VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 4] 
broken up and the whey dipped off, after which the curd is put into forms, where 
it remains in a warm place for 24 hours. It is then covered with salt and after 
drying for three or four days is placed in the curing cellar. From each 100 
pounds of milk 18 pounds of cheese is produced. 
RINNEEN 
This is a sour-milk cheese which was known in the eighteenth century. It 
is made in Pomerania from milk sufficiently acid to cause a precipitation of the 
curd when it is warmed to about 90° I’. The cheese derives its name from the 
wooden trough in which it is laid to drain. The curd is broken up, heated to 
expel the whey, and is kneaded by hand. Caraway seed is added, the curd 
is molded into forms and pressed, and salt is rubbed on the outside. The cheese 
is dried and put into a box to ripen. 
RIOLA 
This cheese usually is made from sheep’s or goats’ milk. In manufacture 
it resembles Mont d’Or cheese, but is ripened longer, from two to three months 
being required. It is soft in texture and has a strong flavor. 
ROCAMADOUR 
This is a sheep’s-milk cheese made in the southern part of France. Rennet 
is added at about 77° I. and when it is sufficiently coagulated it is dipped into 
terra-cotta forms, where it is allowed to drain. Salt is sifted into the forms, 
where the cheese remains for a day. A cheese of this kind weighs about one- 
eighth of a pound. 
ROLL 
This is a hard, rennet cheese, made in England from whole milk of cows. 
It is cylindrical in shape, 8 inches high by 9 inches in diameter, and weighs 20 
pounds. 
ROLLOT 
This is a soft, rennet cheese, 214 inches in diameter and 2 inches thick, made 
in the departments of Somme and Oise, France. 
ROMADOUR 
Romadour, Remoudou, or Romatur cheese is a southern Bavarian product 
similar to Limburg. It is 414 by 2 by 2 inches in size and weighs 1 pound. I+ 
is said to be a little finer variety of cheese than Limburg and to Ber for a slightly 
higher price. 
RCQUEFORT 
This is a soft, rennet cheese made from the milk of sheep. It is also stated 
from good authority that as much as 2.46 per cent of cows’ milk and 0.18 per 
cent of goats’ milk are mixed with the sheep’s milk. There are, however, numer- 
ous imitations, such as Gex and Septmoncel, made from cows’ milk, which resem- 
ble Roquefort. One of the most striking characteristics of this cheese is the 
mottled or marbled appearance of the interior, due to the development of a 
penicilliium, which is the principal ripening agent. The manufacture of Roque- 
fort cheese has been carried on in the southeastern part of France for at least 
two centuries. The industry is particularly important in the Department 
of Aveyron, in the village of Roquefort, from which the cheese derives its 
name. It is also made in Corsica. Imitations of Roquefort are made in various 
countries. 
Part of the milk is heated to 122° to 140° F. When this milk is mixed with 
the remainder the resulting temperature should be 76° to 82°, which is the setting 
temperature for the cheese. In from one to two hours after the addition of 
rennet the curd is cut until the particles are about the size of walnuts. The 
whey is dipped off, and the curd is put into hoops which are about 81% inches in 
diameter and 34 inches in height. The hoops usually are filled in three layers, 
a Jayer of moldy bread crumbs between each. The bread used for this purpose 
is prepared from wheat and barley flour, with the addition of whey and a little 
vinegar. It is thoroughly baked and kept in a moist place from four to six 
weeks, during which time it becomes permeated with a growth of the mold. The 
