VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 33 
pounds. Either whole milk or partly skimmed milk is used. Rennet is added 
to it at ordinary temperatures, and the curd when sufficiently firm is broken 
up, put into molds, and subjected to pressure. After being salted, the cheese is 
cured for from 8 to 15 days in a so-called drying room and then ripened in a 
cellar at a temperature of about 55° F. During the process of ripening the 
cheese becomes covered at first with a whitish mold and later with a blue mold 
in which red spots appear. After about one month it is ready for sale. 
MOZARINELLI 
This is a soft, rennet cheese made in Italy from cows' milk. 
MONSTER 
Miinster is a rennet cheese of the whole milk of cows, made in the vicinity of 
Munster, in the western part of German}' near the Vosges Mountains. Similar 
cheese made in the neighboring portion of France is called G6rome, and Munster 
cheese made near Colmar and Strassburg is sometimes given the names of those 
two cities. 
The milk is set at about 90° F. with sufficient rennet to coagulate it in 30 
minutes. The curd is then broken up and allowed to stand from 30 to 45 minutes 
without stirring, when it is dipped with a sieve, which gives slight pressure to 
the curd and holds back the small particles. After removing the whey the curd 
is scooped into forms or hoops, and caraway or anise seed is usually added. 
The hoops are made in two parts, the lower being 4 inches high and 7 inches in 
diameter, with holes in the bottom for draining, and the upper of the same 
dimensions. The whole resembles an ordinary cheese hoop with bandages. 
The hoop is lined with cheesecloth. After the curd has been in the hoop for 12 
hours the upper part of the latter may be removed, the cheese turned, and the 
cloth removed. The cheese is now put into the upper portion of the hoop and 
turned frequently for from four to six days. In the meantime the temperature 
is held at 68° F. After ©alt has been rubbed on the surface daily for three days 
the cheese is taken to the cellar, which has a temperature of from 51° to 55° F., 
where it is allowed to ripen for two or three months. When ripe the cheese sells 
for about 20 cents a pound. 
MYSOST 
Mysost is made from whey, is a product of Norway, Sweden, and Denmark, 
and, to a very limited extent, of the United States. It has a light-brown color, 
a buttery consistency, and a mild, sweetish taste. 
The method of manufacture is as follows: As soon as the curd of the regular 
cheese is removed from the whey the latter is strained and put into a kettle or 
large pan over the fire, and the albuminous material which rises to the surface 
is skimmed off. The whey is evaporated as rapidly as possible with constant 
and thorough stirring. When it has reached about one-fourth its original vol- 
ume the albumin previously skimmed off is returned and stirred thoroughly 
to break up all possible lumps. When the whey has attained the consistency of 
thickened milk it is poured quickly into a wooden trough and stirred with a 
paddle until cool, to prevent the formation of sugar crystals. It can then bo 
molded into the desired form. In this country it is usually made into cylin- 
drical shapes and wrapped in tin foil. Primost is a local name for this cheese. 
NAGELKASSA (FRIESCHE) 
This cheese is made from skimmed milk in the form of Derby. The curd is 
mixed with cloves and cumin seed. 
NESSEL 
This is a soft-cured rennet cheese made from whole milk of cows. It is an 
English product and is round and very thin. 
NEUFCHATEL 
This is a soft rennet cheese made extensively in the Department of Seine 
Inf6rieure, France, from either whole or skim milk of cows. Bondon, Malakoff, 
Petit Carre, and Petit Suisse are essentially the same as Neufchatel but have 
slightly different shapes. 
Neufchatel cheese is made in the same manner as cream cheese, except that a 
little less rennet is used, perhaps 1 ounce of commercial liquid rennet to 1,000 
54240°— 34 5 
