40 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
QUESO DE PUNA 
This is a Porto Rican product, resembling very much the Cottage or Dutch 
cheese of the United States. The milk is set with rennet, and the curd is thor- 
oughly mashed or kneaded by hand, salt being added at the same time. The 
curd is put into a hoop 5 inches in diameter and 134 inches deep, where it remains 
without pressure for two or three days, or until it will keep its form. The cheese 
is eaten fresh. 
RABACAL 
This is a round, rather firm cheese made in the vicinity of Coimbra, Portugal, 
from the milk of sheep or goats. A cheese is 4 or 5 inches in diameter and 1 inch 
thick. 
RADEN 
This is a hard, rennet cheese made in Mecklenburg from skim milk. The 
cheese is 16 inches in diameter and 4 inches thick, and weighs 32 pounds. 
The process of manufacture does not differ materially from that of Emmenthaler. 
RANGIPORT 
This cheese is in every way analogous to Port du Salut. It is about 6 inches 
in diameter and 2^£ inches thick, weighs about 2^ pounds, and is made in the 
Department of Seine-et-Oise, France. 
RAYON 
This is a special type of Emmenthaler cheese, made largely in the Canton of 
Fribourg, Switzerland for exportation to Italy, though some is now manufactured 
in Italy. It is made of partly skimmed milk, and the cooking is continued to a 
point that insures a very dry, hard cheese, which develops no eyes. After curing 
it is shipped largely to Turin, where it is placed on edge on shelves in dry, warm 
caves, and the fat drains out, leaving the cheese exceedingly dry and hard, when 
it is used for grating. After the drying process the cheese is called Raper. 
REBBIOLA 
Rebbiola, or Robiola, is a soft cheese, made principally in the Alpine districts 
of Italy. The process of manufacture is very simple. It is generally made from 
milk skimmed after 12 hours, but whole milk is sometimes used. The cheese is 
circular and weighs about 2 pounds. The ripening process is very rapid, requir- 
ing usually from 12 to 15 days. The milk is set at a temperature of 90° F., the 
time allowed being usually about one-half hour. The curd is cut fine and put 
into molds 8 inches in diameter and 6 inches high, the bottom being perforated. 
Five hours later the cheeses are removed from the molds and placed on a drain- 
ing board covered with straw. After two or three days they are salted and then 
ripened. 
REBLOCHON 
This is a soft, French cheese, weighing 1 or 2 pounds. It is made from fresh 
whole milk, which is curdled with rennet at a temperature of 80° F. or above, the 
time allowed being about 30 minutes. The curd is cut to the size of peas, cooked 
to about 95° F., and after the removal of the whey is put into molds about 6 
inches in diameter and 2 inches in height. A weight of about 5 pounds is placed 
upon each cheese, which is turned frequently and salted after about 12 hours. 
In a moist room having a temperature of about 60° F. the desired degree of ripen- 
ing is obtained in four or five weeks. An imitation of this cheese made in Savoy, 
France, is known as Brizecon. 
REINDEER MILK 
En Norway and Sweden the milk of the reindeer is sometimes used for cheese- 
making. Rennet is added at 100° F., and the curd is cut and dipped into a large 
frame, where *lt is pressed lightly. The mass of curd is then cut into pieces 5 
by 4 by 2J/£ inches, which are salted on the surface and are allowed to ripen in a 
dry curing room. 
RIESENGEBIRGE 
This is a soft, rennet cheese, made from goats' milk in the mountains on the 
northern border of Bohemia. The milk is set at about 90° F. The curd is 
