8 May, 1907.] Cheddar Cheese in Great Britain. 285 



is activelv continued in order to mix the whole regularly and not to allow 

 any portion of the curd to be overheated. The temperature is raised to 

 100 degrees Fahr. and stirring continued until the curd is firm; left half- 

 an-hour to subside and when settled at the bottom the whey is drawn off. 

 The curd is then heaped in one end of the vat and left with no other 

 pressure than its own weight. After this interval it is cut across in large 

 slices, turned over and lef't in a heap for half-an-hour, the whey coming 

 away freelv. The curd should then be fit for pressure and its tempera- 

 ture should be about 60 degrees Fahr. ; if not cool enough it is broken 

 l)v hand and placed on a cooler as long as necessary. It is then placed 

 in hoops and subjected to moderate pressure for half-an-hour ; then taken 

 from hoops, put through the curd mill and i lb. of salt added to every 

 t6 lbs. curd. This system is not verv often seen in use. the makers having 

 graduallv died out or adopted more of the Canadian stvle. 



The Canadian Process. 



This is now well known in Victoria and has been full\ described in 

 the Journal of Agriculture, so that it is quite unnecessary to give details. 

 It is worthy of notice, however, that the process was first introduced into 

 Scotland by Mr. R. J. Drummond, a Canadian who is now head of the 

 Dairy School for Scotland. This method has now gradually gained 

 ground, until it is generally recognised as head and shoulders above all 

 other systems. The reason may be that as Canadian cheese is gradually 

 taking the lead on the British market the British chee.semaker recognises 

 that he must produce the best if he is to have sale for his produce at all. 

 Many who were strong opponents of the method when first introduced are 

 now among its leading exponents. Last year at the London Dairy Show 

 the cheese made on this principle swept the prize list. There are of course 

 some makers who do not carry out all the details as suggested by the 

 introducer, but most do sO' at the principal stages. The cry was raised 

 by certain merchants that Scotch cheese was deteriorating owing to the 

 changes of system. The success of makers on the Canadian system at 

 London and other leading shows tends to disprove the statement. Pro- 

 tessor Drummond repudiates the statement and is of the opinion that the 

 cry w^as raised to keep down the prices of cheese. It mav be said that 

 Professor Drummond would be prejudiced in favour of cheese made on 

 the method practised by himself. Mr. James McAdam of Craigley, Castle 

 Douglas, was asked his opinion on the matter. He expressed himself as 

 follows: — " I reckon that years back there would be found superior out- 

 standing lots, but the cheese made under the new method is far more 

 uniform in quality. I also consider that the starter, when used judiciously, 

 is a boon and a blessing to- cheesemakers. I am further of opinion that 

 the recent outcry about the deterioration was quite uncalled for." 



The use (or abuse) of the starter made from pure cultures was blamed, 

 and it was decided to conduct experiments as to the safest quantity of 

 starter to use. A scheme was drawn up. and the experiments were con- 

 ducted in Wigtownshire, Kirkcudbrightshire, and Ayrshire, as well as at 

 the Kilmarnock Dairy School. 



Ex-periment A. — Cheese to be made with the aid of a ripening agent 

 prepared by the development of a pure culture in milk pasteurised at a tem- 

 perature of 165 degrees Fahr. one-half per cent, starter to be used. 

 Starter in every case to be procured from the Kilmarnock Dairy School. 



