CHEESE-MAKING. 217 



we should have been equally ready to credit them, 

 as we have ourselves seen some that approximated 

 marvellously near to that wood in outward appear- 

 ance and inward quality, so far as hardness and 

 toughness are concerned. 



There are but two kinds of English cheese, the 

 manufacture of which could be introduced into our 

 dairies with much prospect of success or remuner- 

 ation ; these are the Gloucester and the Stilton, and 

 in some of our dairies, at present, cheese nearly ap- 

 proaching these in quality is produced. In making 

 both these kinds of cheese, there are some peculiar 

 methods practised which must have a decided effect 

 on the quality, but which have been introduced in 

 full into very few, if in any dairies in this country. 

 The double Gloucester is made from the night and 

 morning milk, the cream being taken from the form- 

 er. Single Gloucester is made entire4y from skim- 

 med milk. In making Gloucester the milk is set 

 at the temperature of 85°. After the rennet is ap- 

 plied, when the curd is hard enough to break up, it 

 is very slowly and gently cut with a three-bladed 

 knife both ways (the blades reaching to the bottom 

 of the tub, and being one inch apart), that the whey 

 may come out as clear or greenish as possible. As 

 the curd settles, some of the whey is dipped oif and 

 the curd again cut up. This operation is repeated 

 until the whey is entirely separated, and no lumps 

 remain in the curd. The curd is now put into the 

 vats or hoops, and pressed down with the hand. 

 The hoops, covered with fine cloth, are put in the 

 press for half an hour, when the curd is taken out, 

 cut into thin slices, and put into a wooden mill, 

 v/hich tears it into pieces not larger than small peas. 

 This process of grinding is preferable to breaking up 

 by hand, as the butter is not forced out, and the curd 

 unites better than when made fine by chopping, as 

 is generally practised in this country. In some in- 

 stances, a second similar breaking up or grinding of 



