Stilton. 



211 



milk not particularly rich in fat. In making Stilton 

 cheese the fresh milk is put into a circular tin vat of 

 sufficient size to hold the milk of the whole dairy. 

 The milk is allowed ^.^"\:"=^'v^^^^=^^g$^\ 



I.. N 



to cool to about 85° 

 F., and enough ren- 

 net is added to cause 

 a firm coagulation in 

 an hour or an hour 

 and a quarter. While 

 the milk is coagu- 

 lating the strainers 

 are arranged in 

 sinks, as follows: 



Fig. 29. Straining-cloths eontaining cnrd. 

 (Redrawn from Jour. Royal Agr. Soc, 

 Srd Series, vol. x.) 



The sinks must be large 

 enough to hold all the milk that is made at one 

 time. Many makers prefer earthenware, though on 

 account of the less cost, sinks of heavy tin are 

 frequently used. They are about six inches deep, two 

 to two and a half feet wide, and of any convenient 

 length, and are simply fitted with outlets and plugs. 

 For straining the curds stout linen cloths are used. 

 These are a yard square and are arranged in the 

 sinks as shown in Fig. 29, and are supported by 

 sticks laid across the sink in such a way that the 

 ends of each cloth may be gathered up without dis- 

 turbing those next to it. When the milk is firmly 

 coagulated, so that the curd is somewhat harder 

 than for ordinary cheddar cheese making, the plugs 

 are put into the sink and the curd dipped into 

 the strainer with the curd ladle or scoop shown in 

 Fig. 30. This is done with a peculiar deft motion 



