VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES igs 
be made from whole milk. The manufacture of Gruyére cheese is an extensive 
industry in France, about 50,000,000 pounds having been manufactured annually 
the latter part of the last century. 
GUSSING 
This is an Austrian skim-milk cheese weighing from 4 to 8 pounds. It re- 
sembles very much the Brick cheese of the United States and is made in practi- 
cally the same way. 
HAND 
Hand cheese is so named because originally it was molded by hand into its 
final shape. It is a sour-milk cheese, very popular among German races, and 
manufactured in many countries. 
The process of making varies in different localities, but in general is about 
as follows: The skim milk is mixed with buttermilk and put into a tin vessel, 
where it is held at a favorable temperature for souring. When thick the curd is 
broken up by stirring and heated to 120° F. The cooking is continued for about 
three hours, and for the first hour of this time the curd is stirred thoroughly. 
After being cooked, the whey is drained off and the curd is put into a mold for 
cooling. It is then ground fine in a curd mill, and salt is incorporated. In some 
kinds of hand cheese caraway seed is added. The curd is then pressed into the 
desired shapes and sizes. The small cheeses are dried in a warm room and then 
transferred to the curing cellar, where they are kept on shelves until the ripening 
on the surface has commenced, when they are packed in boxes. ‘The cheese has 
a very sharp, pungent odor and taste, which is very disagreeable to most people 
unaccustomed to it. 
There are many local names for hand cheeses, among which are the following: 
Thuringia Caraway cheese; Ihlefeld, made in Mecklenburg; Livlander, made in 
Russia; Olmiitzer Bierkise; Dresdener Bierkise; Satz, made in Saxony; Tyrol 
sour cheese; Berliner Kuhkdse; and Alt Kuhkdse. 
HARZ 
This is a hand cheese made in different sizes. It is 144 by 214 inches in diam- 
eter, from one-fourth to three-fourths inch in thickness and weighs one-fourth 
pound. Its manufacture is identical with that of hand cheese. 
HAY 
This cheese, known as Fromage de Foin, is a skim-milk variety made in the 
Department of Seine-Inférieure, France. It derives its name from the fact 
that it is ripened on as freshly cut hay as possivle which gives a characteristic 
aroma to the cheese. In some respects it resembles a poor grade of Livarot. 
It is about 10 inches in diameter and 2 or 3 inches thick. 
The milk is set with rennet at a temperature of 80° or 85° F. In about one 
hour the curd is cut and the whey removed; the curd is then pressed to remove 
as much of the whey as possible, after which it is pressed by hand into molds. 
After draining for about two days it is put into the drying room, where it remains 
for about three weeks, when it is taken to the curing cellar and buried in hay. 
After remaining there for from six weeks to three months it is ready for sale. 
The consumption of this variety is largely restricted to the region where it is 
made. 
HOHENHEIM 
This is a soft cheese made in Hohenheim from partly skimmed milk. It is 
cylindrical in shape, 4 to 6 inches in diameter, and weighs about one-half pound. 
The evening’s skim milk is added to the morning’s milk and heated in a 
copper kettle to 110° F. Some saffron is used for color and rennet is added. 
In one or one and a half hours the curd is broken up and the whey dipped off. 
Caraway seed is stirred in, which reduces the curd to smaller particles. For 
easy draining it is dipped into tin hoops, having holes, where it remains 12 hours 
and an additional 12 hours on a drying board. It is then sprinkled with salt; 
when the salt is dissolved the curd is again salted and placed in the curing cellar. 
To ripen requires three months. 
HOLSTEIN HEALTH 
This is a cooked cheese made from sour skim milk, the local name being Hol- 
steiner Gesundheitskise. The milk is heated slightly and the curd is strongly 
