20 CHEESE AND CHEESE-MAKING 



a gallon in America ; and in five sets of experi- 

 ments carried out upon an enormous scale in 

 the States, the milk was always richer than in 

 the experiments in Somerset, which were carried 

 out upon actual cheese-making farms. As 

 regards Cheshire cheese, which comes next to 

 Cheddar in this country, we have not the 

 same exact data; no work upon the same 

 extensive and well-considered scale having 

 been carried out in the successful county of 

 Chester. These varieties are pressed cheeses, 

 and in the same category come the Derby, the 

 Gloucester, and the Leicester cheeses, all of 

 which are but variations of the great Cheddar 

 type, having nothing really typical or charac- 

 teristic about them when considered apart from 

 their prototype. The unpressed firm cheeses 

 made in this country are known as Stilton, 

 Wensleydale, and Cotherstone, all of which 

 are mellow and ripened by the aid of the blue 

 mould which grows in veins within them. In 

 making these varieties, slightly more milk is 

 required to produce a pound of ripened cheese 

 than is the case with Cheddar or Cheshire, and 

 consequently the value is higher ; but, owing to 



