CHAPTER VI. 



CHEESE. 



Composition Curd Various Cheeses : Gloucester, Cheshire, Dunlop, Cheddar, 

 Derbyshire, Lancashire, Stilton Utensils of the Cheese Dairy. 



The Composition of Cheese depends, of course, upon 

 the mode of its manufacture. The following analyses of 

 actual specimens by the late Professor Johnston may 

 still be accepted as trustworthy; and they probably still 

 represent average quantities of the several cheeses 

 named : 



The quantity of butter present, to which the richness of 

 the cheese is due, depends, first, on the quality of the 

 milk, next, on its cream being all retained when it is set 

 for curd ; and, lastly, on the process of manufacture being 

 conducted so carefully, that the curd" shall retain its 

 butter, none of it being allowed to escape with the whey. 



