24 BULLETIN 608, U. S D=SPARTMENT OF AGRICULTURE 
pressed; it is then well mixed and put into a tin kettle. A little cream and salt 
are added, and the whole is stirred while it is being heated to the melting tem- 
perature over a fire. It is then put into a hoop or mold, which holds about one- 
half pound, and is allowed to cool. 
HOLSTEIN SKIM MILK 
As the name indicates, this is a skim-milk cheese made in the Province of 
Holstein, where it is known as Holsteiner Magerkdase. Usually in the manu- 
facture of this cheese 6 per cent of buttermilk is added to separator skim milk. 
A part is heated to 166° F., and the remainder is mixed with the Pasteurized 
portion. The milk is colored with saffron, and rennet powder is used for coagu- 
lating the casein. This process requires about 35 minutes. The curd is then 
broken up and allowed to remain in the whey for 30 minutes without stirring. 
A cloth is then used for lifting the curd from the whey, and 1 per cent of salt is 
mixed in. The curd is pressed for one-half hour, when it is turned and pressed 
again. The pressure is gradually increased from 5 pounds to 9 pounds for each 
pound of cheese. The cheese is transferred to the curing cellar, which has a 
temperature of 60° F. It is there turned daily until ripened, which requires 
four months. Each cheese weighs from 12 to 14 pounds. 
HOP. 
Hop or Hopfen cheese is a German product. The ground curd is salted and 
allowed to ripen for three or four days, when it is mixed with fresh curd and 
molded into small cheeses measuring about 214 inches in diameter and 1 inch in 
thickness. ‘These cheeses are placed in a well-ventilated room and allowed to 
become quite dry, when they are packed in hops. 
HVID GJEDEOST 
This is a goats’-milk cheese made in Norway. The milk is set at 70° F. or 
higher. The curd is broken up and cooked in the usual manner, after which it is 
pressed in forms 9 or 10 inches long, 6 inches broad, and 4 inches high. It is 
made only for local consumption. 
(LHA 
Uha is a Portuguese word meaning island and is applied to cows’-milk cheese 
made in the Azore Islands and imported quite extensively into Portugal. They 
are moderately firm cheeses, measuring 10 or 12 inches in diameter and about 
4 inches in thickness. 
iNCANESTRATO 
This name is applied to cheese made in Sicily. The mixture of evening’s and 
morning’s milk is curdled with rennet in about three-fourths of an hour. The 
curd is then stirred thoroughly and 2 per cent of water added. After standing 
for five minutes the curd is separated from the whey, pressed by hand, and 
sometimes allowed to ferment for two or three days, when it is cooked in whey 
and then pressed and salted. Various spices are added. A kind known as 
Majocchino, made in the region of Messina, of cows’, goats’, or sheep’s milk, 
contains olive oil. 
.SIGNY 
This an American cheese originating 40 years ago in attempts to make Camem- 
bert cheese in this country. The proper ripening for Camembert cheese was 
not obtained, and hence a distinct name was given to the product. The cheese is 
slightly larger than Camembert, but of the same shape. ‘The ripened product 
bears a close resemblance to Limburg. The process of manufacture is similar 
to that of Camembert. During ripening, however, the cheese is washed and 
rubbed occasionally to check the growth of molds on the surface. 
JACK 
Jack cheese was first made in Monterey County, Calif., about 35 years ago and 
was then called Monterey cheese. Its manufacture under that name is still 
limited to that State, but its method of manufacture agrees closely with the 
granular-curd method for Cheddar cheese. Morning’s milk is mixed with eve- 
ning’s milk and warmed in a vat to from 86° to 88° F., and rennet extract is added 
