34 BULLETIN 603, U. S. DEPARTMENT OF AGRICULTURE 
pounds of milk. This product is made from whole milk or milk partially skimmed. 
The standard package, wrapped in tin foil, is round and weighs 2V-? or 3 ounces, 
its dimensions being 13^ by 23^ inches. Factories in the United States make a 
variation of the Neufchatel cheese, which is very probably as good as the French 
variety. Makers in this country attempt to vary this cheese by the use of con- 
diments. Pimento, or Pepper Cream, is a Neufchatel cheese in which 1 pound of 
red peppers is used for every 10 pounds of cheese. The peppers are ground very 
fine and thoroughly mixed with the cheese; the whole is then molded into forms 
and kept in a cold place. 
NIEHEIM 
This is a sour-milk cheese made in Westphalia and named from a city in that 
Province. The sour milk is heated to a temperature of 100° or 120° *F. The 
curd is collected in a cloth and allowed to stand for 2-1 hours, when it is worked 
until in a fine condition. It is then made into cakes, which are put into a cellar 
and turned frequently for from five to eight days, when it is broken up, and salt 
and caraway seed, and sometimes beer or milk, are added. The cheese is covered 
lightly with straw and finally packed in casks with hops and allowed to ripen. 
NOSTRALE 
This name is applied locally to two kinds of rennet cheese made from cows' 
milk in the mountainous regions of northwestern Italy. The hard cheese, des- 
ignated Formaggio Duro, is made during the spring, while the herds are still 
in the valleys, and the soft cheese, Formaggio Tenero, during the summer, when 
they are pastured in the mountains. The cheese is said to be a very old variety 
and the methods of manufacture to have remained primitive. A cheese desig- 
nated Raschera, made in the region of Mondovi, is probably the same as Nostrale. 
OLIVE CREAM 
This cheese is made by mixing ground olives with cream cheese to suit the 
taste of the customer. Some manufacturers put it on the market already pre- 
pared. 
OLIVET 
This is a soft, rennet cheese made from cows' milk. The manufacture of this 
variety originated south of Orleans, in the Department of Loiret, France. The 
industry is now carried on north of Orleans near Olivet, to which place the 
cheese doubtless owes its name. It has three forms, designated white or sum- 
mer cheese, blue or the ordinary half -ripened form, and ripened. In general 
the process of manufacture resembles that of Camembert. The ordinary form 
is made from either whole milk or partly skimmed milk. About two hours 
after the addition of rennet the curd is placed in a receptacle having holes in 
the bottom and sides and allowed to drain for 24 hours, when it is put into forms 
about 6 inches in diameter. The cheese is turned and salted the next day, and 
about one day later is taken to the first curing room, where it is placed on shelves 
covered with straw. This room is kept at a temperature of about 65° F. and 
the cheese becomes red in a few days and later blue. The blue color is a sign 
of maturity, and its appearance requires from 10 to 15 days in summer and one 
month in winter. The cheese is then ready for marketing. When properly 
cared for it ma}'- remain in good condition for several months. The form desig- 
nated ripened is made in the same way until the blue color appears, when the 
cheese is put into the curing cellar, where ripening is carried on to a much greater 
extent. Ordinarily it requires from 15 to 30 days, but sometimes the cheese is 
covered with ashes, which are believed to hasten the ripening process. The form 
designated white or summer cheese is made from whole milk, to which cream is 
sometimes added. The curd is obtained in the ordinary manner and pressed 
into molds, in which it is sold as fresh cheese, summer cheese, white cheese, or 
cream cheese. 
olmUtzer quargel 
This is a hand cheese made extensively in the western part of Austria. It 
la 13^ inches in diameter and one-third of an inch thick and contains caraway 
