8 Oct., 1907.] Cheese Making. 601 



Cleveland. 



Perfectly sweet milk is set at 94 degrees Fahr. ; one drachm rennet is 

 added to 4 gallons milk and stirred in until rennet shows signs of acting. 

 When firm, cut the curd with American knives to about the size of beans, 

 clean the sides of vat and allow to settle for 10 to 15 minutes. Stir for 

 10 minutes, then raise temperature to 96 degrees and continue stirring 

 from 20 to 30 minutes. Pitch for 10 minutes, then draw off whev 

 and put curd in cloths in the cooler to drain, using pressure com- 

 mencing with 14 lbs. up to 35. Open every hour or so and cut into 

 2-inch tubes and leave exposed to the air fox 10 to 20 minutes. When 

 curd is ready for hooping it should be firm, dry, and draw threads of 

 I inch on the hot iron; the curd is then weighed and milled and to 

 every 4 lbs. one oz. of salt is added. Line hoop with cloth and when 

 full put to press with a pressure of 10 cwt., gradually increasing to 15 

 cwt. In quality these cheeses are similar to a small Cheddar ; the hoops 

 are 4 inches deep by 6| inches in diameter. 



Little Gloster. 



Take, say, 40 lbs. fresh milk and heat to 86 or 90 degrees, add 

 z] drachms renaet and cut with a large knife. When coagulation is 

 complete with particles about the size of dice, clean the sides of the 

 vat with a perforated skimmer, occasionally using your hands until curd 

 is small enough and the pieces all about the same size. Ladle out into 

 dry strainer cloth and tie cloth loosely at first ; leave to drain, tightening 

 occasionally. Break up the curd in the strainer once or twice with the 

 hands ; when curd is dry enough to break up with fingers, place it in the 

 moulds, pressing gently but firmly, the top to be left level and fine. Turn 

 cheese when moulded half-an-hour, and again when bottom is firm. The 

 first and third day salt all over, then take to cooling room. This cheese 

 will ripen in ah)out six weeks. 



Caerphilly. 



Take 85 lbs. milk; set at 85 degrees, and add half-a-pint starter. 

 Rennet, 3 drachms to above quantity of milk, is then added. When the 

 curd is firm it is cut once with horizontal, and twdce with vertical knife. 

 Stir up gently with hands for a few minutes, then allow to settle half-an- 

 hour; stir again and heat up to 90 degrees, taking 30 minutes to do so. 

 Allow to settle another half-aurhour when the whey is ready to draw. The 

 curd is lifted into a cloth and tightened every half-hour, having been cut 

 into slices frequently. When the curd is ready to set it should draw 

 1 1 -inch threads on iron; if the curd is dry dO' not cut up or turn so 

 much. One oz. salt is added to every 4 lbs. curd, which is broken up 

 by the fingers for salting. The curd is then put in a mould which has 

 a false bottom. Pressure is applied gently at first, gradually increasing 

 to 10 cwts. Caerphilly is a splendidly flavoured cheese, and one that 

 should take on with Australians. The moulds are 10 inches wide by 4I 

 inches deep, with perforations about 2 inches apart. 



Wensleydale. 

 This is a blue- veined cheese of splendid flavour. Take, say, 14 gallons 

 of milk and bring same to a temperature of 84 to 88 degrees Fahr., accord- 

 ing to weather. Add one drachm of rennet to every 4 gallons of milk. 



