. 
VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 4 
% 
mold is set on the draining table, a follower is put on the curd, and one or two 
bricks are used on each cheese for pressure. ‘The cheeses are allowed to remain 
in the molds for 24 hours, when they are removed, the entire surface rubbed with 
salt, and the cheeses piled three deep. The salting is done each day for three 
days, after which the cheese is taken to the ripening cellar, which should be com- 
paratively moist and have a temperature of from 60° to 65° F. Ripening requires 
two months. 
BRICKBAT 
This is a rennet cheese made in Wiltshire, England, as early as the eighteenth 
century. It is made from fresh milk to which a small portion of cream has been 
added. The milk is set at about 90° F. and allowed to stand two hours before 
the curd is disturbed. The curd is cut into coarse particles, dipped into wooden 
forms, and light pressure applied. The cheese is said to be fit for consumption 
for one year after being made. 
BRIE 
This is a soft, rennet cheese made from cows’ milk. The cheese varies in size 
and also in quality, depending on whether whole or partly skimmed milk is used. 
The method of manufacture resembles closely that of Camembert. 
This cheese has been made in France for several centuries, having been men- 
tioned as long ago as 1407. It is made throughout France but more extensively 
in the Department of Seine et Marne, in which it doubtless originated. This 
department contains Meaux, Coulommiers, and Melun, places noted for their 
manufacture of Brie cheese, though often under local names. More or less suc- 
cessful imitations of this cheese are made in other countries. It was estimated 
that 7,000,000 pounds of Brie cheese were sold in Paris during 1900. The export 
trade is also very important. 
The milk used is usually perfectly fresh. It is not uncommon, however, to 
mix the evening’s milk, when kept cool overnight, with the morning’s milk. 
Some artificial coloring matter is added to the milk, which is then set with rennet 
at a temperature of 80° or 85° F. After standing undisturbed for about two 
hours, the curd is dipped into forms or hoops, of which there are three sizes in 
common use. The largest size is about 15 inches in diameter, the medium size 
about i2 inches in diameter, and the smallest size about 6 inches in diameter, 
all varying in height from 2 to 3 inches. After drainage for 24 hours without 
pressure being applied, the hoops are removed, and the surface of the cheese is 
sprinkled with salt. Charcoal is sometimes mixed with the salt used. The 
cheese is then transferred to the first curing room, which is kept dry and well 
ventilated. After remaining in this room for about eight days the cheese becomes 
covered with mold. It is then transferred to the second curing room or cellar, 
which is usually very dark, imperfectly ventilated and has a temperature of about 
55° F. The cheese remains there for from two to four weeks, or until the con- 
sistency and odor indicate that it is sufficiently ripened. The red coloration which 
the surface of the cheese finally acquires has been attributed to an organism desig- 
nated Bacillus firmaticus. The ripening is due to one or more species of molds 
which occur on the surface and produce enzymes, which in turn cause a gradual 
and progressive breaking down of the casein from the exterior toward the center. 
The interior of a ripened cheese varies in consistency from waxy to semiliquid 
and has a very pronounced odor and a sharp characteristic taste. 
BRINSEN OR BRINZA 
This cheese, known locally as Landoch, Zips, Liptau, Siebenbiirgen, Neusohl, 
Altsohl, and Klenez, is made in the Carpathian Mountains of Hungary from 
sheep’s milk, or a mixture of sheep’s and goats’ milk. 
The cheese is made in small lots, from 2 to 4 gallons of fresh milk being used at 
one time. This is put into a kettle and when the temperature of the milk is from 
75° to 85° F. sufficient rennet is added to obtain coagulation in 15 minutes. The 
curd is broken up and the whey dipped, and the curd is placed in a linen sack and 
allowed to drain for 24 hours. It is then cut into pieces and placed on a board, 
where with frequent turnings it is allowed to remain until it commences to get 
smeary, which requires about eight days. The pieces are then laid one on top 
of another in a vessel holding from 40 to 60 pounds, where they remain for 24 
hours, after which they are removed, the rind cut away, and the curd or partially 
cured cheese broken up in another vessel. After 10 hours salt is stirred in and 
the curd run through a mill, which cuts it very fine, when it is packed in a tub 
with beech shavings. 
