I UK DAIRY. 307 



in- from both of these 

 ii the mil!, >\\. 



mcd or um -i-i-ami <l milk. Still further difference 

 produced acc.irding t<> tin.- proportion of cream \vhich is It-It in 



>i- i- added ID the milk. Thus ifcream only he employed, we 

 have tin' rich crcam-rltirxr which must be eaten iu a ruin. 

 parati\e!\ lee.-nt state. Or, if the cream of the piv\ 

 mi-lit' - milking he added to thr new milk of the morning, \\e 

 in.i\ lia\r -u, -ii cheese ai the. Stilton of England, or the 



I, soft, and rich Uric, cheese-., M much esteemed in 



France. If the entire milk only l>e used, we hav >uch 



cheeses as the Cfa'tihm; the /hmhlr Gloucester, the Cheddar, 



the nV//.v/j/'rr, and the Dnnlop cheeses of Britain, tlie Kinne- 



lieese, I hdieve, of Ireland, and the Gouda and Edam 



hei'ses of Holland. Even here, however, it makes a diU'er- 



n \vhether th<' warm milk from the cow is curdled alone, 



< ; ida and Edam, or whether it is mixed with the milk 

 of the evening hefnre, as is generally done in Cheshire and 

 \yi liire. Many persons are of opinion that cream, which 

 has uiire hern s( paraied, can never he so well mixed again 

 with the milk, that a portion of the fatty matter shall not flow 

 out with the whey and render the cheese less rich. If, again, 

 the cream of the evening's milk be removed, and the skimmed 

 milk added to the new milk of the next morning, such cheeses 

 as the Single Gloucester are obtained. If the cream be taken 

 once from all the milk, the better kinds of skimmed-milk 

 cheese, such as the Dutch cheese of Leyden, are prepared ; 

 while if the milk be twice skimmed, we have the poorer 

 cheeses of Friesland and Groningen. If skimmed for three 

 or four days in succession, we get the hard and horny cheeses 

 of Essex and Sussex, which otten require the axe to break 

 them up. 



llutlcr-m'dk chcrsc. But poor or butterless cheesr will ;)!<> 

 difli-r in quality according to thr state of the milk from which 

 il i< exliacted. If the new milk l>e allowed to stand to throw 

 up its cream, and this he then removed in the usual w:i\ . 

 the ordinary skimmed-milk cheese will !> obtained by adding 

 rennet to the milk. But if, instead of skimming, we allow 

 the milk to stand till it begins to sour, and then remove the 

 butter by churning the whole, we obtain the milk in a sour 

 stale (butler-milk.) From this milk the curd separates natu- 

 rally by gentle heating. But being thus prepared from sour 

 milk and without the use of rennet, butter-milk cheese differs 

 more or less in quality from that which is made from sweet 



