106 BRITISH DAIRYING. 



nent chiefly those of France, for many of the German soft 

 cheeses are nasty. Those of France are pleasant to eat, but, as 

 the late H. M. Jenkins said, himself a wise judge in dairy 

 matters, " they are a relish rather than a food/' They are, more- 

 over, very wasteful, for they have a thick, mouldy crust, which 

 as a rule is all thrown away. Still, the demand in this country 

 is increasing a little, slowly more slowly, it is to be feared, 

 than our population. 



Rutland, the smallest of our shires, makes the smallest of 

 our cheeses the " Slipcote " which is a soft cheese, made of 

 milk with the aid of rennet, the subsequent method being much 

 like that employed in making cream cheese that is, no pressure 

 is applied, and the superfluous moisture just drains away. In 

 a few days' time it is ripe and its coat cracks, and is easily 

 slipped off; hence its name, "Slipcote." 



It is not often that cheese-making can be regarded as a theme 

 for poetry. Two instances have already been given, and here 

 is a third : 



" Would you make a soft cheese ? Then I'll tell you how : 

 Take a gallon of milk, quite fresh from the cow ; 

 Ere the rennet is added, the dairyman's daughter 

 Must throw in a quart of the choicest spring water. 

 When perfectly curdled, so white and so nice, 

 You must take it all out of the dish with a slice, 

 And put it 'thout breaking with care in the vat, 

 With a cheese-cloth at bottom ; be sure to mind that. 

 This delicate matter take care not to squeeze, 

 But fill as the whey passes off by degrees. 

 Next day you may turn it, and do not be loth 

 To wipe it quite dry with a fine linen cloth ; 

 That this must be done you cannot well doubt 

 As long as you see any whey oozing out. 

 The cheese is now finished, and nice it will be 

 If enveloped in leaves from the green ashen tree ; 

 Or, what will do better, at least full as well, 

 In nettles just plucked from the bank of the dell." 



Cream cheese is easily made : let the cream thicken with fer- 

 mentation, then put it into a perforated tin or box, lined with 



