Stilton. 



213 



cloths are now removed from the curd and the curd 



is cut into pieces about four inches square, and 



spread in the bottom of the sink and allowed to 



remain till morning or until it 



has taken on a good degree of 



acidity, so that it is distinctly 



sour to the taste. If the room 



has been held at a temperature 



between 60° and 65° F., this will 



occur when the night's curd is 



36 and the morning's curd 24 



hours old. The two curds are 



then coarsely broken up 



with the fingers, mixed 



together, salted (about 



one ounce to three and 



a half pounds of curd), 



and put in the hoop 



shown in Fig. 32. The 



hoops are made of tin, 



Fig. 32. Hoop for Stilton cheese. 



inches in diameter and 



15 inches high, open at both ends and perforated 

 with numerous holes. The empty hoop is set upon 

 a thin piece of board 9 inches square, covered with a 

 piece of muslin. The curd is put in the hoop 

 loosely, care being taken that the larger pieces fall 

 in the center, and the smaller ones go to the outside. 

 The hoops when full are set aside to drain. Each 

 day the curd is turned in the hoop, a fresh board 

 and piece of cloth being used each time. After six 

 to eight days the curd next the hoop begins to take 

 on a fermentation, which gives it a moist appearance 



