16 BULLETIN 6 
The perfectly fresh milk is set at 82° to 84° F.; color is added and sufficient 
rennet is used to coagulate the milk in 30 minutes. The curdled milk is divided 
evenly with a knife. After 20 minutes the whey is partly removed. The curd 
is further divided; after 10 minutes another portion of the whey is removed 
and stirring is resumed for 10 minutes. Then the temperature of the mixture 
is increased to 92°. The curd is now allowed to settle and the whey removed; 
then the layer of curd is cut into pieces, each part having the size of a cheese. 
These are left to settle in the molds, and they are then turned a few times; after 
being wrapped in cloth they are pressed two or three hours. After this they 
are salted, either by rubbing in salt and putting them in molds without lids, or 
by immersion in brine for three days. They are then stored for ripening and 
turned at intervals, which is the cause of their flattened shape. When they are 
a few weeks old they are marketed and the ripening process continues in the 
warehouses of the cheese merchants. 
EGG 
Egg cheese, made in the Province of Nyland, Finland, described by Prof. Casta 
GrotenfeH, and reviewed by Monrad in Hoard's Dairyman, is made from fresh 
eggs, from 2 to 12 being added to 6 quarts of new milk. Usually they are whipped 
into a starter, but sometimes half of them are added before coagulation and the 
other half after drawing the whey. The best are made with a cream starter. 
Monrad appears to be rather skeptical about this kind of cheese and says it should 
be labeled "Egg cheese" in order not to deceive the public. 
ELBING 
This is a hard, rennet cheese made from cows' milk in West Prussia; in winter 
the milk is skimmed, but at other times it is used whole. It is known also as 
Werderkase and Niederungskase. Enough rennet is added to the milk at a 
temperature of 80° F. to coagulate it in from 15 to 30 minutes. The curd is cut 
and cooked to 100° F., salted in the granular state, and pressed for 12 hours. 
A cheese is 10 or 20 inches in diameter and 3 or 4 inches in thickness. Ripening 
requires about one month at a temperature of 75° F 
EMMENTHALER 
This is a hard, rennet cheese made from cows' milk, and has a mild, somewhat 
sweetish flavor. It is characterized by holes or eyes which develop to about the 
size of a cent in typical cheeses and are from 1 to 3 inches apart. Cheese of the 
same kind made in the United States is known as Domestic Swiss, and that made 
in the region of Lake Constance is called Algau Emmenthaler. Other local names 
are Bellunese, Formaggio Dolce, Fontine d'Aosta, and Thraanen. 
Emmenthaler cheese originated in Canton Bern, Valley of Emmental, Switzer- 
land, and is a very old variety. In the middle of the fifteenth century a cheese 
probably of this type was manufactured in the Canton of Emmental. In the 
middle of the seventeenth century the industry was well developed, and genuine 
Emmenthaler cheese was exported. In 1722 its manufacture under the name of 
Gruyere is recorded in France, two cooperative societies having been organized 
for the purpose. 
Emmenthaler cheese is now manufactured in every civilized country. The 
United States has many factories, principally in Wisconsin, New York, and 
Ohio. In Switzerland the greater part of the milk produced is made into this 
product, and large districts in France and northern Italy are devoted to its 
manufacture. The best of the product made in Switzerland is exported, about 
20,000,000 pounds coming to the United States annually. The imported cheese 
sells in this country at about 45 cents a pound wholesale, and the domestic 
cheese sells at about 35 cents. Practically as good cheese can be manufactured 
in the United States as in Switzerland, but prejudice, combined with the fact 
that much of the domestic product is sold as imported, has held the price at a 
low level. 
There is a slight difference in manipulation of the milk in making Emmenthaler 
cheese in this country as compared with Switzerland. In the latter country the 
evening's and morning's milk is mixed and made into cheese, while in the United 
es it is popularly believed that the evening's milk must be made into cheese 
immediately after milking, as is done with the morning's milk. 
However, there is a growing tendency to make the cheese from milk delivered 
once a day or from milk that has been slightly ripened, as it is believed that the 
quality of the cheese is thereby improved. 
