32 BULLETIN 608, U. 8, DEPARTMENT OF AGRICULTURE 
Either whole or partly skimmed milk which consists usually of a mixture of 
cows' and goats ' milk, is heated in a kettle to 95° F., and sufficient rennet is added 
to coagulate it in 30 or 40 minutes. The curd is then cut very carefully to the 
size of peas and heated gradually to a temperature of 120° F. When the desired 
temperature is reached, which is usually in about one-half hour, heating is stopped 
and the stirring continued for 30 or 40 minutes. Some of the whey is dipped 
from the kettle, and the curd is removed by means of a cloth. The cheese is 
pressed for 24 hours, during which time it is turned frequently. The salting 
requires usually about one month, the total quantity applied varying from 23^ 
to 3 per cent of the weight of the pressed cheese. After being salted, the cheese 
is taken to a well-ventilated room and allowed to dry. In this room the cheese 
is turned frequently and rubbed in order to free it from molds. When dry, it is 
scraped carefully and taken to the curing cellar, where it is rubbed frequently 
with a coarse cloth, and when the rind has become firm and does not show the 
presence of mold, olive oil is usually applied. Sometimes the rind is blackened 
by means of soot. 
The fresh cheese is almost white. The old cheese becomes yellow, granular, 
and has a sharp taste and characteristic odor. It is usually eaten when from 
3 to 12 months old but may be kept much longer and then grated. 
MONTAVONER 
This is a sour-milk cheese made in Austria. During the process of manufac- 
ture dried herbs (Achillea moschata and A. atrata) are added. 
MONT CENIS 
This is a hard, rennet cheese resembling the imitation Roquefort varieties like 
Gex and Septmoncel and made in the region of Mont Cenis, in the southeastern 
part of France. The milk used is usually a mixture of cows', sheep's, and 
goats'. The evening's milk is usually skimmed and added to that of the morn- 
ing. Primitive methods of cheesemaking are employed. The milk is set with 
rennet at a temperature of about 85° F. The curd is then cut and allowed to 
drain for 24 hours, when fresh curd is thoroughly mixed with it. The mixture 
is then put into molds and moderate pressure applied. After being turned fre- 
quently for several days and salted, it is transferred to the curing cellar, where it is 
turned frequently, washed with salt water to check the growth of molds on the 
surface, and allowed to ripen for three or four months. The ripening is due 
mainly to a penicillium which is sometines incorporated into the curd by means 
of moldy bread. A ripened cheese is about 18 inches in diameter, 6 or 8 inches 
in height, and weighs about 25 pounds. 
MONT D'OR 
This is a soft, rennet cheese of the Pont l'fiveque type, formerly made from 
goats' milk but now made almost exclusively from cows' milk. Sometimes a 
small quantity of goats' milk is added to the latter. 
It derives its name from Mont d'Or, near Lyon, in the Department of Rhone, 
France, where it is said to have been made for more than three centuries. At 
the present time it is made not only in Rh6ne and neighboring Departments, but 
in other parts of France, especially Eure and Oise. 
Whole or partly skimmed milk is set with rennet at a temperature of 90° 
or 100° F. The curd, in from one-half hour to two hours after the addition of 
the rennet in the milk and with or without cutting, is put into circular forms or 
hoops about 4^ inches in diameter and 3 inches high, which rest upon a draining 
board covered with straw. After about one hour the cheese is turned, frequently 
until firm. A disk with a light weight is sometimes placed upon each cheese in 
order to hasten the removal of the whey. The cheese is salted on the surface. 
It is also ripened for about one week in summer and two or three w r eeks in winter, 
during which time it is turned frequently and washed with salt water to prevent 
the growth of molds. Much of it is sold in a fresh condition. 
MONTLHERY 
This is a soft ? rennet cheese made from cows' milk in Seine-et-Oise, France. 
A large 6heese is about 2 inches thick and 14 inches in diameter and weighi 
about 5H pounds. There is also a smaller-sized cheese which weighs about 3 
