CHEESE MAKING. ^^^ 



others, and these are precisely the kinds that can be 

 made very well in family dairies, or in other small dairies 

 where a dozen cows are kept. 



The cheeses in such a process of curing require to be 

 turned every second day for three or four weeks. If 

 mold gathers on them it is wiped or scraped off, and 

 when moisture is perceived upon the surface this stage 

 of curing is completed. The cheeses and the frame are 

 then removed to a dry, close cellar, where they are kept 

 for one month, being turned every second day. The 

 cheeses at this period will have shrunk to one inch in 

 thickness and three in diameter. If they are kept after 

 this they should be wrapped in paraffine paper or tin -foil. 

 The delicious English Stilton cheeses, weighing from 

 eight to twelve pounds, and six or seven inches in diam- 

 eter by nine or ten in hight, are made in this manner, 

 but with the addition of cream to the new milk. The 

 milk of Jersey cows having twenty per cent of cream 

 would make a very rich cheese, and if the curing were as 

 well done it would equal this famed English cheese. 



The Stilton Cheese is one specially suited to a small 

 dairy. It is made in the following manner, to which all 

 its peculiarity is due : A strong brine is made of salt and 

 cold water, and a number of sweet herbs, thyme, hyssop, 

 sweet briar, marjoram, dill and savory, tied in bunches, 

 are steeped in it, with a few whole pepper-corns, for four 

 days, when the clear liquor is racked off. The calves' 

 stomachs are steeped in this brine for five days, when 

 the rennet is kept for use. The morning's new milk is 

 mixed with the cream of the previous evening's milk in 

 a narrow deep pail. The milk is heated to ninety 

 degrees and the rennet added. The pail is lined with a 

 cloth, so that when the curd is formed it can be lifted 

 out without breaking and placed in the mold. The 

 curd is set in a warm, airy room. The mold is pierced 

 with small holes to permit the whey to drain off without 



