38 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
It derives its name' from Mont d'Or, near Lyon, in the Department of Rhone, 
France, where it is said to have been made for more than three centuries. At 
the present time it is made not only in Rhone and neighboring Departments, but 
in other parts of France, especially Eure and Oise. 
Whole or partly skimmed milk is set with rennet at a temperature of 90° 
or 100° F. The curd, in from one-half hour to two hours after the addition of 
the rennet in the milk and with or without cutting, is put into circular forms 
or hoops about 4| inches in diameter and 3 inches high, which rest upon a 
draining board covered with straw. After about one hour the cheese is turned, 
and frequently thereafter, until firm. A disk with a light weight is sometimes 
placed upon each cheese in order to hasten the removal of the whey. The 
cheese is salted on the surface. It is also ripened for about one week in 
summer and two or three weeks in winter, during which time it is turned 
frequently and washed with salt water to prevent the growth of molds. Much 
of it is sold in a fresh condition. 
MONTLHERY. 
This is a soft, rennet cheese made from cows' milk in Seine-et-Oise, France. 
A large cheese is about 2 inches thick and 14 inches in diameter and weighs 
about 51 pounds. There is also a smaller-sized cheese which weighs about 3 
pounds. Either whole milk or partly skimmed milk is used. Rennet is added 
to it at ordinary temperatures, and the curd when sufficiently firm is broken 
up, put into molds, and subjected to pressure. After salting, the cheese is 
cured for from 8 to 15 days in a so-called drying room and then ripened in a 
cellar at a temperature of about 55° F. During the process of ripening the 
cheese becomes covered at first with a whitish moid and later with a blue mold 
in which red spots appear. After about one month it is ready for sale. 
MOZARINELLI. 
This is a soft, rennet cheese made in Italy from cows' milk. 
MUNSTER. 
Miinster is a rennet cheese of cows' milk unskimmed, made in the vicinity of 
Miinster, in the western part of Germany near the Vosges Mountains. Similar 
cheese made in the neighboring portion of France is called Gerome, and Miinster 
cheese made near Colmar and Strassburg is sometimes given the names of those 
two cities. 
The milk is set at about 90° F. with sufficient rennet to coagulate it in 30 
minutes. The curd is then broken up and allowed to stand from 30 to 45 minutes 
without stirring, when it is dipped with a sieve, which gives slight pressure to 
the curd and holds back the small particles. After removing the whey the 
curd is scooped into forms or hoops, and caraway or anise seed is usually 
added. The hoops are made in two parts, the lower being 4 inches high and 
7 inches in diameter, with holes in the bottom for draining, and the upper of 
the same dimensions. The whole resembles an ordinary cheese hoop with 
bandages. The hoop is lined with cheesecloth. After the curd has been in the 
hoop for 12 hours the upper part of the latter may be removed, the cheese 
turned, and the cloth removed. The cheese is now put into the upper portion 
of the hoop and turned frequently for from four to six days. In the meanwhile 
the temperature is held at 68° F. After salt has been rubbed on the surface 
daily for three days the cheese is taken to the cellar, which has a temperature 
of from 51° to 55° F., where it is allowed to ripen for two or three months. 
When ripe the cheese sells for about 15 cents a pound. 
