16 Composition of Cheese. 



These analyses show that the distinction made between 

 double and single Gloucester has no reference to quality. 

 Indeed the first analysis in the table of the single Gloucester 

 shows that thin cheeses are made which are as rich in 

 butter as any of the best Cheddar and Cheshire cheeses. No. 

 1 and No. 6 in the list of double Gloucester, and Nos. 1, 2, 

 and 4 in the table of single Gloucester, alike establish this 

 equality. Nevertheless, the price which is paid for thin, i.e. 

 single Gloucester of excellent quality, was only 70s. per cwt., 

 whilst Cheddar, not richer in butter and containing nearly as 

 much water, sold at 90s. per cwt. The latter, of course, was 

 well-made and nicely flavoured cheese, and nearly four months 

 old, whilst the single Gloucester was only two months old. 

 Still, making every allowance for loss in weight on keeping for 

 two months longer, the difference in the price at which both 

 were sold, amounting to exactly I/., leaves a handsome balance 

 in favour of a system which I have no doubt will come more and 

 more into favour. 



We have here again presented to us striking examples showing 

 that the difference in the quality and price of the cheese is not 

 dependent merely on the richness or poverty of the milk, but that 

 the process of manufacture exerts a decided and direct influence 

 on its value. Different plans now followed have unquestionably 

 various degrees of merit, but in our present state of knowledge 

 it would be premature to lay down any absolute rule. 



LEICESTERSHIRE, WARWICKSHIRE, AND WILTSHIRE 

 CHEESE. 



Some excellent cheese is made in Leicestershire and War- 

 wickshire, but the generality of the produce of these two coun- 

 ties does not rank equally high with Cheshire, Cheddar, or even 

 Gloucester cheese. 



Some parts of Wilts are celebrated for their rich pastures, and 

 for an excellent delicate-flavoured kind of cheese. In other parts 

 of the county a good deal of butter is made, and here, as in all 

 districts where much butter is made and dairy-farms are small, 

 the cheese produced is of an inferior character. 



Whole-milk cheese, I believe, is not generally made in Wilt- 

 shire, although in North Wilts a good deal is sold as such in the 

 market. 



Wiltshire and Gloucester cheese is commonly coloured with 

 annatto, whilst that made in Leicestershire and Warwickshire is 

 mostly uncoloured. 



