VARIETIES OP CHEESE: DESCRIPTION'S AND ANALYSES. 5 
for three hours the cheese is turned into an earthenware mold, the wooden one 
being removed after 24 hours. The cheeses are salted, dried in a well-venti- 
lated room, and ripened for about three weeks, usually in a subterranean curing 
room. In summer the cheese is often sold without ripening. A cheese is 
5 or 6 inches in diameter and 11 inches in thickness. 
BATTLEMAT. 
This is an Emmental cheese made in the Canton of Tessin, Switzerland, in 
the western part of Austria, and in the northern part of Italy. It is recom- 
mended for localities where a great quantity of milk can not be obtained. 
The cheese is circular in form, about 16 inches in diameter and 4 inches high, 
and weighs from 40 to 80 pounds. It is cooked at a slightly lower temperature 
than the Emmental and is a little softer when ripened. It ripens more rapidly 
than the Emmental, being ready for market in about four months. 
BAUDEN. 
Baudenkase is a sour-milk cheese made in the herders' huts in the mountains 
between Bohemia and Silesia in essentially the same manner as Harzkase. 
It is made up in two forms, one conical with a diameter and a height of 3£ 
inches, and the other, cylindrical, with a diameter of 5 inches and a height of 
2J inches. It is also known locally as Koppenkase. 
BELGIAN COOKED. 
The milk, which has been allowed to curdle spontaneously, is skimmed and 
the curd heated to 135° or 140° F. and then placed in a cloth and allowed to 
drain. When dry it is thoroughly kneaded by hand and is allowed to undergo 
fermentation, which takes ordinarily from 10 to 14 days in winter and six to 
eight days in summer. When the fermentation is complete, cream and salt are 
added and the mixture is heated gently and stirred until homogeneous, when 
it is put into molds and allowed to ripen for eight days longer. A cheese ordi- 
narily weighs about 3 J pounds. It is not essentially different from other forms 
of cooked cheese. 
BELLELAY. 
This is a soft, rennet cheese made from whole milk and sometimes called 
Tete de Moine, or Monk's Head. This cheese originated with the monks of 
the Canton of Bern, Switzerland, in the fifteenth century, and at the present 
time is made exclusively in that locality. 
The sweet milk is set at about 90° F. with sufficient rennet to coagulate it in 
20 or 30 minutes. The curd is cut comparatively fine and is stirred while being 
heated slowly to a temperature of 110° F. It is cooked much firmer than Lim- 
burg and not so firm as Emmental. 
When cooked the curd is dipped into wooden hoops lined with cloth. The 
cheeses are pressed in rotation for a few minutes at a time, one press being 
used for a number of cheeses. After pressing, the cheeses are wrapped in bark 
for two weeks, or until they are firm enough to require no support. They aio 
cured in a moist cellar at a comparatively low temperature, as it is not de- 
sired to have eyes develop. The cheese when ready for market has a diameter 
of 7 inches and weighs from 9 to 15 pounds. It ripens in about 12 months 
and will keep for three or four years. It has a soft, buttery consistency and 
can be spread on bread for eating. 
