28 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
In one or one and a half hours the curd is broken up and the whey dipped off. 
Caraway seed is stirred in, which reduces the curd to smaller particles. For 
easy draining it is dipped into tin hoops, having holes, where it remains 12 hours 
and an additional 12 hours on a drying board. It is then sprinkled with salt ; 
when the salt is dissolved the curd is again salted and placed in the curing 
cellar. To ripen requires three months. 
HOLSTEIN HEALTH. 
This is a cooked cheese made from sour skimmed milk, the local name being 
Holsteiner Gesundheitskase. The milk is heated lightly and the curd is 
strongly pressed; it is then well mixed and put into a tin kettle. A little 
cream and salt are added, and the whole is stirred while it is being heated to 
the melting temperature over a fire. It is then put into a hoop or mold, which 
holds about one-half pound, and is allowed to cool. 
HOLSTEIN SKIM MILK. 
As the name indicates, this is a skim-milk cheese made in the Province of 
Holstein, where it is known as Holsteiner Magerkase. Usually in the manu- 
facture of this cheese 6 per cent of buttermilk is added to separator skim milk. 
A part is heated to 166° F., and the remainder is mixed with the pasteurized 
portion. The milk is colored with saffron, and rennet powder is used for coagu- 
lating the casein, which requires about 35 minutes. The curd is then broken 
up and allowed to remain in the whey for 30 minutes without stirring. A cloth 
is then used for lifting the curd from the whey, and 1 per cent of salt is mixed in. 
The curd is pressed for one-half hour, when it is turned and pressed again. The 
pressure is gradually increased from 5 pounds to 9 pounds for each pound of 
cheese. The cheese is transferred to the curing cellar, which has a temperature 
of 60° F. It is there turned daily until ripened, which requires four months. 
Each cheese weighs from 12 to 14 pounds. 
HOP. 
Hop or Hopfen cheese is a German product. The ground curd is salted and 
allowed to ripen for three or four days, when it is mixed with fresh curd and 
molded into small cheeses measuring about 2£ inches in diameter and 1 inch in 
thickness. These cheeses are placed in a well-ventilated room and allowed to 
become quite dry, when they are packed in hops. 
HVID GJEDEOST. 
This is a goats'-milk cheese made in Norway. The milk is set at 70° F. or 
higher. The curd is broken up and cooked in the usual manner, after which 
it is pressed in forms 9 or 10 inches long, 6 inches broad, and 4 inches high. It 
is made only for local consumption. 
ILHA. 
Ilha is a Portuguese word meaning island, and is applied to the cows'-milk 
cheese made in the Azore Islands and imported quite extensively into Portugal. 
They are moderately firm cheeses, measuring 10 or 12 inches in diameter and 
about 4 inches in thickness. 
INCANESTRATO. 
This name is applied to cheese made in Sicily. The mixture of evening's and 
morning's milk is curdled with rennet in about three-fourths of an hour. The 
curd is then stirred thoroughly and 2 per cent of water added. After standing 
