4 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
ALPIN. 
This is a kind of Mont d'Or cheese made in the Alpine regions of France. It 
is also known as Clerimbert. The milk is coagulated with rennet at 80° F. in 
two hours. The curd is dipped into molds 3 or 4 inches in diameter and 24 
inches in height. The cheese is allowed to drain and is turned several times 
during one day, after which it is salted and ripened for from 8 to 15 days. 
ALTENBURG. 
This is a goats'-milk cheese made in Germany, where it is known as Alten- 
burger Ziegenkase. A cheese is 8 inches in diameter, 1 or 2 inches in thickness, 
and weighs about 2 pounds. 
AMBERT. 
This cheese, known as Fourme d'Ambert, is a cylinder-shaped imitation 
Roquefort cheese made from cows' milk. It is said to differ from other forms 
of blue or imitation Roquefort cheese made in the southeastern part of France 
in that the salt is mixed with the curd rather than rubbed on the surface of the 
cheese. 
ANCIEN IMPERIAL. 
In this cheese the curd is prepared in the same manner as for Neufchatel. 
It is also known as Petit Carre and, when ripened, as Carre Affine. The cheese 
is about 2 inches square and one-half inch thick, and is sold and consumed both 
while fresh and after ripening. The ripening process is not essentially different 
from that of Neufchatel. 
APPENZELL. 
This cheese, which is very similar to Emmental, is made of cows' milk in the 
Canton of Appenzell, Switzerland, and also in Bavaria and Baden. It is 
usually made of skim milk, but sometimes of whole milk. 
ARMAVIR. 
Armavir cheese is made in the western Caucasus from the whole milk of 
sheep. It is made of sour milk, resembles hand cheese, and is produced by 
pouring sour buttermilk or whey into the heated milk. The cheese is pressed 
into forms and allowed to ripen in a warm place. 
BACKSTEIN. 
Backstein, meaning brick, is so called from its shape, but it is not identical 
with the Brick cheese made in the United States. The process of manufacture 
is similar to that of Limburg. 
BANBURY. 
This was a soft, rich cheese, very popular in England in the early part of the 
nineteenth century. It was a cylindrical cheese about 1 inch thick. 
BARBERET. 
This is a soft, rennet cheese resembling Camembert and deriving its name 
from the village of Barberey, near Troyes, France. It is also commonly 
known as Fromage de Troyes. The milk while still fresh and warm is coagu- 
lated with rennet, the time allowed being usually about four hours. The uncut 
curd is put into a wooden mold having a perforated bottom. After draining 
