A rather unimportant variety. Made in a copper kettle, with
partially skim milk, colored with saffron and spiked with caraway, a
handful to every two hundred pounds. Salted and ripened for three
months and shipped in wooden boxes.
II. Also known by names of localities where made: Hohenburg, Mondess
and Weihenstephan. Made of whole milk. Mild but piquant.
Bra No. I
_Piedmont, Italy_
Hard, round form, twelve inches in diameter, three inches high, weight
twelve pounds. A somewhat romantic cheese, made by nomads who wander
with their herds from pasture to pasture in the region of Bra.
Bra No. II
_Turin and Cuneo, Italy_
Soft, creamy, small, round and mild although cured in brine.
Brand or Brandkaese
_Germany_
Soft, sour-milk hand cheese, weighing one-third of a pound. The curd
is cooked at a high temperature, then salted and set to ferment for a
day. Butter is then mixed into it before pressing into small bricks.
After drying it is put in used beer kegs to ripen and is frequently
moistened with beer while curing.
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