162 AGRICULTURE 



on gradually. It proceeds much more rapidly 

 in a high temperature, but the best quality 

 cheese is produced when ripened at a tem- 

 perature between 55 and 60. According 

 to recent experiments carried out, it has been 

 found that although it takes longer to ripen, 

 40 F. produces excellent results. 



At the end of about a month or six weeks 

 the cheese would be fairly fit for eating, but 

 it will not be perfectly ripe for from three to 

 four months. As soon as a cheese is ripe, 

 it should be used, as although it may be 

 kept for some time afterwards, the quality 

 deteriorates. 



Cheddar Good Cheddar usually fetches from 565. 

 to 6os. per cwt. One gallon of milk is 

 usually taken to produce i Ib. of cheese, but 

 this is found to vary with the season of the 

 year and the breed of cow. 



Wensieydale Wensieydale. This cheese is chiefly made 

 in Yorkshire, in the Wensieydale valley, and 

 there are many different systems of making 

 it. The land on which it is produced lies 



