VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 39 
PROVIDENCE 
This cheese is about 8 inches in diameter and 11% inches thick and very 
closely resembles Port du Salut. It is made in the monastery of Bricquebee in 
the Department of Manche, France. 
PROVOLE 
This is one of the most popular of the several kinds of hard, rennet cheese 
made from cows’ milk, including also that of buffaloes, in central and southern 
Italy. The cheese is round or oval and weighs from 4 to 6 pounds. Smaller 
sizes weighing about 2 pounds are known as Provoloni. In many respects, in- 
cluding the cooking of the curd with hot water and the smoking of the cheese, 
Provole and Provoloni resemble Caciocavallo. Considerable quantities of this 
cheese are imported into the United States. 
PULTOS?T 
Pultost, also called Knaost, is made usually from sour milk, but it may be 
made with rennet. It is a Norwegian product and is made in private dairies in 
the mountains of that country. The milk is placed in a kettle and, if not sour 
enough to coagulate on warming, the acidity is increased by the addition of 
buttermilk. When sufficient acid has developed, the milk is warmed to 113° F. 
The curd is broken up with a scoop and stirred to keep it from matting together 
while it is being heated to 140° F. It is then dipped and ground up fine. But- 
termilk is added and the whole is thoroughly kneaded and put into troughs, 
where it is covered with a cloth. It is allowed to stand for three days with 
occasional stirring. 
QUACHEG 
This is a sheep’s-milk cheese made in Macedonia. Some fermented materia! 
is added to the milk to precipitate the casein. The cheese is pressed to remove 
the whey. It is eaten both fresh and ripened. 
QUESO DE CINCHO 
This is a sour-milk cheese made in Venezuela and known also as Queso de 
Palma Metida. It is exported in the form of balls from 8 to 16 inches in diameter 
and wrapped in palm leaves. 
QUESO DE HOJA 
This a Porto Rican cheese made from the fresh milk of cows. The curd is cut 
into blocks about 6 inches square and 2 inches thick. After part of the whey 
is drained off, which may require several hours, the pieces of curd are immersed 
in water or whey having a temperature of 150° F. This gives a tough layer 
to the block of curd, which is then removed to a table and pressed or stretched 
by the use of a broad wooden spoon or paddle. Salt is sprinkled on the surface, 
and the piece of curd is folded,wrapped in a cloth, and squeezed to force out the 
moisture. The finished product is about 6 inches in diameter, 1 or 2 inches 
thick, and has slightly rounded top and bottom surfaces. When the cheese is 
eut it appears to be in layers like leaves one upon another; hence the name, 
signifying leaf cheese. 
QUESO DE MANO 
This is a sour-milk cheese resembling a hand cheese and is made in Venezuela. 
It is from 6 to 7 inches in diameter. 
QUESO DE PRENSA 
This is a Porto Rican product and is a hard, rennet cheese made from the whole 
milk of cows. The name signifies pressed cheese. The milk is allowed to stand 
six hours without cooling, and rennet is then added. The curd is broken by hand 
or with a stick, and after part of the whey is separated the curd is transferred 
to a table and is broken into small pieces. It is then put into wooden frames, 
and salt is added either as the curd goes into the frame or by sprinkling on top. 
Light pressure is applied either by hand or by means of a screw. After leaving 
the press, the cheese is placed on racks. It may be eaten fresh or allowed to stand 
for from 2 to 3 months. The cheese is 11 inches long, 51% inches wide, 3 inches 
thick, and weighs about 5 pounds. 
