Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/242

 Long and John Benson). The milk is brought to a temperature of 86 degrees F., and is treated with rennet in such a way as to separate the curd in about one-half hour. The separation of whey is secured in the usual manner, first, by allowing broken curd to stand, and afterwards by pressure. A peculiar form of pressure is said to be used by the monks,—a number of screws are placed side by side on a beam and a number of cheeses may be pressed at the same time. The pressure is applied solely by the hands and so is not very severe. After pressure the cheeses are placed in a ripening cellar, which is kept at about 54 degrees F. Care is taken in the ripening that the cheese does not become too dry.

Pont L'Evêque cheese is well known upon the Continent, especially in France where it is made. It takes its name from the village where the manufacture is carried on, which is not very far from Havre. The cheese is usually put up in a square or oblong package about one inch in thickness and of a size weighing about one pound. It has a tough crust and may be kept for some time after it is ripe with safety. The milk is set at a temperature of 88 degrees and a sufficient amount of rennet added to produce precipitation of the curd in about fifteen minutes.

When the curd is stiff enough to be cut and removed it is placed upon a mat made of rye straw through which the whey is allowed to filter. As the whey runs off the curd becomes tougher and the mat is brought together in such a way as to exert gentle pressure. This separation of the whey is continued until the curd can be placed in metal molds which vary in size according to the size of the intended cheeses. The cheese is ripened at a temperature of about 58 degrees in a humid cellar so as not to lose too much water.

Gervais cheese belongs strictly to the family of fancy cheese, being made of a mixture of milk and cream. It is produced in large quantities in France and finds almost an exclusive domestic market. It is named for its manufacturer, M. Gervais. The mixture is set at a very low temperature, about 65 degrees. The rennet which is used is diluted with water and added in small quantities so that the curd does not separate for eight or ten hours. The whey is separated in a cloth bag and under very gentle pressure. The cheeses are usually sold in only a partially ripe state and the cheese combines the flavor of both cheese and cream.

Bondon cheese is another cheese which is made largely in the region of Rouen. The size of the cheese is usually very small, from seven to nine being made from a gallon of milk. The method of manufacture is more like that of Gervais and differs from it chiefly in being made solely from milk instead of a mixture of milk and cream.

Limburger Cheese.—Limburger cheese is one of the most famous of the different varieties of foreign cheese, chiefly because of its bad odor. This odor is due to specific forms of ferments introduced during the ripening