desig- 
nated Raschera, made in the region of Mondovi, is probably the same as Nostrale. 
OLIVE CREAM. 
This cheese is made by mixing ground olives with cream cheese to suit the 
taste of the customer. Some manufacturers put it on the market already pre- 
pared. 
OLIVET. 
This is a soft, rennet cheese made from cows' milk. The manufacture of this 
variety originated south of Orleans, in the Department of Loiret, France. The 
industry is now carried on north of Orleans near Olivet, to which place the 
cheese doubtless owes its name. It has three forms, designated white or sum- 
mer cheese, blue or the ordinary half-ripened form, and ripened. In gen- 
eral the process of manufacture resembles that of Camembert. The ordinary 
form is made from either whole milk or partly skimmed milk. About two 
hours after the addition of rennet the curd is placed in a receptacle having 
holes in the bottom and sides and allowed to drain for 24 hours, when it is 
put into forms about 6 inches in diameter. The cheese is turned and salted 
the next day, and about one day later is taken to the first curing room, where 
it is placed on shelves covered with straw. This room is kept at a tempera- 
ture of about 65° F. and the cheese becomes red in a few days and later blue. 
The blue color is a sign of maturity, and its appearance requires from 10 to 
15 days in summer and one month in winter. The cheese is then ready for 
marketing. When properly cared for it may remain in good condition for sev- 
eral months. The form designated ripened is made in the same way until the 
blue color appears, when the cheese is put into the curing cellar, where ripening 
is carried to a much greater extent. Ordinarily it requires from 15 to 30 
days, but sometimes the cheese is covered with ashes, which are believed to 
hasten the ripening process. The form designated white or summer cheese 
is made from whole milk, to which cream is sometimes added. The curd is 
obtained in the ordinary manner and pressed into molds, in which it is sold 
as fresh cheese, summer cheese, white cheese, or cream cheese. 
OLMUTZER QUARGEL. 
This is a hand cheese made extensively in the western part of Austria. It 
i* li inches in diameter and one-third of an inch thick and contains caraway 
seed. It is made with 5 per cent of salt and after drying is put into salt whey 
for a time. It is then packed in kegs and ripened for 8 or 10 weeks. In all 
other respects the manufacture is identical with that of Hand cheese. 
OSSETIN. 
This cheese is made in the Caucasus from sheep's or cows' milk, the best 
being made from the former. The fresh, warm milk is set with rennet in 
sufficient quantity to coagulate quickly. The curd is broken up with the hand 
