VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 9 
BRINSEN OR BRINZA. 
This cheese, known locally as Landoch, Zips, Liptau, Siebenbiirgen, Neusohl, 
Altsohl, and Klencz, is made in the Carpathian Mountains of Hungary from 
sheep's milk, or a mixture of sheep's and goats' milk. 
The cheese is made in small lots, from 2 to 4 gallons of milk being used at 
one time. This is put into a kettle when fresh, and sufficient rennet is added 
with the milk at a temperature of from 75° to 85° F. to secure coagulation in 
15 minutes. The curd is broken up and the whey dipped, and the curd is 
placed in a linen sack and allowed to drain for 24 hours. It is then cut into 
pieces and placed on a board, where with frequent turnings it is allowed to 
remain until it commences to get smeary, which requires about eight days. The 
pieces are then laid one on top of another in a vessel holding from 40 to 60 
pounds, w T here they remain for 24 hours, after which they are removed, the 
rind cut away, and the curd or partially cured cheese broken up in another 
vessel. After 10 hours salt is stirred in and the curd run through a mill, which 
cuts it very fine, when it is packed in a tub with beech shavings. 
BROCCIO. 
This is a sour-milk cheese made from sheep's milk in Corsica. It is some- 
times mixed with sugar and rum and made into small cakes. It is similar to 
Ziger. 
BURGUNDY. 
This cheese, known in France as Fromage de Bourgogne, is described as a 
soft, white, loaf-shaped cheese weighing about 4 pounds. 
BUTTERMILK. 
This cheese, made from the curd of buttermilk, is of somewhat finer grain 
than skimmed-milk cottage cheese, which it closely resembles. Buttermilk of 
0.5 or 0.6 per cent acidity is run into a steam-heated vat or starter can, or 
placed in a pail which can be heated in a tub of hot water. The buttermilk 
is stirred and heated to 75° or 78° F., then covered and left for one and one-half 
or two hours. The temperature is then raised to 140° F., and in about one hour 
the curd settles to the bottom. The whey is removed and the curd transferred 
to a draining cloth or bag for about 10 hours. It should be stirred occasionally 
while draining. When dry the curd is salted, put up in small packages, and 
wrapped in parchment paper. 
CACIOCAVALLO. 
This is a somewhat peculiar kind of cheese made from either whole or partly 
skimmed milk of cows. Various explanations have been made as to the origin 
of the name, which means literally horse cheese. One explanation offered is 
that the cheese was originally made in the region of Monte Cavallo, and another 
is that the imprint of a horse's head was made in each cheese as the trade-mark 
of the original manufacturer. The original home of this cheese was southern 
Italy, but it is now made extensively in northern Italy as well. The history 
of the cheese dates back several centuries. 
The temperature of the coagulation of the milk with rennet varies greatly 
but is usually from 90° to 95° F. The time allowed for coagulation is also 
variable, being usually about one-half hour. The curd is cut very fine and 
sometimes allowed to ferment for 24 hours, when it is -heated by means of very 
hot water, or more commonly hot whey, and subsequently worked by hand 
until all the whey is expressed and the curd becomes homogeneous and capable 
