VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 25 
at the rate of 6 or 8 ounces per 1,000 pounds of milk. No coloring matter is used. 
It is ready for the curd knife in about half an hour, its readiness being deter- 
mined as in Cheddar cheese. The cutting is done with a curd knife, the product 
then being stirred by hand or by rake. ‘The curd is heated to from 98° F. in win- 
ter to 105° or 110° F. in summer. After the desired temperature is obtained the 
cheese is stirred occasionally with the rake until the whey is drawn at 0.14 or 
0.15 per cent acidity. The curd is then stirred thoroughly to keep it from matting 
and is salted at the rate of 14% pounds to 100 pounds of curd, the whole being 
thoroughly stirred. During the salting process cold water is run under the vat, 
the hot water having been previously run off. 
The curd, no hoops being used, is put into press cloths at a temperature of 
80° or 85° F. One gallon of eurd is put into each cloth, making a cheese weigh- 
ing 644 pounds. With one hand the corners of the cloth are caught up tight, the 
cheese being pressed and rolled with the other hand. The cheese is then pressed 
overnight and placed in the curing rooms for three weeks hefore being ready 
to ship. 
JOCHBERG 
This cheese is made in the Tyrol from a mixture of cows’ and goats’ milk. The 
cheese weighs 45 pounds and is 20 inches in diameter and 4 inches high. 
JOSEPHINE 
‘This is a soft-cured rennet cheese, made in Silesia from the whole milk of cows, 
and is put up in small cylindrical packages. 
wCAIMAK 
The Turkish word ““Kajmak” signifies cream and is used to designate a product 
made in Serbia and sometimes known as Serbian butter. This product, how- 
ever, is analogous to a cream cheese. The milk is boiled and put into large, 
shallow vessels, usually of wood, and allowed to stand for 12 hours, when the 
cream is removed and usually salted. The flavor varies greatly with the age of 
the sample and is said to be between that of a goats’-milk cheese and Roquefort. 
KARUOT 
This is a very dry, hard, skim-milk cheese, made in Afghanistan and north- 
western India. 
KASCAVAL 
This is a loaf-shaped rennet cheese weighing from + to 6 pounds, made from 
sheeps’ milk in Bulgaria, Rumania, and Transylvania. Goats’ milk is some- 
times added. Considerable quantities of the cheese are exported. 
KATSCHKAWALJ 
This is a sheeps’ milk, cream cheese made in Servia. The milk is curdled with 
rennet and the curd is drained and inclosed in tin cans, which are put into boil- 
ing water. The curd is subsequently worked by hand and molded into various 
shapes. Ordinarily a cheese weighs about 6 pounds. 
KJARSGAARD 
This is a hard, rennet cheese made in Denmark from skim milk of cows. 
KLOSTER 
This is a soft-ripened, rennet cheese made from whole milk of cows. It has a 
somewhat unusual shape, 1 by 1 by 4 inches, and weighs less than one-fourth 
pound. 
KOLOS-MONOS TOR 
This is a sheeps’ milk, rennet cheese made in the agricultural school in Transyl- 
a 
vania. The cheese is rectangular in shape, 8144 by 5 by 3 inches, and weighs 
4 pounds. 
KOLOSVARER 
This eheese is made from bufialoes’ milk, and when ripened is said to resemble 
Trappist cheese. 
