48 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
zonzola. A square form 6 or § inches on a side and 11% inches thick is known as 
Stracchino de Milano, Fresco, Quardo, or Quartirola. This cheese is prepared 
similarly to Gorgonzola but is allowed to ripen for only about two months. Very 
little is exported. Stracchino Crescenza is a very soft and highly colored cheese, 
usually eaten fresh. The form is similar to that of the Quartirola. It is usually 
marketed in about eight days and can not be kept long. 
STYRIA 
This is a cylindrical-shaped cheese made from cows’ milk, in Styria, Austria, 
from whole milk of cows. 
SWEET CURD 
This is a name applied in the United States to a hard, rennet cheese made 
from cews milk. The name is used to distinguish it from the ordinary Cheddar 
or granular process, as in making Sweet-Curd cheese the milk is set sweet, and 
the cutting and cooking are done rapidly without regard to the development of 
acid. In making this cheese the curd is cooked very firm and is salted and put 
to press immediately. In all other respects the process is the same as for Cheddar, 
and the cheese when ripened resembles that cheese very closely. 
TAF! 
This cheese is manufactured in the Province of Tucuman, in the Argentine 
Republic. ) 
TAMIE 
This cheese is made by the Trappists in Savoy, France. The whole milk is 
heated to about 80° F. and coagulated with rennet in about 30 minutes. The 
curd is cut fine, cooked to about 100° F., stirred, and put into molds 7 inches in 
diameter and 4 inches in height. The cheese is pressed for from six to eight 
hours, the cloths being changed frequently. After being salted the cheese is 
ripened for five or six weeks. The method of manufacture is, to a large extent, 
a trade secret. The Tome de Beaumont is a more or less successful imitation. 
TELEME 
This cheese, sometimes known as Branza de Braila, is made in Rumania 
from sheep’s milk. The milk is set at 86° F., and after the curd is brolzen up 
the mass is put into a linen sack and cut into forms 2 inches by 2 inches by 1 
inch, and the form, with the cheese, is placed in brine. This cheese is marketed 
when 10 days old. 
TEXEL 
This is a sheep’s-milk cheese made in Holland and was known in the seven- 
teenth century. A cheese weighs 3 or + pounds and is colored grecn. 
THENAY 
This is a soft, rennet cheese resembling Camembert and Vendéme and is made 
in the region of Thenay, in the Department of Loir-et-Cher, France. It is of 
comparatively recent origin, and its consumption is limited practically to the 
region in which it is produced. 
The whole milk of the evening is mixed with the fresh milk of the next morning. 
The milk is set with rennet at a temperature of about 85° F. and allowed to stand 
for four or five hours. The curd is then broken up and cut into hoops about 
5 inches in diameter and 4 inches in height. After draining for about a day it 
is turned and salted. The cheese is then kept for about 20 days in a well-venti- 
lated room, during which time it becomes covered with molds. It is then stored 
in the curing cellar for about 15 days. 
TIBET 
The so-called Tibet cheese is a sheep’s-milk cheese made in Tibet. The small 
cheeses, in cubes of about 2 inches are strung, 50 to 100 on each string. This cheese 
is hard and is used for grating. 
TIGNARD 
This is « hard, rennet cheese, resembling Gex and Sassenage, made from sheep’s 
or goats’ milk in the valley of the Tigne, in Savoy, France. 
