whey. When the curd has been brought to this point, it is salted and
then pressed into molds. Finally, it is wrapped and cured, or ripened.

35. BRICK CHEESE.--Another American cheese that seems to meet with a
popular demand is brick cheese. This kind of cheese, which is
illustrated at _c_, Fig. 4, gets its name from the fact that it is
pressed into "bricks" under the weight of one or two bricks. It is made
from sweet milk, coagulated with rennet, cut with curd knives, and
heated in the whey to firm it. Brick cheese is mild in flavor and of a
moderately close texture. It is used chiefly as an accompaniment to
other foods.

36. AMERICAN HOME-MADE CHEESE.--The making of Cheddar cheese and brick
cheese is, of course, done commercially, but there is a kind of cheese
that can be made very conveniently in the home. This home-made cheese,
which is generally known as COTTAGE CHEESE, affords an excellent way in
which to utilize left-over sour milk, particularly if a quart or more
can be obtained at one time; smaller quantities can generally be used
for baking purposes.

If properly made, such cheese is very digestible. As it can be seasoned
and served in a variety of ways, it makes a delightful addition to
lunches or other light meals in which a protein dish, such as meat, is
undesirable. Skim milk does very well for this kind of cheese, so that
if the sour milk that is to be used has cream on it, the cream should be
removed before the cheese is made; otherwise, it will remain in the whey
and be lost. In case cream is desired to improve the texture and flavor
of the cheese, it should be added after the cheese is made.

[Illustration: FIG. 5]