50 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
28 inches, having a height of about 24 inches, and holding from 50 to 130 pounds 
of cheese. Each layer of cheese is salted and pressed, so that no air spaces are 
left. When the receptacle is filled the whey usually shows at the surface, any 
excess being removed. Moderate pressure is applied to the cover placed upon 
the cheese. When fresh, the cheese made from whole milk of sheep has a soft 
consistency, a nearly white color, and a pleasant, mild taste. The cheese, how- 
ever, is usually allowed to ripen from two weeks to several months. No holes 
should develop. 
TROUVILLE 
This is a soft, rennet cheese made in the same locality as Pont 1’7Evéque and 
is of the same nature though superior in quality. Only fresh, whole milk is used. 
The temperature of setting with rennet is from 85° to 95° F. The growth of 
molds during the process of ripening is prevented by frequent washing with 
salt water. 
TROYES 
Two kinds of cheese are referred to by this name—one a washed cheese with 
a vellow rind, known as Ervy, and the other a cheese very closely resembling 
Camembert and known as Barberey. The industry is rather restricted. 
TSCHIL 
This cheese is also known as Leaf, Telpanir, and Zwirn. It is made in Armenia 
from the skim milk of either cows or sheep. The milk, evidently soured, is hung 
over a fire and heated to 122° F. With the hand the curd is kneaded in the 
bottom of a kettle until it becomes tough and is then pressed into cakes. These 
eakes are salted in a wooden trough and ripened for from five to eight days. 
When a sufficient number is on hand the cakes are broken up and packed in skins. 
TUNA 
Tuna cheese is a Mexican product which has been of local importance from 
an early date. It is really a confection rather than a cheese, being made from 
the fruit of the 7’una cardona, or sometimes the Tuna pachona. The product 
is made by boiling and straining the Tuna pulp until a cheeselike consistency is 
reached, sometimes with the addition of nuts or flavors. It is of a chocolate 
color, pleasant to the taste, and wholesome. It is said to keep in good condition 
for a very long time. 
TWDR SIR 
This cheese, a Serbtan product, is made from skim milk of sheep, and is set 
with rennet at about 104° F. The curd is cut and is lifted from the whey with 
a cloth, salted lightly, and pressed in forms 10 or 12 inches in diameter and 2 
inches high. This cheese has small holes, a sharp taste, and probably is similar 
to Brick or Limburg. 
TWOROG 
This is a sour-milk cheese made in Russia. The sour milk is kept in a warm 
place for 24 hours, when the whey is removed and the curd put into wooden forms 
and subjected to pressure. This cheese is made on a large scale by farmers and 
is often used in making a bread called ‘* Notruschki.” 
URi 
This is a hard, rennet, cows’-milk cheese made in the Canton of Uri, Switzer- 
land. It has a diameter of from 8 to 12 inches, is 8 inches high, and weighs from 
20 to 40 pounds. 
VACHERIN 
This name applies to two quite different kinds of cheese. The form desig- 
nated Vacherin 4 la Main is made in Switzerland and in Savoy, Franee. Whole 
niilk of cows is set with rennet at a temperature of about 85° F., and the curd 
is cut very fine and put into hoops 12 inches in diameter and 5 or 6 inches high. 
It is salted and ripened. ‘The rind is firm and hard, but the interior is almost 
liquid in consistency. The cheese is either spread on bread or eaten with a spoon 
and weighs from § to 10 pounds. A cheese of this kind made in the same region 
is known locally as Tome de Montagne. 
The form designated Vacherin Fondu is made in much the same manner as 
Emmenthaler eheese. The ripened cheese is then melted, and spices are added. 
