CHEDDAR AND DUNLOP CHEESE. 261 



is thought to make the cheese more smooth and solid 

 than when the salting process is performed upon the 

 curd. The cheese is after this returned to the vat, 

 and put under the press, in which several are placed, 

 the newest at the bottom and the oldest on the top. 

 The salting is repeated three times, twenty-four hours 

 being allowed to intervene between each ; and the 

 cheese is finally taken from the press to the cheese-room 

 in the course of five days. In the cheese-room it is 

 turned over every day for a month, when it is cleaned 

 of all scurf, and rubbed over with a woollen cloth 

 dipped in a paint made of Indian red or Spanish 

 brown and small beer. As soon as the paint is dry, 

 the cheese is rubbed once a week with a cloth. The 

 quantity of salt employed is about three and a half 

 pounds ; and one pound of annatto is sufficient to color 

 half a ton of cheese." 



CHEDDAR CHEESE is another variety in high repute 

 for its richness, and commands a high price in the mar- 

 ket. It is made of new milk only, and contains more 

 fat than the egg. It is, indeed, too rich for ordinary 

 consumption. The milk is set with rennet while yet 

 warm, and allowed to stand still about two hours. The 

 whey first taken off is heated and poured back upon the 

 curd, and, after turning off the remainder, that is also 

 heated and poured back in the same manner, where it 

 stands about half an hour. The curd is then put into 

 the press, and treated very much as the Cheshire up to 

 the time of ripeness. 



The DUNLOP CHEESE, the most celebrated of Scot 

 land, had its origin in Ayrshire, from which it was sent 

 to the Glasgow market, and from which the manufacture 

 soon spread to Lanark, Renfrew, and other adjoining 

 counties. It is manufactured, according to Aiton, in the 

 following manner : When the cows on a farm are not 



