DAIRYING 147 



In this article, it will be only possible to 

 give the principles of manufacture of one of 

 the leading varieties in each class. 



Anyone who has thoroughly grasped the 

 principles and system of making of one 

 cheese in a class, and is skilful in putting these 

 principles into practice, should be quite able 

 to make any variety in the same class, allow- 

 ing for the differences of detail. 



Cheddar It has already been said that Cheddar 

 for successful cheese and buttermaking, we 

 require the best milk from healthy cows, 

 produced and kept in the most cleanly 

 manner. In addition to this, we must have 

 a suitable dairy (already described), contain- 

 ing all necessary apparatus. The larger 

 utensils required for Cheddar cheesemaking 

 are : 



(i) A jacketed vat or round cheese tub, 

 made of tin, lined copper. Where a jacketed 

 vat is used, it is easiest, and, in the end, most 

 economical to have a boiler for generating 

 steam. The " Standard ' steam boiler 



