14 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
overnight the cream thickens with a soft curd. The coils are then revolved for 
about three hours during which time the curd is gradually heated to a temperature 
of about 95°. When it is decided that the curd is sufficiently dry it is salted at 
the rate of about 1 pound of salt to each 100 pounds of curd, and cooled to 50°. 
The curd is now withdrawn from the ripeners and put in cloth bags for further 
drainage. A little pressure is now used to remove the last of the whey. The 
cheese is then put into boxes, chilled in a refrigerator, and is ready for the market. 
A so-called double-cream cheese, known in France as Fromage Double Créme, 
is made by coagulating a mixture of milk and cream, putting it into a cloth, 
and allowing it to drain thoroughly, when it is salted, kneaded, and molded into 
any desired shape. It is eaten fresh. The Gervais is a cheese of this kind. 
A French cream cheese, Fromage 4 la Créme, is prepared by mixing sweet 
cream with well-ripened sour-milk curd or rennet curd. Another French cream 
cheese, which contains considerable salt as a preservative, is known as Demi-sel. 
CREUSE 
This is a skim-milk, farm cheese made in the department of the same name in 
France. Coagulation is produced either by the addition of a small quantity of 
rennet or by heating the sour milk. When set with rennet, the period required 
is usually 12 hours. The curd is put into earthenware molds about 7 inches in 
diameter and 5 or 6 inches in height, the bottom and sides being perforated. 
After draining for several days the cheese is removed from the molds, salted, 
and frequently turned. In time it becomes very dry and hard and may be 
preserved for a year or even longer. The cheese is also ripened by placing in 
tightly closed receptacles lined with straw, in which case it becomes yellow and 
soft and acquires a very pronounced taste. 
CRISTALINNA 
This is a hard, rennet cheese made from cows’ milk in the Canton of Grau- 
bunden, Switzerland. 
DAMEN 
This is a soft, uncured, rennet cheese made in Hungary from cows’ milk and is 
much in demand in the markets of Vienna. It is sometimes known as Gloire 
des Montagnes. 
DANISH EXPORT 
This cheese is made in some of the creameries of Denmark to furnish an outlet 
for the skim milk and the buttermilk. In the process of manufacture as high 
as 15 per cent of fresn buttermilk is added to the skim milk. The mixture is 
set at 98° F., with sufficient rennet to coagulate it in 25 minutes. The curd is 
earefully and evenly cut, stirred for a few minutes, dipped into forms having 
rounded bottoms, kneaded, pressed down, and finally covered with a board upon 
which a weight is placed. ‘Twelve hours later the cheeses are placed in a brine 
tank for 24 hours, when they are taken out and covered with salt for a short 
time. They are then transferred to the ripening room, where the temperature 
is about 55° F., and are turned and wiped with a cloth every day for five weeks. 
The cheeses are small, flat, and cylindrical. 
DERBYSHIRE 
This is a hard, rennet cheese made in Derbyshire, England, from whole milk f 
cows. It is cylindrical in shape and about the size of the Cheshire, though often 
smaller. It is made usually in farm dairies, and because of this fact the size varies — 
with the size of the herd. ‘The quality also varies to such an extent that very 
few really good cheeses can be found. Night’s milk in which the development 
of acid has been prevented as much as possible is mixed with the morning’s milk, 
and the whole is set at a temperature of 80° F. The setting period is one hour, 
and the curd is allowed to become very firm before cutting. It is cut to the size 
of a pea and after being allowed to settle is piled in the center of the vat, where, 
after the whey is removed, it is subjected to light pressure. The curd is cut and 
again piled and heavier pressure applied. This is repeated until the curd reaches 
a certain degree of firmness, when it is run through a mill and salted at the rate 
of 1 pound of salt to 1,000 pounds of milk. It is then put into a press for one 
hour, when it is removed and the surface of the cheese scalded for one minute 
in water heated to 150° F. It is put back into the press for five hours, the pres- 
sure applied being gradually increased, when it is salted on the surface and again 
pressed. ‘lhe pressing continues for three days, the cheese being salted each 
