392 MODERN FARRIER. 



on shelves fitted to the purpose, or on the floor. 

 During the first ten or fifteen days, smart rubbing 

 is daily employed, and the smearing with butter 

 repeated. As long, however, as they are kept, they 

 should be every day turned ; and the usual practice 

 is to rub them three times a week in summer and 

 twice in winter. 



The cheese-rooms in Cheshire are generally placed 

 over the cow-houses. This is done to afford them, 

 from the heat of the cattle below, that uniform and 

 moderate degree of temperature which is supposed 

 to be essential to the proper ripening of the cheese. 

 Dry coarse grass or rushes are placed as litter on the 

 floor. 



60. Stilton Cheese. 



Stilton cheese is made by putting the night's 

 cream into the morning's new milk along with the 

 rennet. When the curd is come, it is not broken 

 as in making other cheese, but taken out whole and 

 put into a sieve to drain gradually. Whilst this is 

 going on, it is gently pressed ; and having become 

 firm and dry, is put into a vat, and kept on a dry 

 board. These cheeses are exceedingly rich and va- 

 luable. They are called the Parmesan of England, 

 and weigh from six to twelve pounds. Their most 

 usual name is cream cheeses. The manufacture of 

 them is confined almost exclusively to Leicestershire, 

 though not entirely so. 



61. DuNLOP Cheese. 



In Scotland, a species of cheese is produced, which 

 has long been known and celebrated under the name 

 of Dunlop cheese. The appellation is derived froni 

 a parish of the same name in Ayrshire, where this 

 cheese was first made ; but its manufacture is at pre- 

 sent by no means confined to Dunlop. 



