80 



CHE 



CHE 



is turned. When you take it out 

 of the brine, dry it with a cloth ; 

 and turn it every day on the shelf 

 for two months. The shelf should 

 be a little wider than the cheeses, 

 and the garters should continue 

 round them live or six days." 



A dairy woman in my neigh- 

 bourhood, whose cheese is most 

 excellent, is nearly in the York- 

 shire practice. But lest the salt 

 should no! penetrate the whole of 

 the cheese equally in every part, 

 she sprinkles a little fine salt on 

 the curd, when she breaks it, per- 

 haps as much as an ounce to a 

 cheese of fifteen pounds weight ; 

 and her cheeses never appear to 

 be too much salted. 



This may be partly owing to an- 

 other improvement in her method. 

 To the brine, in which she lays a 

 cheese after it is pressed, she al- 

 lows as much nitre as would lie on 

 a shilling. She has found, by long 

 experience, that the nitre not only 

 gives a reddish cast to the rind of 

 the cheese, but makes it more ten- 

 der after it is thoroughly dried. It 

 also prevents the cracking of the 

 rind, which is a matter of much 

 consequence. At the same time 

 it prevents the distention of the 

 cheese by wind, makes it mellow 

 and soft throughout, and improves 

 the taste. 



But it is in vain to attempt the 

 making of good cheese, unless the 

 rennet be uncorrupted, and per- 

 fectly sweet. See the Article, Ren- 

 net. 



In this country, where the sum- 

 mers are hot, and flies abound, 

 cheeses are often destroyed, or 

 greatly damaged, by maggots. To 



prevent this, every precaution 

 ought to be taken to prevent fly 

 blows getting into a cheese while 

 it is making. For it is certain that 

 cheeses will sometimes prove mag- 

 gotty, which could not have been 

 fly blown after they were made. — 

 To prevent this evil, the milking 

 pails, the cheese tub, &:c. should 

 be kept in dark places till the mo- 

 ment they are used, after being 

 dried before a hot fire. And if 

 the milk stand any time, or more 

 than during one night, the room it 

 stands in should be dark : Because 

 Jiies are not apt to lay their eggs 

 in dark places. 



After cheeses are made, they will 

 sometimes have little flaws in them, 

 or cracks in drying, which the flies 

 will be fond of depositing their eggs 

 in. To prevent this, the cheeses 

 should be smeared with a little tar 

 mixed with salt butter: Or the 

 cracks may be filled with a soft 

 paste of flour as often as they ap- 

 pear. 



But all this precaution will be 

 apt to prove insufficient, unless the 

 cheeses be dried in a dark room. 

 As flies do not frequent dark pla- 

 ces, cheeses dried in a dark room 

 may be full of cracks, and yet es- 

 cape maggots. 



Some persons choose to medi- 

 cate their cheeses with the juice of 

 some wholesome plant, as sage, 

 baum, mint, tansy, pennyroyal, &c. 

 which they put into the curd. But 

 1 think this is no real improvement. 

 To give cheese the hue of that 

 which is made in Glocestershire in 

 England, a little of the annotto 

 may be put into the milk. 



The following method of cheese 



