VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 15 
day. The curing room is kept preferably at 60° F., and the time required for 
curing is from three to four months. 
A cheese called Gloucester, made in the county of Gloucester, England, is said 
to be identical with Derbyshire cheese. Double Gloucester is identical with 
single Gloucester in all respects but size. It is twice as thick as a single Gloucester; 
hence the name. Wiltshire, Leicester, and Warwickshire cheeses belong to the 
Derbyshire type. 
DEVONSHIRE CREAM 
In making this cheese the cream is allowed to rise for several hours, when 
the milk with the layer of cream is scalded. It is then set away fora short time in 
order that the layer of cream may harden. The cream is then put into small 
molds and placed upon straw mats to drain. After becoming hard enough to re- 
tain their shape, the cheeses are ready for market. 
DORSET 
Dorset, or Dorset Blue, or blue Vinny, belongs to the group of hard-pressed 
cheeses, deriving its name from the county in England where it was first inade, 
and also from the blue mold which develops as the cheese ripens. Its manufac- 
ture has been traced back 150 years in the family of F. E. Dare, who says that 
in all probability it was made longer ago than that. 
DOTTER 
This cheese is said to have been made by G. Leuchs, in Niirnberg, by mixing 
the yolk of eggs with skim milk and making this mixture into cheese in the usual 
way. 
DRY 
This cheese, known also as Sperrkaise and Trockenkise, is made in the small 
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It is an ex- 
tremely simple product, made for home consumption and only in the winter 
season, when the milk can not be profitably used for other purposes. As soon as 
the milk is skimmed it is put into a large kettle which can be swung over a fire, 
where it is kept warm until it is thoroughly thickened from souring. It is then 
broken up and cooked quite firm. A small quantity of salt and sometimes some 
caraway seed are added, and the curd is put into forms of various sizes. It is 
then placed in a drying room, where it becomes very hard, when it is ready for 
eating. 
DUEL 
This is a soft-cured, rennet cheese made from cows’ milk. It is an Austrian 
product, 2 by 2 by 1 inch in size. 
DUNLOP 
This was formerly the national cheese of Scotland, but it has been almost 
superseded by the Cheddar, which it resembles. 
EDAM 
This is a hard, rennet cheese produced in Holland; it is also known as Katzen- 
kopf, Téte de Maure, and Manbollen. The best of the product is made of the 
whole milk of cows, but much of it at the present time is made froin milk which 
has had at Jeast one-half of the butterfat removed. The cheeses are round and 
are colored deep red on the surface or wrapped in tin feil. 
The perfectly fresh milk is set at 90° or 95° F. Color is added, and sufficient 
rennet is used to coagulate the milk in 15 minutes. ‘The curd is cut and after 
a very short stirring is allowed to settle to the bottom, when the whey is dipped 
off. The curd is gathered in a pile, and pressure is applied for a short time to 
expel the whey. In the meanwhile care is taken that the temperature of the 
curd does not get below 82° or above 90° F. The curd is then ready for the press. 
Sometimes wooden molds are used, but the best are made of iron. An attempt 
is made to put just sufficient curd into the mold to make a perfect sphere when 
pressed. When the mold is half full a little salt is added; when it is full, the cheese 
is pressed lightly until it will hold its form, when it is taken out and immersed in 
water for two. minutes at 125° F. The cheese is then put into the press, where 
it remains for 12 hours. It is then removed from one mold and placed in another 
