6 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
BERGQUARA. 
This is a Swedish cheese resembling Gouda. It was known in Sweden in the 
eighteenth century. 
BGUG-PANIR. 
This cheese, sometimes called Daralag, is made in Armenia from sheep's milk, 
partially or entirely skimmed. Rennet is used for coagulation and the curd 
is put into a rack for draining, after which it is broken up and salt and herbs 
added. After pressing again, the cheese is put into a salt bath, usually for two 
days, but sometimes for two months. 
BITTO. 
This is a cheese of the Emmental group, made in northern Italy. It is some- 
times eaten fresh and sometimes ripened for two years, when it is very hard 
and has small eyes. 
BLEU. 
The names Pate Bleu and Fromage Bleu are applied to several kinds of hard, 
rennet cheese made from cows' milk in imitation of Roquefort cheese in the 
southeastern part of France. Owing to the mottled, marbled, or veined appear- 
ance they are also designated Fromage Persille. Among these are Gex, Sas- 
senage, and Septmoncel. This name is also applied locally to several more or 
less distinct kinds made in the regions of the Auvergne and Aubrac Mountains 
and designated Bleu d'Auvergne, Cantal, Guiole or Laguiole, and St. Flour. 
Other cheeses of this order mentioned as made in France are Queyras, Chani- 
poleon, Sarraz, and Journiac. 
BOUDANNE. 
This is a French cheese made from cows' milk. The milk, either whole or 
skimmed, is heated to about 85° F„ sufficient rennet is added to coagulate it 
in one hour, and the curd is cut to the size of peas, stirred, and heated to 
100° F. or above. After standing for 10 or 15 minutes the curd is pressed by 
hand and put into molds 8 inches in diameter and 3 inches in height. The cheeses 
are drained, turned frequently, salted, and ripened for two or three months. 
BOX (FIRM). 
This cheese, known in different localities where made as Hohenburg, Mondsee, 
and Weihenstephan, is made from cows' milk, whole, and is a rather firm rennet 
cheese. The flavor is said to be mild but piquant. The milk is heated to 90° 
or 93° F. in a kettle, colored with saffron, and set with sufficient rennet to cur- 
dle it in 20 or 25 minutes. The curd is cut up as fine as peas, and the contents 
of the kettle are heated very slowly to a temperature of 105° F., being stirred 
meanwhile. The fire is then removed and the curd allowed to settle for five min- 
utes, when the whey is dipped off. The curd is then dipped into a cloth, whence 
it is scooped into hoops. Light pressure is applied, in 15 minutes the cheese 
is turned, and the turning is repeated frequently for several hours. The 
cheese is kept in a well-ventilated room at 60° F. for from three to five days, 
after which it is taken to the cellar. It is salted by rubbing or sprinkling salt 
on the surface. Ripening requires from two to three months. The cheese 
weighs from 1 to 4 pounds, and is undoubtedly similar to the Brick cheese of 
the United States. 
