6 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
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 to the size of peas, and the contents 
of the kettle are heated very slowly to a temperature of 105°, being stirred mean- 
while. The fire is then removed and the curd allowed to settle for five minutes, 
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° 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. 
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- 
temberg in a small locality called Hohenheim, a name which the cheese often 
takes. 
In making this cheese the evening's milk is skimmed and mixed with the 
whole milk drawn the next 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 Q}4 incheg 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 pounds. 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 weighing down the press. Brick cheese is a rennet cheese made from 
the whole milk of cows and is purely an American product. In characteristics 
it is about halfway between Limburg and Emmenthaler. It has a strong, sweet- 
ish 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 coagulate 
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 continued until the 
curd has become so firm that a handful squeezed together will fall apart when 
released. The curd is then dipped into the mold, which is a heavy rectangular 
box without a bottom and with slits sawed in the sides to allow drainage. The 
