VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 17 
development of acid has been prevented as much as possible is mixed with the 
morning's milk, and the whole is set at a temperature of 80° F. The setting 
period is one hour, and the curd is allowed to become very firm before cutting. 
It is cut to the size of a pea and after being allowed to settle is piled in the 
center of the vat, where, after the whey is removed, it is subjected to light 
pressure. The curd is cut and again piled and heavier pressure applied. This 
is repeated until the curd reaches a certain degree of firmness, when it is run 
through a mill and salted at the rate of 1 pound of salt to 1,000 pounds of milk. 
It is then put into a press for one hour, when it is removed and the surface of 
the cheese scalded for one minute in water heated to 150° F. It is put back into 
the press for five hours, the pressure applied being gradually increased, when it 
is salted on the surface and again pressed. The pressing continues for three 
days, the cheese being salted each day. The curing room is kept preferably at 
60° F., and the time required for curing is from three to four months. 
A cheese called Gloucester, made in the county of Gloucester, England, is said 
to be identical with Derbyshire cheese. Double Gloucester is identical with 
single Gloucester in all respects but size. It is twice as thick as a single 
Gloucester; hence the name. Wiltshire, Leicestershire, and Warwickshire 
cheeses belong to the Derbyshire type. 
DEVONSHIRE CREAM. 
In making this cheese the cream is allowed to rise for several hours, when 
the milk with the layer of cream is scalded. It is then set away for a short 
time in order that the layer of cream may harden. The cream is then put into 
small molds and placed upon straw mats to drain. After becoming hard enough 
to retain its shape, it is ready for market. 
DORSET. 
Dorset, or Dorset Blue, or blue Vinny, belongs to the group of hard-pressed 
cheeses, deriving its name from the county in England where it was first made, 
and also from the blue mold which develops as the cheese ripens. Its manufac- 
ture has been traced back 150 years in the family of F. E. Dare, who says that 
in all probability it was made longer ago than that. 
DOTTER. 
This cheese is said to have been made by G. Leuchs, in Niirnberg, by mixing 
the yolk of eggs with skim milk and making this mixture into cheese in the 
usual way. 
DRY. 
This cheese, known also as Sperrkase and Trockenkase, is made in the small 
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It is an 
extremely simple product, made for home consumption, and only in the winter 
season, when the milk can not be profitably used for other purposes. As soon as 
the milk is skimmed it is put into a large kettle which can be swung over a 
fire, where it is kept warm until it is thoroughly thickened from souring. It is 
then broken up and cooked quite firm. A small quantity of salt and sometimes 
some caraway seed are added, and the curd is put into forms of various sizes. 
It is then placed in a drying room, where it becomes very hard, when it is ready 
for eating. 
DUEL. 
This is a soft-cured, rennet cheese made from cows' milk. It is an Austrian 
product, 2 by 2 by 1 inches in size. 
13113°— 18— Bull. 608 2 
