West Country Cheeses. 157 



principal market. There are only two kinds made now, the 

 broad, about four to the cwt., and flat in shape, and the loaf, 

 which is made in truckles, not like the old loaf cheeses, which 

 were more the shape of large Cheddars. 



The only difference besides that of shape, is that the loaf 

 needs a little more care in making, as if the acidity is not right 

 the cheese may not stand and is liable to crack. 



The method of manufacture now is very much the same as 

 formerly, except that the makers work with more precision, 

 borrow various improvements from the Cheddar cheese-makers, 

 and use a thermometer. Some use a little sour whey to ripen 

 the curd. Extract of rennet is preferred to the home-made 

 article. 



The milk is run at SI" F., enough rennet being used to 

 coagulate the whole in one hour, about 1^ drs. rennet to 8 

 gallons of milk. The curd is broken with a modern breaker 

 or "stirring stick," and is scalded twice in the whey, the 

 first time to about 90° F., and the second time to about 

 96" F. After the whey is removed the curd is left for some 

 time in the bottom of the cheese tub, until a certain amount of 

 acidity is developed. Makers vary as to the amount, and very 

 few of them use any test, probably "4 to "5 per cent. The curd 

 is then broken into pieces about two inches square and put 

 into press in a vat lined with a cloth for from twenty minutes 

 to half an hour, according to the acidity, the more acid the 

 curd the shorter the time. It is then taken ouf, ground, mixed 

 with salt, about 1 oz. to 4 lb. of curd, and put back into press. 

 It is pressed for four or five days, the last day without a cloth, 

 to make a smooth surface. 



These cheeses can be sold at six weeks or two months old. 

 They are firm in texture, and have rather a strong flavour. 



North Wilts cheese realises nearly as good a price as Cheddar, 

 and taking the butter into consideration also, it seems as if 

 it might be advisable to take steps to stimulate the manu- 

 facture of this local product. However, the demand is so small 

 that possibly if the output were increased the price would go 

 down, 



Margaret Kirkb. 



Twentylands, 

 Easterton, 

 Devizes. 



