VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES o 
tion, which takes ordinarily from 10 to 14 days in winter and 6 to 8 days in 
summer. When the fermentation is complete, cream and salt are added and the 
mixture is heated slowly and stirred until homogeneous, when it is put into molds 
and allowed to ripen for 8 days longer. A cheese ordinarily weighs about 34 
pounds. It is not essentially different from other forms of cooked cheese. 
BELLELAY 
This is a soft, rennet cheese made from whole milk and sometimes called Téte 
de Moine, or Monk’s Head. This cheese orginated with the monks of the Canton 
of Bern, Switzerland, in the fifteenth century and at the present time is made 
exclusively in that locality. 
The sweet milk is set at about 90° F. with sufficient rennet to coagulate it in 
20 or 30 minutes. The curd is cut comparatively fine and is stirred while being 
heated slowly to a temperature of 110° F. It is cooked much firmer than Limburg 
and not so firm as Emmenthaler. 
When cooked the curd is dipped into wooden hoops lined with cloth. The 
cheeses are pressed in rotation for a few minutes at a time, one press being used 
for a number of cheeses. After being pressed, the cheeses are wrapped in bark 
for two weeks, or until they are firm enough to require no support. ‘They are 
cured in a moist cellar at a comparatively low temperature, as it is not desired to 
have eyes develop. The cheese when ready for market has a diameter of 7 inches 
and weighs from 9 to 15 pounds. It ripens in about 12 months and will keep for 
three or four years. It has 2 soft, buttery consistency and can be spread on bread 
for eating. mnedwan 
B ARA 
. This is a Swedish cheese resembling Gouda. [ft was known in Sweden in the 
eighteenth century. 
BGUG-PANIR 
This cheese, sometimes called Daralag, is made in Armenia from sheep’s milk, 
partially or entirely skimmed. Rennet is used for coagulation and the curd 
is put into a rack for draining, after which it is broken up and salt and herbs 
ace After being pressed again, the cheese is put into a salt bath, usually for 
two days, but sometimes for two months. 
BITTO 
This is a cheese of the Emmenthaler group, made in northern Italy. It is some- 
times eaten fresh and sometimes ripened for two years, when it is very hard 
and has small eyes. 
BLEU 
The names Paté Bleu and Fromage Bleu are applied to several kinds of hard, 
rennet cheese made from cows’ milk in imitation of Roquefort cheese in the 
southeastern part of France. Owing to the mottled, marbled, or veined appear- 
ance they are also designated Fromage Persillé. Among these are Gex, Sas- 
senage, and Septmoncel. The name ‘‘Bleu”’ is also applied locally to several 
more or less distinct kinds made in the regions of the Auvergne and Aubrac 
Mountains and designated Bleu d’ Auvergne, Cantal, Guiole or Laguiole, and St. 
Flour. Other cheeses of this type mentioned as being made in France are Queyras, 
Champoléon, Sarraz, and Journiac. 
BOUDANNE 
This is a French cheese made from cows’ milk. Either whole or skim milk 
is heated to about 85° F., sufficient rennet is added to coagulate it in one hour, 
and the curd is cut to the size of peas, stirred, and heated to 100° F. or above. 
After standing for 10 or 15 minutes the curd is pressed by hand and put into molds 
8 inches in diameter and 3 inches in height. The cheeses are drained, turned 
frequently, salted, and ripened for two or three months. 
BOX (FIRM) 
This cheese, known in different localities where made as Hohenburg, Mondsee, 
and Weihenstephan, is made from cows’ milk, whole, and is a rather firm rennet 
cheese. The flavor is said to be mild but piquant. The milk is heated to 90° 
