10 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
known as Auvergne or Auvergne Bleu on account of its being manufactured in 
the region of the Auvergne Mountains. Locally the cheese is commonly known 
as Fourme. The cheese is doubtless a very old variety, and the method of 
manufacture has remained quite primitive. The milk, usually fresh but some- 
times several hours old, is set with rennet at a temperature of about 85° F., the 
time allowed for coagulation being about 30 minutes. The,curd is then cut very 
fine and the whey dipped off. The eurd is subjected to pressure in order to 
remove as much of the whey as possible, and is allowed to ferment for 24 hours, 
which process is considered very important. The curd is then broken up by 
hand or by machinery and salted at the rate of 2.5 or 3 per cent. When thor- 
oughly kneaded it is put into hoops about 14 inches in diameter. Pressure 
is applied for about two days, during which time it is turned very frequently. 
The cheese is next transferred to the curing cellar, where it remains for from 
six weeks to six months. The yield of cheese is usually 10 or 11 per cent of the 
weight of the milk. A ripened cheese weighs from 40 to 120 pounds. 
CHAMPOLEON 
Champoléon, or Queyras, is a hard, rennet cheese made from skim milk in the 
Department of Hautes-Alpes, France. 
CHACURCE 
This is a soft, whole-milk rennet cheese resembling Camembert and deriving 
its name from the village of Chaouree, in the Department of Aube, France. It 
is about 4 inches in diameter and 3 inches thick. 
CHASCHOL DE CHASCHOSIS 
This cheese is made in the Canton of Grisons, Switzerland. It is a hard, ren- 
net cheese made from skim milk of cows. The cheeses are from 18 to 22 inches 
in diameter, 3 to 4 inches high, and weigh from 22 to 40 pounds. 
CHEDDAR 
This cheese is so named from the village of Cheddar in Somersetshire, Eng- 
land, where it was first made. It is comparatively an old cheese, though the 
genuine Cheddar process as it is now Known is not old. It is an exceedingly 
popular variety, being much used as a food product in America and England, 
and is probably the most important of all cheeses as regards the quantity made 
annually. As used at the present time, the term ‘“‘Cheddar”’ applies usually 
to a process of making rather than to any particular shape of cheese. The 
name, however, is occasionally used to designate a cheese 14 or 16 inches in diam- 
eter and weighing from 60 to 100 pounds. Cheese made by the Cheddar process 
has, however, many different shapes with distinguishing names, such as Flats, 
which have the same diameter as the Cheddar size, but weigh only 30 or 40 
pounds; Daisies, which are 12 inches in diameter and weigh 20 pounds; Young 
Americas, which are § inches in diameter and weigh 8 to 12 pounds; Long Horns, 
which are 5 inches in diameter and weigh 12 pounds; and Squares, which are 
of various sizes and usually 3 or 4 inches thick. The cheese may be white or 
colored yellow, and it may be almost fresh or thoroughly ripened and broken 
down. It is made from sweet milk of cows and may be whole, partly skimmed 
or skim milk. When made of unskimmed milk it is called “full eream’’; when 
otherwise, it is called ‘‘part skim” or “skim.” 
The milk, morning’s and evening’s mixed, is set at 85° F. with sufficient 
renxet to coagulate to the proper point in from 25 to 40 minutes. At the time 
of setting the milk should have an acidity of about 0.18 or 0.20 per cent. Color 
may or may not be used. The eurd is cut when it breaks evenly before the 
finger. The cutting is done with curd knives made up of blades set about one- 
third of an inch apart in frames. In one frame the knives are set perpendicu- 
larly and in the other horizontally. When well cut the curd is in uniform cubes 
of about one-third of an inch. 
After being cut, the curd is heated slowly and with continued stirring until it 
reaches a temperature of from 96° to 108° F. With the use of mechanical agi- 
tators, as is the common practice, the curd should be heated about 4° higher 
than when stirring is done by hand. After heating, the stirring is continued 
intermittently until the curd is sufficiently firm. This is determined by squeez- 
ing a handful, which should fall apart immediately on being released. The 
whey is then drawn. At the same time the acid should have reached about 
