C 152 3 



But of all the cheefe this kingdom produces, 

 none is mere highly efleemed than the Stilton^ which 

 is called the Parmefan of England, and (except 

 faulty) is never fold for lefs than one fhilling or 

 four teen-pence per pound. 



The Stilton cheefes are ufually made in fquarc 

 vats, and weigh from fix to twelve pounds each 

 cheefe. Immediately after they are made, it is 

 right to put them into fquare boxes made exadily 

 to fit them, they being fo extremely rich, that 

 except this precaution be taken they are apt to 

 bulge out, and break afunder: they fiiould be con- 

 tinually and daily turned in thefe boxes, and muft 

 be kept two years before they are properly mel- 

 lowed for fale. Some make them in a net, fome- 



what like a cabbage net, fo that they appear when 

 made not unlike an acorn; but thefe arc never fo 

 good as the other, having a thicker coat, and want- 

 ing all that rich flavour and mellownefs which 

 make them fo pleafing, 



I mufi not omit to mention, that no people are 

 more cleanly in their dairies thon thofe of Stilton 

 and its neighbourhood ; and mufl: alfo obfcrve, that 

 the making of thefe cheefes is not confined to them- 

 fclves alone, as many others in Huntingdonfliire 

 ^'not forgetting Rutland and Northampton-fhires) 



make 



