CHEESE-MAKING. 219 



prized by the dealers. The following is the most 

 simple process of making it. To tlie new milk of 

 the cheese-making morning, add the cream of the 

 milk of the preceding evening, together with the ren- 

 net. The separation of the curd must be carefully 

 watched, and, when complete, it must be removed 

 from the whey with as little breaking as possible, 

 placed in a sieve, and remain there until it is of such 

 a consistence as to bear being lifted up and put in a 

 hoop without much pressure. The cheese, as it 

 dries, will shrink. It must therefore be placed from 

 time to time in a tighter hoop, and turned daily, until, 

 by gradual drying, it acquires the proper consistence 

 for keeping. By this process none of the cream is 

 lost, and the curd, not being broken, remains more 

 entire and uniform in its texture. It may not be 

 amiss to remark, that, notwithstanding the high price 

 of the real Stilton, and the estimation in which it is 

 held, the taste for it is rather acquired than natural, 

 few preferring it at first to the Gloucester or other 

 first-rate cheese. 



Formerly various substances were used to give 

 colour to cheese, some of which were decidedly del- 

 eterious ; but all these have been superseded by an- 

 natto, which is not only perfectly innocent in itself, 

 but produces a better colour than anything else. It 

 is used in various ways. In some dairies it is dis- 

 solved in weak ley and kept bottled for use ; in oth- 

 ers it is rubbed on a plate in the milk until sufficient 

 is introduced ; of course, the quantity used will de- 

 pend on the judgment or taste of the cheese-maker. 

 if the cheese cracks, common red pepper added to 

 the butter used for rubbing them, until it is very 

 strongly impregnated, and applied to the defective 

 places, will have a tendency to prevent flies and bugs 

 from becoming mischievous and producing injury. 

 Many dailies have within a few years introduced 

 the practice of putting into their cheese a small quan- 

 tity of saltpetre, which it is imagined renders it 



