36 BULLETIN 608, IT. S. DEPARTMENT OF AGRICULTURE. 
which the Larron and the Tuile de Flandre are best known. The cheese as made 
at Maroilles is about 6 inches square and 2 inches thick; that made at Saint 
Aubin is 5 inches square and 3 inches thick. The Larron is about 2| inches 
square and 1£ inches thick and weighs about 6 ounces, while the Tuile de 
Flandre is about twice as large. The Dauphin is semilunar in shape and con- 
tains herbs. A pear-shaped form, designated Boulette, may be made in part 
from buttermilk. 
The best cheese is made from fresh, whole milk, although the most of it is 
made from milk partly or entirely skimmed. The temperature of setting with 
rennet is about 75° F. and the time allowed from one to four hours. The curd 
is drained for one or two hours in a box having a perforated bottom and is 
then put into square forms or hoops 5 or 6 inches on a side and 3 or 4 inches 
high. The cheese is turned frequently until firm and then salted on all six 
faces and taken to the curing cellar, where it is washed frequently with salt 
water to prevent the growth of molds. Ripening requires from three to five 
months. Defective cheeses are said to be common. 
MASCARPONE. 
This is a cheese about 2 inches in diameter and 2^ inches in height, and made 
in Italy. The cream is heated to about 194° F., and dilute acetic or tartaric 
acid is added. The mixture is stirred and drained through cloth, then put into 
molds, and eaten in a fresh condition. 
MECKLENBURG SKIM. 
This is a rennet cheese made from skim milk and named from the province 
in which it is made. The milk is placed in a copper kettle and warmed with 
steam. Saffron is added for coloring, and sufficient rennet is used to coagulate 
the milk in 30 minutes. The curd is broken up into particles the size of peas. 
The temperature is raised to 92° F. in 12 minutes. The curd is then removed 
from the kettle by means of a cloth, put into a hoop, and pressure applied. 
This is increased gradually until it reaches 15 times the weight of the cheese 
in 24 hours. The cheese is then placed in a drying room held at 70° F. until 
a rind is formed. As much salt as can be absorbed is then sprinkled on the 
.surface. In the meanwhile the cheese is taken from the drying room and 
placed in the regular curing room, which has a temperature of 60° F. and a 
relative humidity of from 85 to 95 per cent. 
MESITRA. 
This is a soft, sheeps'-milk cheese made in the Crimea. The fresh milk is 
set with rennet in a copper kettle. After cutting, the curd is heated over a 
slow fire. The curd is dipped when comparatively soft and subjected to light 
pressure. The cheese is often eaten fresh and unsalted. 
MIGNOT. 
This is a soft, rennet cheese, either cylindrical or cubical in form. It has 
been made in the Department of Calvados, France, for more than 100 years 
and resembles Pont l'Eveque and Livarot. There are two types of this cheese, 
white and pass§; the first, a fresh cheese, is made during the period from 
April to September, and the second, a ripened cheese, is made during the re- 
mainder of the year. 
