Composition of Cheese. 



11 



This division into three classes is to a great extent an arbitrary 

 one, adopted more for the sake of convenience than on account 

 of any definite line of demarcation. In reality the richer ad- 

 mixture often only compensates for the inferiority of the natural 

 product. Thus the best Cheshire and Cheddar cheese is fre- 

 quently as good and rich in butter as Stilton. Again, it is well 

 known that in some dairies a richer cheese can be made from 

 the mixed new morning's-milk and skimmed evening's-milk than 

 in others from the whole-milk. The classification, therefore, 

 does not so much refer to the quality and value of the cheese as 

 to the description of milk which is used. 



STILTON AND COTHERSTONE CHEESE. 



The following Table embodies the results obtained in the 

 analyses of two samples of Stilton and Cotherstone cheese : 



The two Stilton cheeses are very rich in butter, especially the 

 second, which contains 44 per cent, of pure fatty matters ; and 

 as we have in common butter from 15 to 18 per cent, of water, 

 besides casein and other impurities, the pure fat in the second 

 Stilton represents more than 50 per cent, of butter. The first 

 analysis expresses the composition of a rather new Stilton. It 

 was sold at Is. per Ib. last October. The second analysis is that 

 of an old Stilton, selling at 14d. per Ib. There is about 12 per 

 cent, less water in it than in new Stilton ; more butter and less 

 salt. Notwithstanding the smaller amount of salt, it had a more 

 saline taste and much better flavour than the newer cheese. 

 This saline taste is generally ascribed to the salt, and complaints 

 are sometimes made by persons fond of mild-tasting cheese, that 

 old cheese, in other respects rich and good, has been injured by 

 too much salt. This is a mistake, of which the proof is found 



