18 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
eheesemaker for from one to four days. Often no brine tank is used with 
Emmenthaler cheese. 
The cheese is then taken to the curing cellar. In the best factories two or 
more cellars with different temperatures are available, and the cheeses are 
placed in them according to their development. If it appears that the cheese 
may develop too fast and have too many and too large eyes, it is placed in a cool 
cellar; if the reverse is true, a warm cellar is selected. The cellars vary in temper- 
ature from 55° to 65° F., though in extreme cases 70° or a little higher may be 
used. While the cheeses are in the ripening cellar, which in Switzerland may be 
from 6 to 10 months or longer, and in the United States three to six months, 
they should be turned and washed every other day for the first two or three 
months and less often subsequently. At the same time a little coarse salt is 
sprinkled on the surface. In a few hours this salt has dissolved, and the brine 
is spread over the surface with a long-handled brush. 
The cheeses are very large, about 6 inches in thickness and sometimes as 
much as 4 feet in diameter, and weigh from 60 to 220 pounds. In shipping, a 
number of them are placed in a tub which may contain 1,000 pounds of cheese. 
Sometimes Emmenthaler cheese is made up in the form of blocks instead of in the 
shape of millstones. The blocks are about 28 inches long and 8 inches square 
in the other dimensions and weigh usually from 25 to 28 pounds. 
ENGADINE 
This is made in the Canton of Graubiinden, Switzerland, and is a rennet 
cheese made from the whole milk of cows. 
ENGLISH DAIRY 
This name is applied to a very hard cheese, made in the same general way 
as Cheddar, but cooked much more. It has been made mostly in the United 
States and is used for culinary purposes. 
EPOISSE 
This is a soft, rennet cheese made from whole or partly skimmed milk in the 
Department of Cote d'Or, France. 
ERIWANl 
This cheese usually is made in the Caucasus from sheep's milk. The fresh 
milk is set at about 95° F., with sufficient rennet to coagulate it in 20 minutes. 
The curd is broken up, and the whole is put into a sack, allowed to drain, and 
then pressed with stones until the whey stops running. The cheese is salted in 
brine. Different local names are given to this product, Karab, Tali, Kurini, 
Elisavetpolen, and Kasach being mentioned. 
ERVY 
This is a soft whole-milk, rennet cheese resembling Camembert and deriving 
its name from the village of Ervy, in the Department of Aube, France. It is 
about 7 inches in diameter, 23^ inches thick, and weighs about 4 pounds. 
FARM 
This cheese, made ic France and known variously as Fromage a la Pie, Mou, 
Maigre, and Ferme, is essentially the same as the cottage cheese of this country. 
The method of making is very simple. When the skim milk has become curdled, 
the whey is poured off and the curd kneaded and molded into various sizes and 
shapes. Draining is sometimes hastened by placing a board and weight upon 
the curd. Salt and sometimes sweet cream are added. The cheese is consumed 
usually on the farm where made, either while fresh or after it has undergone 
fermentation. 
FILLED 
Filled cheese is the name applied to cheese from which the butterfat has been 
removed and foreign fats added. The foreign fat is added by stirring it vio- 
lently in the milk and setting with sufficient rennet to coagulate quickly. The 
rest of the manufacture is the same as for Cheddar cheese. For a number of 
years filled cheese was very extensively manufactured in the United States, but 
State and Federal laws have made it no longer practicable. Many of the Euro- 
pean varieties of cheese are counterfeited or adulterated in the same manner. 
