Steppe
Steppe cheese, first made in Russia by German colonists, is made also
in Austria, Denmark, and Germany. It is made in two shapes: (1) Flat-
tened spheres, usually 10 to 12 inches or more in diameter and 4 to 6
inches thick, that weigh from 14 to 25 pounds; and (2) rectangular blocks,
about 10 by 5 1/2 by 7 inches, that weigh about 13 pounds. It is a rich,
mellow cheese, with a flavor something like Tilsiter, but milder; and it
usually has small, regular eyes.
Steppe is made form whole milk with color added. The milk is heated
to about 90 F., and rennet is added. About 40 to 45 minutes later, the
curd is cut into large cubes and some of the whey is removed; then the
curd is cut into pieces the size of peas. It is stirred and heated to a
temperature of 100 to 104 F.; after heating ceases, stirring is continued,
as the whey drains off, until the curd is firm. Then it is placed in the
forms. After the cheeses are removed from the forms, they are turned
frequently, salted, and then transferred to a moist curing cellar where
they
are cured at a temperature of about 55 F. They are washed occasionally
with salty water while curing.
From USDA Agr. Handbook No. 54, George P. Sanders,
Cheese Varieties and Descriptions
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