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THE DAIRY. 31 J 



Of the first kind are all cream cheeses, and those soft cheeses 

 which are sold as soon as made, and which if kept too long be- 

 come soft and putrid. The Cheshire, and similar cheeses, are 

 intended for longer keeping and cheeses made in very many 

 American dairies, have been known to keep in the most per- 

 fect manner for years. The great point is to have them per- 

 fectly cleared of whey, and properly and sufficiently salted. 





