8 Oct., 1907.] 



Cheese Making. 



599 



resemble a huge jelly \ibrating at the least motion. It is left for a 

 quarter of an hour, then cut into blocks, turned and piled. This is done 

 every 15 minutes, redoubling each turning. In an hour it should be 

 ready for milling, when it should be tough, leafy, tear, and draw i-inch 

 threads. After milling, the salt, i oz. to every 4 lbs., is added almost 

 immediately, the curd being well stirred in. The curd is then hooped 

 and very light pressure applied at first until it reaches a ton. Acid of 

 drippings from press should test .60 per cent. 



These cheeses are ripe in about six weeks ; some were made for experi- 

 mental purposes into loaf Cheddar size and tasted very nice at the end of 

 six weeks. Derbv keeps good for three or four months if kept at a fairly 

 low temperature. The hoops for these cheese are 6 inches deep and 16 

 inches in diameter. The texture should be fairly close ; when toO' tight, 

 too much acid has lieen developed. To make a long-keeping Derby, cut 

 smaller, heat higher, and develop less acid on cooler. 



Cheshire. 



This is one of the most popular cheeses in England, being next to 

 the Cheddar, which it resemlDles. l)ut is softer and more open. There 

 are three different kinds of Cheshire : — 



(a) Early ripening variety, ripe in i month's time. 



(b) Medium ripening variety, ripe in 2 to 3 months' time. 



(c) Long ripening variety, ripe in 3 to 4 months' time. 



The following table shows the temperature, amount of rennet, &c. — 



The milk is ripened in the same way as for Cheddar, most acid being 

 developed for the early ripening. Curd is cut larger in the early ripening, 

 smaller in the medium, and finest in slow. In easv ripening, at drawing 

 of whev, there should be ^-inch threads, and less for the other varieties. 

 Place on cooler and turn at intervals of 20 minutes until fit to mill, when it 

 should be put through twice, one pound salt to 56 lbs. curd. After salting, 

 the curd is hooped and placed in an open oven 75 toi 80 degrees Fahr. and 

 turned in the evening. It remains in the oven for 24 hours without any 

 pressing, is then put in press, i ton up to i| tons being applied. The 

 main differences in the three classes are quicker ripening, larger percentage 

 of cheese, marketable earlier. 



The disadvantages of quick ripening are that if not of best quality, 

 the cheeses soon deteriorates if kept on hand. 



This cheese might be made in Australia in winter but in summer 

 there would be great danger of rapid fermentation owing to its soft nature. 



Leicester. 

 To make two cheeses 92 gallons of milk are required, to which is 

 added one quart of starter. This cheese is very highly coloured, 25 



