MAKING DIFFERENT KINDS OF CHEESE 399 



mold growth. As a result of this even distribu- 

 tion of salt through the curd, the mold becomes 

 uniformly distributed over the surface of each piece 

 of curd. 



Pressing cheese. — The cheese is made in ordinary 

 Young-America hoops and should weigh about 12 

 pounds each. The pressure should be light but con- 

 tinuous for at least 48 hours. 



Ripening process. — To have Stilton cheese ripen 

 into the best condition it should be kept in a damp, 

 moldy cellar, where the temperature does not go 

 above 65° F. Here the cheese soon becomes coated 

 with blue mold, which influences the ripening 

 process. 



Stilton cheese should not be consumed before it is 

 at least 2 months old. 



ENGLISH SAGE CHEESE 



Early stages of process. — Up to the time of mill- 

 ing, the process is similar to that of cheddar cheese. 

 The method usually followed is to divide the milk, 

 placing about one-fourth in a small vat, to which is 

 added green vegetable coloring-matter at the rate of 

 12 ounces for 1,000 pounds of milk. The balance of 

 che milk is handled without being colored. When the 

 whey is removed, the colored curd is evenly mixed 

 with the uncolored to produce the desired mottled ap- 

 pearance. (This result can also be accomplished with- 

 out dividing the milk by treating the curd with the 

 coloring-matter just before salting.) Before pressing, 

 sage flavoring-extract is sprayed over the curd. When 



