8 BULLETIN 608. U. S DEPARTMENT OF AGRICULTURE 
BROCCIO 
This is a sour-milk cheese made in Corsica from sheep's milk. It i3 sometimes 
mixed with sugar and rum and made into small cakes. It is similar to Ziger. 
BURGUNDY 
This cheese, known in France as Fromage de Bourgogne, is described as a soft, 
white, loaf-shaped cheese weighing about 4 pounds. 
BUTTERMILK 
This cheese, made from the curd of buttermilk, is of somewhat finer grain than 
skim-milk cottage cheese, which it closely resembles. Buttermilk of 0.5 or 0.6 
per cent acidity is run into a steam-heated vat or starter can or placed in a pail 
which can be heated in a tub of hot water. The buttermilk is stirred and heated 
to 75° or 78° F., then covered and left for one and one-half or two hours. The 
temperature is then raised to 1-iO F., and in about one hour the curd settles to 
the bottom. The whey is removed and the curd transferred to a draining cloth 
or bag for about 10 hours. It should be stirred occasionally while draining. 
When dry the curd is salted, put up in small packages, and wrapped in parchment 
paper. 
CACIOCAVALLO 
This is a somewhat peculiar kind of cheese made from either whole or partly 
skimmed milk of cows. Various explanations have been made as to the origin 
of the name, which means literally horse cheese. One explanation offered is 
that the cheese was originally made in the region of Monte Cavallo, and another 
is that the imprint of a horse's head was made in each cheese as the trade-mark 
of the original manufacturer. The original home of this cheese was southern 
Italy, but it is now made extensively in northern Italy as well. The history 
of the cheese dates back several centuries. 
The temperature of the coagulation of the milk with rennet varies greatly but 
is usually from 90° to 95° F. The time allowed for coagulation is alr-o variable, 
being usually about one-half hour. The curd is cut very fine and sometimes 
allowed to ferment for 24 hours, when it is heated by means of very hot water, 
or more commonly hot whey, and subsequently worked by hand until all the 
whey is expressed and the curd becomes homogeneous and capable of being 
drawn out into long threads. It is then molded into any desired shape and 
salted by immersion in brine for about two days. The cheeses are suspended in 
pairs from the ceiling and lightly smoked. The surface may be rubbed with olive 
oil or butter. They are kept in a cool, dry room until sold. As seen on the 
market they vary much in size and shape and weigh about 3 pounds. The 
most common shape is that resembling a beet, a constriction near the top being 
due to the string which is tied around the cheese for the purpose of hanging it up. 
This cheese is sometimes eaten while comparatively fresh, but is more frequently 
kept for months, then grated and used for flavoring soups and as an addition to 
macaroni and similar foods. A small quantity is imported into the United States. 
CACIO FIORE 
This is a soft, rennet cheese made in Italy from sheep's milk. Throughout the 
process comparatively low temperatures are maintained. The soft curd is put 
into square forms capable of holding about 4 pounds of cheese. The cheese has 
a consistency like butter, a sweetish taste, and is eaten fresh. 
CAERPHILLY 
This is a hard, rennet cheese made in Wales from the whole milk of cows. 
Fresh milk at a temperature of 85° F. is set with rennet enough to coagulate it 
in one hour. The curd is cut in Vs-iiich cubes and stirred for one hour without 
further heating. It is then put into cloths and subjected to light pressure for 
an hour and is again broken up fine and put to press, where it remains, with 
daily changing, for three days. During this time one-half ounce salt to each 
pound of curd is rubbed on the surface. Each cheese weighs about 8 pounds 
and requires about three weeks for ripening at a temperature of 65° or 70° F. 
