FANCY CHEESES 355 



for the first two or three months and at longer intervals 

 subsequently, and at the same time a little coarse salt is 

 sprinkled on the surface. In a few hours this salt has dis- 

 solved, and the brine is spread over the surface with a long- 

 handled brush. 



The cheeses are very large, about 6 inches in thickness and 

 sometimes as much as 4 feet in diameter, and weigh from 60 to 

 220 Ib. In shipping, a number of them are placed in a tub 

 which may contain 1000 Ib. of cheese. Sometimes Emmental 

 cheese is made up in the form of blocks instead of like mill- 

 stones. The blocks are about 28 inches long and 8 inches 

 square in the other dimensions. 



STILTON CHEESE (Doane and Lawson) 



This is a hard rennet cheese, the best of which is made from 

 cow's milk to which a portion of cream has been added. It was 

 first made near the village of Stilton, Huntingdonshire, Eng- 

 land, about the middle of the eighteenth century. It is now 

 made principally in Leicestershire and west Rutlandshire, 

 though its manufacture has extended to other parts of Eng- 

 land. Its manufacture has been tried, though without suc- 

 cess, in the United States. The cheese is about 7 inches in 

 diameter and 9 inches high and weighs 12 to 15 Ib. It has a very 

 characteristic wrinkled or ridged skin or rind, which is likely 

 caused by the drying of molds and bacteria on the surface. 

 When cut it shows blue or green portions of mold which give 

 its characteristic piquant flavor. The price in this country is 

 about 45 cents a pound wholesale. The- cheese belongs to the 

 same group as the Roquefort of France and the Gorgonzola 

 of Italy. 



The morning's milk is put in a tin vat and the cream from the 

 night's milk is added, and the whole is brought to a temperature 

 of 80 degrees F., when the rennet is added. It is claimed by 



