VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 7 
BOX (SOFT). 
This is a rennet cheese made from cows' milk, partially skimmed, and known 
locally as Schachtelkase. It is a rather unimportant variety produced in Wurt- 
teinberg in a small locality called Hohenheim, a name which the cheese often 
takes. 
In making this cheese the evening's milk, skimmed, is mixed with the whole 
milk drawn that morning, or a part of the milk is skimmed with a centrifuge 
and is mixed with an equal volume of whole milk. The cheese is made in a 
copper kettle. The milk is warmed to 110° F., colored with saffron, and rennet 
added. It is allowed to stand for one or one and one-half hours before cutting. 
The curd is cut into rather coarse particles, after which it is allowed to stand 
for a few minutes, when the whey is dipped off, and for every 200 pounds of milk 
used a small handful of caraway seed is added. The curd is then dipped into 
hoops 6i inches in height and the same in diameter. It remains in these hoops 
for 10 hours and is frequently turned, after which it is transferred to a wooden 
hoop only one-half as high, where it remains for 12 hours. The cheese is then 
sprinkled with salt and put into the ripening cellar, where it remains about three 
months. 
A soft, rennet cheese known as Fromage de Boite is made in the fall in the 
mountains of Doubs, France, and resembles Pont l'Eveque. 
BRA. 
This cheese is made by nomads in the region of Bra in Piedmont, Italy. It is 
a hard, rennet cheese weighing about 12 ppunds. The milk, which is partly 
skimmed, is heated to about 90° F., and sufficient rennet is added to coagulate it 
in 30 or 40 minutes. The curd is cut to the size of rice grains and the whey 
removed after about half an hour. It is then put into a form about 12 inches 
in diameter and 3 inches in height and subjected to pressure for from 12 to 24 
hours. The cheese is salted by immersion in brine and also by sprinkling salt 
on the surface, after which it is ripened. 
BRAND. 
This is a German hand cheese weighing about one-third of a pound, made from 
sour-milk curd cooked at a little higher temperature than ordinarily practiced. 
The curd is salted and allowed to ferment one day. It is then mixed with 
butter, pressed into shape and dried, and finally placed in kegs to ripen, during 
which process it is moistened occasionally with beer. 
BRICK. 
The exact derivation of this name is not known. It may have been adopted 
because of the shape, or because of the fact that bricks are used almost exclu- 
sively for weighting down the press. Brick cheese is a rennet cheese made 
from cows' milk, unskimmed, and is purely an American product. In charac- 
teristics it is about halfway between Limburg and Emmental. It has a strong, 
sweetish taste, a sort of elastic texture, and many small, round eyes or holes. 
It is made about 10 by 6 by 3 inches in size. Many factories, especially in 
southern Wisconsin, make this product. 
Perfectly sweet milk is set in a vat at 86° F. with sufficient rennet to coagu- 
late it in 20 or 30 minutes. The curd is cut with Cheddar curd knives, is 
then heated to 110° or 120° F., and is stirred constantly. The cooking is con- 
tinued until the curd has become so firm that a handful squeezed together will 
