Cheshire Cheese-making. 405 



to 200 acres statute measure ; some few may be 

 larger, but the majority scarcely average 150 acres. 

 The general estimate is a cow to every 4 acres, in 

 addition to which there is the usual proportion of 

 stirks and calves. Of course, where the farmers bone 



any portion of it, lest its condition became affected before the rennet is 

 added. It is not safe to heat it. The evening milk may have acquired 

 sufficient acidity to slightly affect litmus paper, to which there is not 

 always much objection ; but if it has remained perfectly sweet, a little 

 sour whey of a clean acid taste may be added to assist the rennet, the 

 quantity being regulated by the experience of the dairy- woman. Break- 

 ing the Cheese : The coagulation should occupy fifty to sixty minutes, it 

 may then be cut across at right angles with a long knife or other cutting 

 instruments, when the whey should immediately begin to appear. With 

 the milk at this stage of the proceedings, in the condition I have de- 

 scribed, the character of the future cheese is entirely subject to the skill 

 of the operator. To follow the Cheddar method, after remaining a short 

 time in this state, it should be broken or cracked up carefully, to prevent 

 waste, when a little whey is taken off and warmed. When the breaking 

 is completed, this heated whey is poured over it, which tends to harden 

 the curd and clear the whey, when the curd will be found to be in small 

 and distinct particles : it is then allowed to subside. A portion of the 

 whey is then drawn off and heated for scalding, which may occupy thirty 

 or forty minutes. The curd is then stirred up, and the heated whey 

 poured amongst it until it has reached a temperature of 100 degrees. The 

 stirring is continued till the particles of curd again separate and sink, 

 when the whey remains clear. With Cockey's heating apparatus, the 

 breaking and the scalding is performed by one operation, the tempera- 

 ture being gradually increased during the stirring till it reaches 100 

 degrees. There is probably less necessity for the curd being so finely 

 broken when it is not to be scalded, as there would be some difficulty 

 in again collecting it without the application of heat of a high tempera- 

 ture. After being subjected to the heated whey for twenty-five or thirty 

 minutes, the whole of the whey is drawn ff, the curd becomes a com- 

 pact mass, which is heaped up on the convex bottom of the tub ; the 

 temperature being carefully retained, the whey readily escapes. When 

 this is effected, which may occupy from one to two hours, according to 

 circumstances, it is placed in the press to remain twenty or thirty 

 minutes, when it is removed and broken in the mill, and salted with the 

 best refined salt (which is prepared for the purpose by Titley of Bath), 

 at the rate of lib. of salt to 561bs. of curd, when it is again placed 

 in the press. The next morning it is turned in the vat, and a dry cloth 

 is given to it, which is not subsequently wetted. At the end of the 

 third day it is removed to the cheese-room and bandaged, when it is 

 turned every day for a few days ; as it hardens it is turned twice a week, 

 and ultimately once, till it is sent to market at two to four months 

 old." 



