THE DAIHY. 245 



curd placed in the hoop will have produced a cheese of some 1 2 pounds weight. Thus it 

 will be seen the cheese in this process may be said to almost make itself. There is no waste 

 of butter in the breaking, there is no pressure applied, and it is scarcely touched with the 

 hands. A fine, rich, creamy product is the result, which, with its deep blue veins, commands 

 the highest price of any cheese made in Britain. 



It may be remarked in this connection that the lovers of Stilton require the cheese to be 

 streaked with veins of blue mould ; hence the necessity of giving it some age before placing 

 it on the market. To a large number of consumers the blue veins are not considered 

 essential, and for such the cheese would be sooner ready for consumption, and from its mild, 

 delicate flavor, and rich, stocky texture always commands a ready sale, at extreme rates. 



The plan of making, here described, is adapted to American factories, and I believe 

 could be entered upon in a limited way with success, the product being employed both for 

 home use and for export.&quot; 



Cheshire Cheese. In making this cheese the evening s milk is set during the night 

 and skimmed in the morning. The skimmed cream, with a portion of the milk, is then 

 heated up to 130 F., a sufficient quantity being thus heated to raise the whole of the evening s 

 and morning s milk together to about 90. About twelve square inches of rennet is placed 

 in a pint of salt water and soaked about twenty-four hours previous to making the cheese, 

 this quantity being sufficient for a hundred gallons of milk. The curd is set from forty to 

 fifty minutes; it is then cut very slowly, the whey being syphoned or pumped out as soon as 

 possible. Before the whey is all removed, however, a portion of it is heated and returned to 

 the vat, where it is left for half an hour, the whey being afterwards drained off, and the curd 

 left to get firm. The test of its firmness is when a cube of about a pound weight will stand 

 on the hand and not break. It is then drained off by being placed upon a drainer made 

 with a false bottom of rods, and left for forty-five minutes, after which it is broken up and 

 salted, in the proportion of from three and a half to four and a half pounds per hundred 

 weight of curd. 



A light weight is then placed upon it for about three-quarters of an hour, during which 

 time it is turned over once or twice, and cut into squares. It is then passed through the 

 curd mill, and afterwards put into the vat, a cloth being first pressed into place by a tin hoop, 

 and the curd placed carefully in it. After being in the hoop in this manner with a slight 

 weight upon it for one or two hours, according to the weather, it is turned over and put into 

 a kind of oven or warm chamber in or near the brickwork of the dairy chimney, where it 

 remains during the night at a temperature of 90 to 100. In the morning it is turned 

 upside down in a fresh cloth and pressed three days, being turned twice a day, and the cloth 

 around it changed at each turning. Cheese made in this way requires from five to seven 

 days for drying, but afterwards matures more quickly than that made by some other methods. 



Cheddar Cheese. The Cheddar cheese is regarded by the native Englishmen as the 

 best cheese in the world. American dairymen have not yet been able to surpass in excellence 

 the fine specimens of the English product. The chief characteristics of this cheese may be 

 regarded as mildness and purity of flavor; mellowness and richness; long keeping qualities, 

 and solidity. An English manufacturer of Cheddar cheese describes the process as follows: 



The morning s and evening s milk are together brought to a temperature of 80 degrees 

 Fahr. If the night has been warm, a temperature of 78 degrees will give as great effect 

 iveness to a given quantity of rennet as one of 82 or 84 degrees would give if the milk 

 had been at a lower temperature for some hours on a cold night. The evening s milk having 

 been placed in shallow vessels during the night to cool, and having been stirred at intervals 

 during the evening, is skimmed in the morning, and the cream, with a portion of the milk, 

 is heated up to a hundred degrees by floating it in tin vessels on the boiler. The whole of it 



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