4 BULLETIN 608, U. 8. DEPARTMENT OF AGRICULTURE 
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 Carr6 and, when ripened, as Carr6 Affin6. 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 Emmenthaler, 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 is a soft, rich cheese, very popular in England in the earl}'- part of the 
nineteenth century. It is a cylindrical cheese about 1 inch thick. 
BARBEREY 
This is a soft, rennet cheese resembling Camembert and deriving its name 
from the village of Barberey, near Troves, France. It is also commonly known 
as.Fromage de Troyes. The milk while still fresh and warm is coagulated with 
rennet, the time allowed being usually about four hours. The uncut curd is put 
into a wooden mold having a perforated bottom. After being drained 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 -ventilated 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 V/i inches in thickness. 
BATTLEMAT 
This is an Emmenthaler 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 Emmenthaler and is a little softer when ripened. It ripens more rapidly 
than the Emmenthaler, being ready for market in about four months. 
BAUDEN 
Bauden 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 33^ inches, 
and the other cylindrical, with a diameter of 5 inches and a height of 23^ inches. 
It is also known locally as Koppen. 
BELGIAN COOKEJ) 
The milk, which has been allowed to curdle spontaneously, is skimmed and the 
curd heated to 135° or 140° F. and then plated in a cloth and allowed to drain. 
When dry it is thoroughly kneaded by hand and is allowed tc undergo fermenta- 
