VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 27 
GUSSING. 
This is an Austrian skim-milk cheese weighing from 4 to 8 pounds. It re- 
sembles very much the Brick cheese of the United States and is made in practi- 
cally the same way. 
HAND. 
Hand cheese is so named because originally it was molded by hand into its 
final shape. It is a sour-milk cheese, very popular among German races, and 
manufactured in many countries. 
The process of making varies in different localities, but in general is about 
as follows : The skimmed milk is mixed with buttermilk and put into a tinned 
vessel, where it is held at a favorable temperature for souring. When thick 
the curd is broken up by stirring and heated to 120° F. The cooking is con- 
tinued for^ about three hours, and for the first hour of this time the curd is 
stirred thoroughly. After cooking, the whey is drained off and the curd is put 
into a mold for cooling. It is then ground fine in a curd mill, salt is incor- 
porated, and in some kinds of caraway seed is added. The curd is then pressed 
into the desired shapes and sizes. The small cheeses are dried in a warm room 
and then transferred to the curing cellar, where they are kept on shelves until 
the ripening on the surface has commenced, when they are packed in boxes. 
The cheese has a very sharp, pungent odor and taste, which is very disagreeable 
to most people unaccustomed to it. 
There are many local names for hand cheeses, among which are the following : 
Thuringia Caraway cheese; Ihlefeld, made in Mecklenburg; Livlander, made in 
Russia ; Olmutzer Bierkase ; Dresdener Bierkase ; Satz, made in Saxony ; 
Tyrol sour cheese ; Berliner Kuhkase ; and Alt Kuhkase. 
HARZ. 
This is a hand cheese made in different sizes. It is 1£ by 1\ inches in diam- 
eter, from one-fourth to three-fourths inch in thickness and weighs one-fourth 
pound. In manufacture it is identical with hand cheese. 
HAY. 
This cheese, known as Fromage de Foin, is a skim-milk variety made in the 
Department of Seine-Inferieure, France. It derives its name from the fact 
that it is ripened on as freshly cut hay as possible, which gives a characteristic 
aroma to the cheese. In some respects it resembles a poor grade of Livarot. 
It is about 10 inches in diameter and 2 or 3 inches thick. 
The milk is set with rennet at a temperature of 80° or 85° F. In about one 
hour the curd is cut and the whey removed ; the curd is then pressed to remove 
as much of the whey as possible, after which it is pressed by hand into molds. 
After draining for about two days it is put into the drying room, where it 
remains for about three weeks, when it is taken to the curing cellar and buried 
in hay. After remaining there for from six weeks to three months it is ready 
for sale. The consumption of this variety is largely restricted to the region 
where it is made. 
HOHENHEIM. 
This is a soft cheese made in Hohenheim from partly skimmed milk. It is 
cylindrical in shape, 4 to 6 inches in diameter, and weighs about one-half pound. 
The evening's milk skimmed is added to the morning's milk and heated in a 
copper kettle to 110° F. Some saffron is used for color and rennet is added. 
