SPECIAL AND FANCY CHEESE. l8l 



milking. Rennet is added in sufficient quantity to 

 cause coagulation in about one hour. The curd is 

 then broken or cut very carefully, and after removal 

 of the whey and draining of the curd, it is placed in 

 hoops, salt is sprinkled between the layers of curd, and 

 very light pressure is applied for several days. The 

 cheese are ripened in a moist, cool atmosphere. The 

 green mould and soft texture are characteristic of 

 Stiltons. The outside is very much roughened 

 through the action of mites. The cheese weigh about 

 ten or twelve pounds and usually sell for twenty-five 

 cents a pound. The system has not been reduced 

 to a science as in the case of Cheddar cheesemaking. 



The Cheshire cheese " of most exquisite smell " is 

 considered by some as the second most famous cheese 

 of the world. The rennet is added to the milk when 

 the latter is at a temperature of about 75 degrees. 

 The curd is cut in about an hour. It is afterwards 

 drained, matted, milled, and salted. Pressure is 

 applied for two or three days. They are ripened or 

 cured at a moderate temperature. The finished 

 cheese weigh from 50 to 100 pounds. 



The Dunlop of Scotland is a mild, fat cheese weigh- 

 ing from twenty-eight to thirty-six pounds. The 

 rennet is usually put into the milk at a temperature 

 of 85 to 90 degrees. The curd is ready to be cut in 

 about fifteen minutes. The remainder of the process 

 is similiar to the Cheddar, which has now replaced 

 the Dunlop system in most parts of Scotland. 



Rocquefort is the French cheese which we hear most 

 about in Canada. It was formerly made from sheep's 



