2fr West Coimtry Cheeses. 



in making their assertion, actual comparison being impossible j 

 but it may be supposed that there are makers of this variety 

 still to be found whose finished product would probably be 

 pronounced equally good, if not superior, by competent judges. 



There are two distinct kinds of Gloucester cheese, the 

 Single and the Double, differing considerably in size, quality^ 

 and method of manufacture. 



The Single variety is a large, flat cheese, not more than 

 about two to three inches deep, and weighing either six or 

 eight cheeses to the cwt. that is some 14 lb. to 18 lb. each. 



As regards quality, a very prevalent custom was to take off 

 at any rate part of the cream from the night's milk, this being 

 retained for butter-making, though some makers leave in all, or 

 nearly all, of the cream, so obtaining a better weight and 

 quality ; the two being termed respectively " best " and 

 " market " cheese. 



The method of manufacture is simple, only slight acidity 

 being developed, and a comparatively low scald is employed of 

 about 88" F. to 90" F., though occasionally some dairies scald to 

 92" F. or even 94" F., and encourage more acidity. 



The usual type of curd when fit to vat is, however, soft 

 and flaky, rather than tough or " leafy," and the acidity from 

 the press of many good cheeses does not exceed 0*35 per cent., 

 and may often be less. 



The vats are thick, heavy wooden ones, with a diameter of 

 about fifteen or sixteen inches, and a depth of some three 

 inches. No followers are used, the curd being piled high in 

 the centre of the vats, which are placed one upon the other in 

 the press, the top one being covered with a board. 



When the cheeses are turned the next day a certain amount 

 of trimming the edges with a sharp knife will often be 

 necessary, the curd so trimmed off" being added to that of the 

 current day's make, when it is milled. 



The old custom, under which the curd was vatted practically 

 sweet, was to salt the cheeses while in the press by thoroughly 

 rubbing them all over with salt when they were turned, but 

 the mixing of the salt with the curd before vatting is now more 

 generally practised, the develoi)ment of a certain amount of 

 acidity before milling rendering this method of salting possible, 

 and it is more convenient and less laborious. In the same way 

 and from the same cause another old and undesirable plan has 

 disappeared, namely, that of putting the wet curd from the tub 

 roughly into the vats, and expelling the whey by squeezing it 

 in the press, the curd being then returned to the tub again, 

 broken up and re-vatted. 



Considerable skill is necessary both in filling the vats to the 

 right extent and also in turning and dry clothing the cheeses, 



