VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES ai 
VENDOME 
This is 1 soft, rennet cheese resembling Camembert and Thenay and is made 
in the region of Vend6me in the Department of Loir-et-Cher, lrance. 
The warm, morning’s milk is usually mixed with that of the previous evening, 
which produces ordinarily a setting temperature of 75° or 85° F. The period 
of setting is four or five hours in summer and five or six hours in winter. The 
curd is then broken up and put into hoops about 5 inches in diameter and 4 inches 
in height. After draining for 24 hours, the cheese is turned and salted, which 
process is twice repeated every 12 hours. When sufficiently dried, it is placed 
in the curing cellar, where it is sometimes buried in ashes. ‘his cheese is placed 
by some on a par with Camembert. ‘The principal markct is Paris. 
VILLIERS 
This is a square, soft, rennet cheese weighing about 1 pound, made in the Depart- 
ment of Haute-Marne, France. ete 
This is a soft, rennet cheese resembling Pont I’Iivéque and Limburg. It is 
made in the Department of Meuse, France. The milk is set with rennet at a 
high temperature, the whey is removed as rapidly as possible, and the chveses 
during ripening are washed frequently with salt water. 
VORARLBERG SOUR-MILK 
This, as the name indicates, is made from sour milk of cows. It is semi- 
circular in shape and varies in size. It is essentially a hard cheese. 
The sweet milk is put into a kettle and raised to 77° F., sour-thickened milk 
is added, and the mixture is stirred and heated to 95° F., at which temperature 
it coagulates. While this is being stirred with a curd scoop the temperature is 
raised to 105° F. The curd is then dipped into forms, where it is turned a few 
times during 24 hours. Salt is rubbed on the surface, and the cheese is placed 
in a room having a temperature of 67° F. The cheese is then placed in a cask 
and held for three days, and salt is sprinkled over the surface daily. The ripen- 
ing is completed in a cellar. When ripe the cheese is greasy and has a very strong 
odor and flavor. 
WEISSLAK 
This is a soft-cured, rennet cheese made from cows’ milk in the Bavarian 
Algau, Germany. ‘The cheese weighs about 214 pounds and is rectangular in 
shape, 4144 by 4 by 3% inches. 
WENSLEYDALE 
This is a rennet cheese made from whole milk of cows and derives its name 
from the valley in Yorkshire, England, in which it originated. It is cylindrical 
in shape and weighs from 5 to 15 pounds. 
In the old method of manufacture the evenirg’s milk is heated to 100° F., and 
the fresh, morning’s milk is added. It is set with sufficient rennet to coagu- 
late it in 35 minutes. The breaking or cutting process requires 35 minutes, after 
which the curd is allowed to stand for 45 minutes at 90° F. The whey is then 
removed, and the curd is put into vats lined with cloth, and light pressure is 
applied for 30 minutes. The curd is broken up and allowed to drain for one 
hour. I¢ is then milled and is pressed for 24 hours, when it is wrapped in cloth 
and finally put into brine for three days. 
In the new method of manufacture the evening’s milk is mixed with the morn- 
ing’s milk in a copper kettle, heated to 95° F., and rennet enough is added to 
coagulate it in 45 minutes. The curd is then broken up by hand or with a 
breaker. ‘The whey is removed and the curd dipped into tin hoops, where it 
drains for three hours. It is then turned and drained for another three hours. 
After pressing for 24 hours, the cheese is salted by immersion in brine for three 
days. 
ah WEST FRIESIAN 
This is a rennet cheese made from skim milk of cows. The milk is set in a cop- 
per kettle, one hour being allowed for coagulation. The curd is broken up and 
placed in a wooden tub, where it is kneaded. The curd is allowed to stand for 
several hours and then salted. It is pressed for three hours, washed in hot water, 
wrapped in a fine cloth, and again pressed for 12 hours. The cheese is eaten 
when one week old. 
