84 THE DAIRY OF THE FARM. 



house, and that which thus comes from the whey, the 

 Cheshire cheese is a whole-milk cheese, and as rich, there- 

 fore, as any that is made. 



The use of colouring matter does not in any way improve 

 the cheese, nor add to its value, and in many dairies it is 

 altogether discontinued. 



The Dunlop Cheese-making differs from the Cheshire 

 in the use of stale rennet, as in Gloucestershire ; in the 

 greater heat, 85 or 90 Fahr., of the milk when the rennet 

 is added a tablespoonful to every 20 gallons and in the 

 consequent extreme rapidity of the setting of the curd, 

 which is ready for cutting in a quarter of an hour. The 

 curd is put up in cheeses of 28 to 36 Ibs. weight ; they 

 are whole-milk cheeses, made night and morning in dairies 

 of sufficient size ; and where enough milk is not provided at 

 one meal, then, as in Cheshire, the evening's milk, after 

 being skimmed, is heated to the requisite temperature, and 

 with the cream is added to the morning's meal ; and the 

 whole is set for curd at the temperature stated. Dunlop 

 cheeses are of a fat and mild tasted character. Their 

 management after the setting of the curd is very much the 

 same as that of Cheshire. 



Cheddar Cheese-making differs from that already de- 

 scribed, chiefly in the scalding of the curd ; which is done 

 by heating a portion of the whey, and letting the curd 

 remain in it for a considerable time at a temperature even, 

 above the natural heat of the milk. The following is a 

 description of the dairy management of the late Mr. Harding, 

 at Compton Dando, Somersetshire. The milk is poured from 

 the pails through a sieve into a receiver outside, from which 



