The yield varies from 12 to 14 pounds of cheese from 100 pounds of milk. The more fat and other solids in the milk, the more cheese can be made from 100 pounds of the milk. The more moisture incorporated into the cheese, the larger the yield. The quality of the cheese and the amount of solids determine the amount of moisture that can be incorporated into the cheese. The greater the losses during the manufacturing process, the less is the yield. The composition of Limburger cheese is affected by the same factors as the yield. The average cheese probably carries from 40 to 42 per cent of moisture. Limburger cheeses will vary in composition from this analysis about as follows: water 38 to 44 percent, protein 21 to 25 percent, fat 25 to 30 percent. The differences in practice in factory groups are considerable. Certain markets call for more solid brands, others for the very soft forms. +165. Münster cheese+ originated in Germany near the city whose name it bears. There is a limited demand for this variety in America; therefore it is not extensively made. It is usually manufactured from whole milk in a Limburger or Brick cheese factory. The process of manufacture is between that of these two varieties in temperatures used, firmness of curd and amount of moisture in the curd and cheese. The process is probably more like that of Limburger. The curd is firmed more in the whey than for Limburger, and more acid is developed. The cheeses are pressed or drained in round forms 7 inches in diameter and 6 inches high. The hoops are lined with cloth to prevent the loss of curd particles while draining. When the cheeses are sufficiently drained, until they are firm enough to hold their shape, the cloths are removed. The cheese is salted by rubbing dry salt on the surface or soaking the cheese in brine. The product is handled in the curing room very much the same as Limburger or Brick cheese. When sufficiently ripe, each cheese is wrapped in parchment paper and placed in a separate wooden box. This cheese, when cured, has a characteristic flavor which is between that of Limburger and Brick. The body is more or less open. The essential factor in the manufacture of Münster cheese is clean milk. Bad fermentations, such as produce gas and bad flavors, seriously interfere with the manufacture and sale of the product. The cheese is usually made in the late fall and winter, when it is difficult to manufacture Limburger. CHAPTER X SEMI-HARD CHEESES