to hard Cheddar cheese. 
VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 37 
The milk is set at 85° F. with sufficient rennet to coagulate it in 30 minutes. 
The curd is cut coarse and allowed to stand for 15 minutes, when the whey is 
dipped off. The curd is stirred for five minutes, care being taken that the tem- 
perature does not fall below the setting point. The curd is then allowed to stand 
for five minutes, when it is taken from the kettle in a cloth and put in a hoop 
where it is pressed for 24 hours, being turned occasionally and dry cloths sub- 
stituted. The cheese is transferred from the press to the salt bath, where it 
remains for three days. It is then taken to a moist room having a temperature 
of 85° F., where it is placed on shelves and turned and occasionally salted. The 
cheese is ready for market at about 6 weeks of age. It is drum-shaped, like a 
characteristic Emmenthaler, but not so large, weighing about 50 pounds. 
PHILADELPHIA CREAM 
This is an ordinary cream cheese, put up by a firm in the State of New York. 
It is 3 by 24% by 114 inches in size and is wrapped in parchment paper and tin 
foil. Such cheese usually weighs 3 ounces. Practically all cream and Neufchatel 
cheese are now made from Pasteurized milk. 
PIMENTO 
Pimento cheese is any kind of cheese to which pimento or Spanish peppers 
have been added, the most common type of cheese being Neufchatel or cream; 
pimentos are sometimes added to Club cheese or Cottage cheese and occasionally 
PINEAPPLE 
This cheese, which is said to have had its origin in Litchfield County, Conn., 
about 1845, is so named from the fruit whose shape the cheese is made to resemble. 
It is a hard, rennet cheese made from whole milk of cows. The cheese is quite 
hard and rather highly colored. The early process of manufacture is the same 
as Cheddar, except that it is cooked much harder. The curd is pressed into the 
desired shape in various sizes up to 6 pounds in weight. After being pressed, 
the cheese is dipped for a few minutes in water at 120° F. and then for 24 hours 
is put into a net, which gives it the diamond-shaped corrugations on the surface. 
It requires several months to ripen, during which time the surface is rubbed with 
oil, making it very smooth and hard. 
PONT L’EVEQUE 
This is a soft, rennet cheese made from cows’ milk. Three grades are recog- 
nized, depending upon the quality of the milk used. A Pont l’Evéque cheese 
is about 41% inches square and 114 inches thick. 
This cheese was made in the thirteenth century in the valley of Auge, from 
which it derived its earlier name, Augelot, and by corruption Angelot. The 
principal seat of the industry at the present time is Pont |l’Mvéque and vicinity, 
in the Department of Calvados, France. The manufacture of this cheese is of 
considerable importance in the region named. ‘The milk used may be either 
whole milk with or without the addition of cream, a mixture of whole and skim 
milk, or milk entirely skimmed. 
Coloring matter and warm or hot water are usually added to the milk before 
setting with rennet, which is done at a temperature of about 95° F. After stand- 
ing for from 15 to 30 minutes the curd is cut, removed to a draining board for a 
few minutes, and then put into square forms or hoops. The cheese is turned very 
frequently during the first half hour and five or six times more during the remainder 
of the first day. It is salted the second or third day and transferred to a well- 
ventilated room for several days. When sufficiently dried it is taken to the curing 
cellar. During drying and ripening the cheeses are turned every day and while 
in the cellar are washed frequently with salt water. Ripening requires usually 
from 3 to 6 weeks. 
PORT DU SALUT 
This is a rennet cheese made from cows’ milk. In many respects it is inter- 
mediate between the soft and hard varieties. “The rind is firm and resistant 
but the interior is soft and homogeneous, though it does not become semiliquid 
like the interior of Brie cheese. This variety of cheese originated about 1865 
in the Trappist Abbey, Port du Salut, about 6 miles from Laval, in the Depart- 
ment of Mayenne, France. Although to some extent the process is kept a secret 
84472°—28 4 
