574 BUTTER-MILK, WHET, iND VEGETABLE CHEESES. 



mixed again with the milk, that a portion of the fatty matter shall not 

 flow out with the whey and render the cheese less rich. 



If, again, the cream of the evening's milk be removed, and the skim- 

 med milk added to the new milk of the next morning, such cheeses as 

 the Si7igle Gloucester are obtained. If the cream be taken once from 

 all the milk, the better kinds of skimmed-milk cheese, such as the Dutch 

 cheese of Leyden, are prepared — while if tlie milk be twice skimmed, 

 we have the p(X)rer cheeses of Friesland aiid Groningen. If skimmed 

 for three or four days in succession, we get the hard and horny cheeses 

 of Essex and Sussex, which often require the axe to break them up. 



4°. Butter-tuilk cheese. — But poor or butterless cheese will also differ 

 in quality according to the state of the milk from which it is extracted. 

 If the new milk be allowed to stand to throw up its cream, and this be 

 then removed in the usual way, the ordinary skimmed-milk cheese will 

 be obtained by adding rennet to die milk. But if, instead of skimming, 

 we allow the milk to stand till it begins to sour, and then remove the 

 butter by churning the whole, we obtain the milk in a sour state {butter- 

 milk). From this milk tlie curd separates naturally by gentle heating. 

 But being thus prepared from sour milk and without the use of rennet, 

 butter-milk cheese differs more or less in quality from that which is made 

 from sweet skimmed milk. 



The acid in the butter-milk, especially after it has stood a day or two, 

 is capable of coagulating new milk also, and thus, by mixing more or 

 less sweet milk with the butter-milk before it is warmed, several other 

 qualities of mixed butter and sweet ndlk cheese may readily be manu- 

 factured. 



If, as is stated by Mr. Ballantyne, the churning of the whole milk 

 gives butter in larger quantity, of better quality, and more uniformly 

 throughout the whole year (j). 553), the manufacture of these butter-milk 

 cheeses is deserving of the attention of dairy farmers, especially in those 

 districts where butter is considered as the most important produce. 



5°. Whey-cheese. — The whey which separates from the curd, and 

 especially the white whey, which is pressed out towards the last, contains 

 a portion of curd, and not unfrequently a considerable quantity of butter 

 also. When the whey is heated, the curd and butter rise to the surface, 

 and are readily skimmed off. This curd alone will often yield a clieese 

 oC excellent quality, and so rich in butter, that a very good imitation of 

 Stilton cheeee may sometimes be. made with alternate layers of new 

 milk-ciml and this curd of whey. 



6°. Mixtures of vegetable substances with the milk. — New varieties 

 of cheese are formed by mixing vegetable substances with the curd. A 

 green decoction of two parts of sage-leaves, one of marigold, and a little 

 parsley, gi^es its colour to the green cheese of Wiltshire ; some even mix 

 up the entire leaves with the curd. The celebrated Schabzieger cheese 

 of Switzerland is made by crushing the ski'm-milk cheese after it is se- 

 veral mondis old to fine powder in a mill, mixing it then with one-tenth 

 of its weight of fine salt and one-twentieth of the powdered leaves of the 

 mellilot trefoil {trifoliwn melilotvs cerulea), and afterwards with oil or 

 butter — working the whole into a paste, which is pressed and carefully 

 dried. 



Potato cheeses, as they ara calloi, are made in various ways. One 



