VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 15 
and the curd is allowed to become very firm before cutting. It is cut to the size 
of a pea and after being allowed to settle is piled in the center of the vat, where, 
after the whey is removed, it is subjected to light pressure. The curd is cut and 
again piled and heavier pressure applied. This is repeated until the curd reaches 
a certain degree of firmness, when it is run through a mill and salted at the rate 
of 1 pound of salt to 1,000 pounds of milk. It is then put into a press for one 
hour, when it is removed and the surface of the cheese scalded for one minute 
in water heated to 150° F. It is put back into the press for five hours, the pres- 
sure applied being gradually increased, when it is salted on the surface and again 
pressed. The pressing continues for three days, the cheese being salted each 
day. The curing room is kept preferably at 60° F., and the time required for 
curing is from three to four months. 
A cheese called Gloucester, made in the county of Gloucester, England, is said 
to be identical with Derbyshire cheese. Double Gloucester is identical witb 
single Gloucester in all respects but size. It is twice as thick as a single Gloucester,* 
hence the name. Wiltshire, Leicester, and Warwickshire cheeses belong to the 
Derbyshire type. 
DEVONSHIRE CREAM 
In making this cheese the cream is allowed to rise for several hours, when 
the milk with the layer of cream is scalded. It is then set away for a short time in 
order that the layer of cream may harden. The cream is then put into small 
molds and placed upon straw mats to drain. After becoming hard enough to re- 
tain their shape, the cheeses are ready for market. 
DORSET 
Dorset, or Dorset Blue, or blue Vinny, belongs to the group of hard-pressed 
cheeses, deriving its name from the county in England where it was first made, 
and also from the blue mold which develops as the cheese ripens. Its manufac- 
ture has been traced back 150 years in the family of F. E. Dare, who says that 
in all probability it was made longer ago than that. 
DOTTER 
This cheese is said to have been made by G. Leuchs, in Nurnberg, by mixing 
the yolk of eggs with skim milk and making this mixture into cheese in the usual 
way. 
DRY 
This cheese, known also as Sperrkase and Trockenkase, is made in the small 
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It is an ex- 
tremely simple product, made for home consumption and only in the winter 
season, when the milk can not be profitably used for other purposes. As soon as 
the milk is skimmed it is put into a large kettle which can be swung over a fire, 
where it is kept warm until it is thoroughly thickened from souring. It is then 
broken up and cooked quite firm. A small quantity of salt and sometimes some 
caraway seed are added, and the curd is put into forms of various sizes. It is 
then placed in a drying room, where it becomes very hard, when it is ready for 
eating. 
DUEL 
This is a soft-cured, rennet cheese made from cows' milk. It is an Austrian 
product, 2 by 2 by 1 inch in size. 
DUNLOP 
This was formerly the national cheese of Scotland, but it nas been almost 
superseded by the Cheddar, which it resembles. 
EDAM 
This is a hard, rennet cheese produced in the Netherlands; It Is also known as 
Katzenkopf, Tete de Maure, and Manbollen. Formerly Edam cheese was made 
in North Holland on farms from whole milk, but nowada3^s this is an exception. 
Edam cheese is usually made from milk skimmed somewhat more than Emmen- 
thaler. The genuine 'Edam contains at least 40 per cent fat in the dry matter. 
In many creameries the cheese has the same shape as genuine Edam but is skimmed 
to a greater degree, with a minimum of 30 per cent or at least 20 per cent fat in the 
dry matter. All cheese for export bear the Government mars guaranteeing the 
fat content in the dry matter. The cheese is round, but flattened at the top and 
bottom, and the outside is colored red; or the cheese is packed in tin foil and for 
export to hot countries in bladders or tins. 
