Ripening should proceed slowly and occupy a period of six to eight weeks. +140. Pennsylvania pot cheese.+--A form of "pot" cheese is made in certain counties of Pennsylvania, principally for local use. Production of this cheese on a factory basis is now being attempted. The steps in manufacture are about as follows:[44] (1) The home-made type of cottage cheese curd is prepared, put into a crock or pot and covered carefully; (2) kept in a warm place (in kitchen usually); (3) stirred from time to time, until it has ripened to a semi-liquid condition. This occurs very rapidly under the attack of _Oidium lactis_ accompanied by bacteria. Within a period of three to seven days, according to the temperature and to the water-content of the mass, the granules of curd become covered with a wrinkled gelatinous almost viscid mass of mold mycelium beneath which is a layer of semi-liquid curd with a strong characteristic odor and taste. This ripened or semi-liquid part reaches about half the total mass in four or five days at favorable temperatures. (4) The vessel is then placed in a larger vessel of water and heated over the fire with constant stirring until the whole mass is melted and smooth. (5) Butter or cream, and salt or other flavor is finally added, stirred in and the liquid cheese poured into molds or jelly glasses to cool. If properly made and cooked, the resultant cheese has a soft buttery consistency with an agreeable flavor, which frequently resembles that of Camembert cheese. +141. Appetitost (Appetite cheese).+--A Danish buttermilk cheese is made under this name. Sour buttermilk is heated, by some to boiling temperature but others (Monrad[45]) prefer 120° F., stirred thoroughly and allowed to settle. The whey is removed as far as possible. The semi-liquid mass is covered and set in a warm place. Fermentation becomes active. This tends to make the curd more viscous or sticky. It is then kneaded and allowed to ferment again. This process is repeated until the mass is yellowish and soft but tough or viscous. When thoroughly fermented, the mass is again heated to 120° F., and 6 per cent salt is added together with spice; both are worked in and the cheese is formed into fancy shapes for sale.