HOVEN CHEESE POWDER FANCY CHEESE. 



out of form. Cheese left to acquire age for market, 

 require constant attention and turning for their due 

 preservation. Our best British cheese is not in perfec- 

 tion until at least twelve months old, when its coat 

 will have acquired the favourable blue tinge. Large 

 cheeses, in some dairies, are smeared with fresh but- 

 ter, twice or thrice a week, during several weeks, 

 and kept moderately warm, no partial currents of air 

 being admitted into the room, which may cause the 

 cheese to crack. When cheese from imperfect mak- 

 ing, becomes hoven, a remedy is attempted by prick- 

 ing with skewers, or by rubbing a composition, 

 known by the name of cheese powder, upon the 

 cheese, at the second and third pressing. This 

 powder is composed of armenian bole and nitre, 

 and from the disagreeable flavour imparted by it, the 

 remedy is, at last, full as bad as the disease. The 

 best remedy is attention to turning and drying the 

 cheese, the inferior flavour of which, from the ori- 

 ginal error, may perhaps not be so disagreeable as 

 that, certain to result from the pretended cure. 

 In some dairies, the edges of the cheeses are rubbed 

 hard with a cloth, and the floor cleaned and rubbed 

 with fresh herbs. 



Our chief British fancy cheeses, the CHEDDAR 

 (Somersetshire, perhaps the richest and finest of 

 cheese), STILTON, (Hunts.), the PARMESAN, of Eng- 

 land, being made of the richest materials. The 

 COTTENHAM is a thicker kind of Stilton cream 

 cheese, the superior flavour and richness of which 

 are attributed to the fragrant and nourishing her- 

 bage of the vicinity. The BRICK-BAT cheese of 

 Wilts, made of that form, where also fancy cheese 



