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CHE 



CHE 



up in the middle, a cheese cloth is 

 spread over it and the curd is turn- 

 ed out of the hoop into the cloth ; 

 the vat is then washed, and the in- 

 verted mass of curd, with the cloth 

 under it, is returned into the vat 

 and put into the press ; after stand- 

 ing two or three hours in the press, 

 the vat is taken out and the cloth 

 is taken off, washed, and put round 

 the cheese, and it is replaced in 

 the vat and in the press. In about 

 seven or eight hours it is taken out 

 of the press and salted, the cheese 

 is placed on a board, and an hand- 

 ful of salt is rubbed all over it, and 

 the edges are pared off if necessa- 

 ry ; another handful of salt is strew- 

 ed on the upper side, and as much 

 left as will stick to it ; afterwards 

 it is turned into the bare vat with- 

 out a cloth, and an equal quantity 

 of salt is added to it, and the 

 cheese is returned into the press ; 

 where it continues one night, and 

 the next morning it is turned in 

 the vat, and continues till the suc- 

 ceeding morning, and is taken out 

 and placed on the dairy shelf; 

 where they are turned every day 

 or every other day, as the weather 

 may be. If it is hot and dry, the 

 windows and door are kept shut, 

 but if wet or moist, the door and 

 windows are kept open night and 

 day. 



Cleaning the Cheese. The cheeses 

 having remained about ten days af- 

 ter leaving the press, are to be 

 washed and scraped in the follow- 

 ing manner ; a large tub of cold 

 sweet whey placed on the fioor,the 

 cheeses are immerged in it, where 

 they continue one hour or longer if 

 necessary, to soften the rind, i 



They are then taken out and scra- 

 ped with a common case-knife, with 

 great care so as not to injure the 

 tender rind, till every part of the 

 cheese is smooth ; they are after 

 the last operation rinsed in the 

 whey and wiped clean with a coarse 

 cloth, and placed itt an airy situa- 

 tion to dry, after which they are 

 placed in the cheese room. The 

 floor of the cheese room is gener- 

 ally prepared by rubbing it with 

 bean or potatoe tops, or any suc- 

 culent herb,till it appears of a black 

 wet colour ; on this floor the 

 cheeses are placed, and are turned 

 twice a week, their edges are wip- 

 ed hard with a cloth once a week, 

 and the floor is cleansed and rub- 

 bed with fresh herbs once a fort- 

 night. They must not lie too long 

 or they will stick to the floor. — 

 This preparation of the floor gives 

 the cheese a blue coat, which is 

 always considered as of great con- 

 sequence. 



iStilton Cheese, hozD made. Take 

 the night's cream and put it to the 

 morning's new milk with the ren- 

 net : when the curd is come, it is 

 not to be broken, as is done in oth- 

 er cheeses, but is to be taken out 

 of the whey as whole as possible 

 with a large dish, and placed in a 

 sieve to drain gradually, and as it 

 drains keep pressing it gently till it 

 becomes dry and firm ; then place 

 it in a wooden hoop, afterwards 

 to be kept dry on boards, and turn- 

 ed frequently with cloth binders 

 round it, which are to be tightened 

 as occasion requires ; these cloths 

 are kept on, but often shifted for 

 clean ones, till the cheese acquires 

 firmness enough to support itself ; 



