Rayon
Rayon cheese is a special type of Swiss, made in the Canton of Fribourg,
Switzerland, largely for ex****t to Italy; some is made also in Italy. It
is
made of partly skimmed milk; the curd is cooked to a stage that insures a
very dry, hard cheese in which there are no eyes. When cured, it usually
is ****pped to Turin where it is place on edge on shelves in dry, warm
caves;
some fat drains out, and the cheese becomes exceedingly dry and hard.
When it has reached this stage it is called Raper. It is used for grating.
USDA Handbook No. 54, Cheese Varieties and Descriptions, George P. Sanders
1953
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