VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 37 
MINTZITRA. 
This is a soft cheese made of sheep's milk in Macedonia. 
MONTASIO. 
This cheese originated in the part of Carinthia, in Austria, called Friaul, 
where the value of the annual product is very large. At the present time it is 
made not only in Carinthia but in the neighboring Provinces and in Italy. 
The milk, either whole or partly skimmed, and consisting usually of a mix- 
ture of cows' and goats' milk, is heated in a kettle to 95° F., and sufficient rennet 
is added to coagulate it in 30 or 40 minutes. It is then cut very carefully to 
the size of peas and heated gradually to a temperature of 120° F. When the 
desired temperature is reached, which is usually in about one-half hour, heat- 
ing is stopped and the stirring continued for 30 or 40 minutes. Some of the 
whey is dipped from the kettle, and the curd is removed by means of a cloth. 
The cheese is pressed for 24 hours, during which time it is turned frequently. 
The salting requires usually about one month, the total quantity applied varying 
from 2\ to 3 per cent of the weight of the pressed cheese. After salting, the 
cheese is taken to a well-ventilated room and allowed to dry. In this room the 
cheese is turned frequently and rubbed in order to free it from molds. When 
dry, it is scraped carefully and taken to the curing cellar, where it is rubbed 
frequently with a coarse cloth, and when the rind has become firm and does 
not show the presence of mold, olive oil is usually applied. Sometimes the 
rind is blackened by means of soot. 
The fresh cheese is almost white. The old cheese becomes yellow, granular, 
and has a sharp taste and 'characteristic odor. It is usually eaten when from 
3 to 12 months old, but may be kept much longer and then grated. 
MONTAVONER. 
This is a sour-milk cheese made in Austria. During the process of manufac- 
ture dried herbs (Achillea moschata and A. atrata) are added. 
MONT CENIS. 
This is a hard, rennet cheese resembling the imitation Roquefort varieties like 
Gex and Septmoncel and made in the region of Mont Cenis, in the southeastern 
part of France. The milk used is usually a mixture of cows', sheep's, and 
goats'. The evening's milk is usually skimmed and added to that of the morn- 
ing. Primitive methods of cheesemaking are employed. The milk is set with 
rennet at a temperature of about 85° F. The curd is then cut and allowed to 
drain for 24 hours, when fresh curd is thoroughly mixed w T ith it. The mixture 
is then put into molds and moderate pressure applied. After turning frequently 
for several days, and salting, it is transferred to the curing cellar, where it is 
turned frequently, washed w T ith salt water to check the growth of molds on the 
surface, and allowed to ripen for three or four months. The ripening is due 
mainly to a penicillium which is sometimes incorporated into the curd by means 
of moldy bread. A ripened cheese is about 18 inches in diameter, 6 or 8 inches 
in height, and weighs about 25 pounds. 
MONT D'OR. 
This is a soft, rennet cheese of the Pont l'Eveque type, formerly made from 
goats' milk but now made almost exclusively from cows' milk. Sometimes a 
small quantity of goats' milk is added to the latter. 
