CHAPTER XXVII 



Methods of Making Different Varieties 

 of Cheese 



While the original purpose of the authors was 

 to confine the matter of the book to the subject of 

 cheddar cheese, it has seemed desirable to devote 

 one chapter to a brief description of the methods 

 of making some other varieties of cheese. We have 

 chosen for the most part those varieties which can 

 be made with simple equipment. Such varieties as 

 Swiss cheese, for example, can not be properly 

 treated in a limited way. 



STILTON CHEESE 



In England Stilton cheese is the most popular of 

 all blue-mold varieties. In Canada, only a small 

 quantity of Stilton cheese is manufactured and, in the 

 United States, a still smaller quantity. 



First stages of cheese-making process. The 

 method of making modern Stilton cheese does not 

 vary greatly in the early stages from that of 

 cheddar cheese-making. Up to the time of salting, 

 the process is practically the same in both cases. The 

 main characteristic in Stilton cheese is that it should 

 contain a uniform growth of blue mold distributed 

 through its interior mass. 



Starting mold-formation. The salt before being 

 applied should be mixed with a small amount of 



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