1 66 AGRICULTURE 



firmly to the side of the cheese, and so 

 preventing the entrance of the cheese-fly. 

 It should be placed on a stone shelf or slab 

 till the outside of the cheese is dry, and 

 afterwards should be kept in a cool, dry 

 place at a temperature of 60. Ripening 

 takes about five months, and the weight of 

 cheese from fifteen gallons of milk when ripe 

 should be about 14 Ibs. They are mostly 

 made in truckle shapes. On cutting through 

 a ripe Wensleydale it should have an appear- 

 ance similar to Stilton, except that the blue 

 mould is supposed to perforate more than in 

 Stilton, hence they are often slightly dis- 

 coloured. In flavour, while it approaches a 

 Stilton, it is rather sweeter and moister, with 

 a trace of the flavour found in hard-pressed 

 cheese ; it is, in fact, something between a 

 Caerphilly and a Stilton. 



SOFT CHEESEMAKING 



This branch of cheesemaking is not 

 developed so much as it might be. It is 





