VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 49 
TILSIT 
This is a hard, rennet cheese made mainly in East Prussia from whole milk of 
cows. Itissometimes called Ragnit. The milkisset at 92° F., with sufficient rennet 
to coagulate in from 15 to 40 minutes. The curd is rather coarsely cut or broken 
and is cooked at a temperature of from 104° to 110° F., being stirred meanwhile 
with a harp. The curd is cooked about 40 minutes, or until it is quite firm and 
can not be squeezed through the fingers. It is then dipped into cylindrical forms, 
where it remrins 24 hours. The cheese is then covered thickly with salt for from 
one to two cays, after which it is put into a salt bath from three to five days 
and then transferred to the cellar, rubbed and washed frequently with salt water, 
and allowed to ripen for from four to six months. The cheese is from 6 to 12 
inches in diameter, 3 to 41% inches in height, and weighs from 6 to 28 pounds. 
It resembles in general characteristics the Brick cheese of the United States. 
TOPPEN 
This is a sour-milk cheese made in Germany from skim milk and eaten while 
fresh. It is put up in small packages weighing about 1 ounce. 
TOUAREG 
This is a rennet cheese made from skim milk by the Berber tribes, from the 
Barbary States to Lake Tchad, in Africa 
The coagulated milk or soft ‘curd is dipped, in very thin layers, on to mats, 
where it stays until it retains its shape. It is then placed in the sun for ten days 
or before a fire for six days, being turned a number of times. It is very hard 
and dry and is not salted. To curdle the milk some of the natives use the leaves 
of a tree called Korourou. 
TRAPPIST 
‘This cheese originated with the Trappists in 1885 in the monastery of Maria- 
stern, near Banjaluka, in Bosnia. The fresh milk is heated to about 85° F., 
snd rennet is added. After from one to two and one-half hours the curd, without 
being cut or stirred, is put into hoops and pressed, after which it is salted and 
ripened. The growth of mold is entirely prevented by frequent washing, and 
thus the cheese ripens uniformly throughout. The ripening period of the smaller 
cheeses is from five to six weeks in summer, but the cheese is usually shipped 
at the end of four or five weeks. It is pale yellow in color and has 2 remarkably 
mild taste. Although it is to be classed among the soft varieties, the watcr content 
is often below 45 per cent. The ripening is also more characteristic of the hard 
eneeses. The smallest size of the cheese made in the monastery referred to has 
a diameter of 6 inches, a height of 2 inches, and weighs 2 or 3 pounds. A larger 
size measures 9 inches in diameter, 214 inches in height, and weighs about 10 
pounds. ‘There is also a still larger size. The cheese is exported to a large extent 
to Austria and Hungary, the most important centers of the trade in these regions 
being Gratz and Budapest. It is, however, found in all the large cities of Austria, 
and the demand appears to be constantly increasing. This cheese is very proh- 
ably the same as Port du Salut. 
A cheese which is probably identical with the Trappist, or Port du Salut, 
is made in the Trappist monastery at Oka, Canada, and is known as Oka Cheese 
TRAVNIK 
This is a soft, rennet cheese madc usually from sheep’s milk, whoie, to whicha 
small quantity of goats’ milk is added. Skim milk, however, is sometimes used. 
This cheese, also known as Arnauten and Vlasic, originated in Albania, in the 
northwestern part of Turkey, in Europe, and has been made for at least a cent uTYV. 
In the country of origin it was known at first by the name Arnautski Sir or 
Arnauten cheese. At the present time it is made in Bosnia and Ferzegovina 
but principally in the Vlasic Plain. The center of trade in this cheese in Travnik 
in Bosnia. 
The fresh, warm milk is treated with suthcient rennet to congulate it in one 
and one-fourth to two hours and is then allowed to stand for « short time until 
tne coagulum contracts and the whcy appears on the surface. ‘The eurd is then 
put into woolen sacks and drained for seven or eight hours, when it is pressed 
into flattened balls by hand. These balls are dried for 2 short time in the open 
air and are then packed into wooden receptacles varying in diameter from 1-4 to 
