1$ MINUTES MA* 



io5. If from one year's experience I might vcn- 



CKS.SSE. ture to dictate in the art of making checfe in 



Norfolk, it would be in this way. 



1. To make ufe of a clean well- flavoured 

 rennet. 



2. To purfue the method now in ufe of fcparat- 

 ing the curd from the whey : for, although 

 the method above defcribed may be eligible 

 on rich land (and is p raft i fed in the counties 

 of Wiltfhire, GloucefterGiire, and Wanvick- 

 fhire), yet, on a leaner foil, it may be prudent 

 to preferve as many of the butyraceous particles 

 as poffible in the curd, rather than to fuffer 

 them to cfcape from this, and pafs through the 

 whey into butter * ; provided cheefes of a fuf- 



feient contexture to fecitre them from the attacks cf 

 tbzfiy, can be produced by tbe method offeparating 

 the whey now in praflice in Norfolk. 



3. To let the cheefes remain in the prcfs 

 until they have acquired a fufficient degree of 



and Difs, the method of making checfe partakes of the 

 Suffolk practice ; which, though not cehbruteJy is a degree 

 above that of Eaft-Norfblk. 



* It is, however, obfervable in this place, that, in point 

 of neat prof?, it is hi^hJy probable that the certain advan- 

 tage arifin;; frojn the butter would more than overbalance 

 an}' p'obable advantage which the quality of the cherfe 

 4 receive bj* retAintng ;n the curd a fart of this 



firm. 



