THE DAIRY. 



243 



best. The milk and curds should also be worked sweet, souring to be avoided. The pro 

 longed aeration of the warm curds before pressing likewise adds to the richness of the cheese. 

 The following table, compiled from various reliable sources, shows the average com 

 position of the principal kinds of cheese known to commerce: 



ANALYSES OF DIFFERENT KINDS OF CHEESE. 



Stilton Cheese. This is a rich, fine-flavored cheese, much prized in England, as 

 well as other countries. It was formerly made by adding an extra amount of sweet cream 

 taken from the previous night s milk to the morning s milk; but it seems that a new method 

 of its manufacture has, within a few years, been adopted, as will be seen by the following 

 from Prof. Willard, to whom previous reference has been made: 



&quot;Among the small cheeses of great renown, and universally esteemed both at home and 

 abroad, is the Stilton. That it has not been more extensively produced in America has been 

 owing to a lack of knowledge as to its manufacture, and a supposed difficulty in adapting its 

 manufacture to our factory system. 



Stilton is a rich, meaty cheese, and as originally made required an extra measure of 

 cream, obtained by robbing the night s mess of milk of its cream to enrich the morning s 

 milk, which was then converted into Stilton. Upon this plan the night s milk, robbed of its 

 cream, was left to be turned into skimmed cheese, thus necessitating the manufacture of two 

 kinds of cheese from day to day; one of which, being inferior to the whole-milk variety, 

 must be sold at a less price. This loss could only be met by a very high rate on the Stilton 

 to compensate for the making, and especially as the trouble and expense of manufacture were 

 also enhanced over that of the common sorts. 



What was needed in the production of Stilton was that its manufacture be adapted to 

 our factory system ; and again, that the profits in making be ample, or sufficiently above those 

 obtained from making the usual style of factory cheese, and at the same time to place Stilton 

 before consumers at a price low enough to send it into general consumption. 



This, it seems, has been accomplished by the somewhat recent modification of methods 

 for producing Stilton in Leicestershire, England, and which I think may be turned to good 

 account on this side of the Atlantic. 



The plan of making modern Stilton, if I may so name it, is that adopted by Mr. Thomas 

 Nuttall of Leicestershire, for the description of which I am indebted to the excellent report 

 of Mr. George Gibbons, one of the judges on cheese-making at the late exhibition of the 



