VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 33 
hours, and a fresh cloth applied. The pressing continues for 24 hours. Salt- 
ing is done on the surface daily. If the rind becomes hard it is washed in 
whey or water, and occasionally milk is smeared on the surface, which is 
colored. with litmus in alkaline water. A ripened cheese weighs about 25 pounds 
and is 12 inches in diameter and from 3f to 5 inches in thickness. As seen on 
the American market, it has a very dark-brown surface. 
LIEDERKRANZ. 
This cheese is manufactured at Monroe, N. Y., under a copyright. It is about 
li inches by 2\ inches in dimensions and about an inch thick. It is ripened 
by red-slime growth on the surface and somewhat resembles a Limburg in flavor. 
LIMBURG. 
This is a soft, rennet cheese made from cows' milk which may contain all the 
fat or may be partly or entirely skimmed. The best Limburg is undoubtedly 
made from the whole milk. This cheese has a very strong and characteristic 
odor and taste, weighs about 2 pounds and is about 6 by 6 by 3 inches. 
The most common synonyms of Limburg are Backstein and Herve. There 
are, however, many local names for it, such as Algau, Lanark, Marianhof, 
Morin, Saint Michels, Schiitzen, Tanzenberg, Carinthian, Grottenhof, Emmers- 
dorf, Briol, and Lindenhof. 
Limburg cheese originated in the Province of Luttich, Belgium, in the neigh- 
borhood of Herve, and was marketed in Limburg, Belgium. Its manufacture 
has spread to Germany and Austria, where it is very popular, and to the United 
States, where large quantities are made, mostly in New York and Wisconsin. 
Sweet milk, without any coloring matter, is set at a temperature of from 91° 
to 96° F. with sufficient rennet to coagulate the milk in about 40 minutes. In 
foreign countries a kettle is used, but in the United States an ordinary rectangu- 
lar cheese vat is found to be more satisfactory. The curd is cut or broken into 
cubes of about one-third of an inch and is stirred for a short time without 
additional heating. It is then dipped into rectangular forms 28 inches long, 
51 inches broad, and about 8 inches deep. These forms are kept on a draining 
board, where the whey drains out freely. When the cheese has been in the 
forms, with frequent turnings, for a sufficient length of time to retain its shape, 
it is removed to the salting table, where the surface is rubbed daily with salt. 
When the surface of the cheese commences to get slippery the cheese is put 
into a ripening cellar having a temperature of about 60° F. While in the 
cellar the surface of each cheese is frequently rubbed thoroughly. To ripen 
requires one or two months. When ripe the cheese is wrapped in paper, then 
in tin foil, and put into boxes, each containing about 50 cheeses. 
Contrary to the popular belief, no Limburg is imported into this country at 
the present time. This type of cheese is made so cheaply and of such good 
quality in this country that the foreign make has been crowded out of the 
market. 
LIPTAU. 
This cheese is made in the Provinces of Liptau, Saros, and Arva, in Hungary, 
from sheep's milk. Condiments, especially red peppers, are usually added. It 
is rather greasy and has a sharp taste. The details of manufacture are the 
same as those for Brinsen cheese. 
LIVAROT. 
This is a soft, rennet cheese made from cows' milk more or less skimmed. It 
derives its name from the village of Livarot, in the Department of Calvados, 
13113°— 18— Bull. 608 3 
