\paperw4260 \margr0\margl0 \plain \qj\li105\ri195 \f1 \b Cheese from the PyrΘnΘes\par
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\b0 The \i fromage des PyrΘnΘes\i0 that is produced on an industrial scale today has
an agreeable texture and flavor underneath its customary black rind. However its taste is incomparable when it is made ôthe old-fashioned wayö and comes directly from the high pastures. Seven liters (fifteen pints) of milk are required to make one liter
(two pints) of \i ôpure sheep's cheese.ö\i0 Fresh from the sheep, the milk is heated in large cauldrons and rennet added. The \i ôcaillΘ,ö\i0 or curdled milk, is then kneaded, pressed into cylindrical molds, turned frequently, and salted.\par
