46 CHEESE AND CHEESE-MAKING 



although Stilton is made in my own dairy, that 

 this more famous variety can at its best equal 

 either of those named at their best. It is, 

 however, fair to say that perfect cheeses of 

 either kind are much less often seen than is the 

 case with Stilton, in the production of which 

 very considerable skill is now brought to bear, 

 the industry being one in which there is keen 

 competition, and which, in consequence, it is 

 to be feared, will in the future yield lower prices 

 to those who produce this cheese. There are 

 different methods adopted in the production of 

 Stilton, which it is proverbially supposed can 

 only be manufactured with success in Leicester- 

 shire. This, of course, is fallacious ; but there 

 is a great deal in Leicestershire herbage, if not 

 in Leicestershire cattle or climate. A method 

 which will be found successful is that of setting 

 the morning's milk at 85 R, and removing the 

 curd in thin layers at the end of an hour into 

 the draming-cloths which are laid upon a 

 properly constructed draining-table. It should 

 be observed, however, that in no case is it 

 possible to lay down definite figures for all 

 cases, whether they relate to temperature, time, 



