12 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
is applied for about two days, during which time it is turned very frequently. 
The cheese is next transferred to the curing cellar, where it remains for from 
six weeks to six months. The yield of cheese is usually 10 or 11 per cent of the 
weight of the milk. A ripened cheese weighs from 40 to 120 pounds. 
CHAMPOLEON. 
Champoleon, or Queyras, is a hard, rennet cheese made from skim milk in the 
Department of Hautes-Alpes, France. 
CHAOURCE. 
This is a soft, whole-milk rennet cheese resembling Camembert and deriving 
its name from the village of Chaource, in the Department of Aube, France. It 
is about 4 inches in diameter and 3 inches thick. \ 
CHASCHOL DE CHASCHOSIS. 
This cheese is made in the Canton of Grisons, Switzerland. It is a hard ren- 
net cheese made from cows' milk, skimmed. The cheeses are from 18 to 22 
inches in diameter, 3 to 4 inches high, and weighs from 22 to 40 pounds. 
CHEDDAR. 
This cheese is so named from the village of Cheddar in Somersetshire, Eng- 
land, where it was first made. It is comparatively an old cheese, though the 
genuine Cheddar process as it is now known is not old. It is an exceedingly 
popular variety, being much used as a food product in America and England, 
and is probably the most important of all cheeses as regards the quantity 
made annually. As used at the present time, the term Cheddar applies usually 
to a process of making rather than to any particular shape of cheese. The 
name, however, is occasionally used to designate a certain size of cheese 14 
or 16 inches in diameter, and weighing from 60 to 100 pounds. Cheese made by 
the Cheddar process has, however, many different shapes with distinguishing 
names, such as Flats, which have the same diameter as the Cheddar size, but 
weigh only 30 or 40 pounds ; Daisies, which are 12 inches in diameter and weigh 
20 pounds ; Young Americas, which are 8 inches in diameter and weigh 8 to 12 
pounds ; Long Horns, which are 5 inches in diameter and weigh 12 pounds ; and 
Squares, which are of various sizes and usually 3 or 4 inches thick. The cheese 
may be white or colored yellow, and it may be almost fresh or thoroughly 
ripened and broken down. It is made from sweet, skimmed, unskimmed, or 
partly skimmed milk of cows. When made of unskimmed milk it is called 
" full cream " ; when otherwise, it is called " part skim " or " skim." 
The milk, morning's and evening's mixed, is set at 85° F. with sufficient 
rennet to coagulate to the proper point in from 25 to 40 minutes. At the time 
of setting the milk should have an acidity of about 0.18 or 0.20 per cent. Color 
may or may not be used. The curd is cut when it breaks evenly before the 
finger. The cutting is done with curd knives made up of blades set about 
one-third of an inch apart in frames. In one frame the knives are set per- 
pendicularly and in the other horizontally. When well cut the curd is in 
uniform cubes of about one-third of an inch. 
After cutting, the curd is heated slowly and with continued stirring until it 
reaches a temperature of from 96° to 108° F. With the use of mechanical agi- 
tators, as is the common practice, the curd should be heated about 4° higher 
than when stirring is done by hand. After heating, the stirring is continued 
