CHAPTER VI 



ON THE BEST METHODS OF MANUFACTURING 

 CHEDDAR CHEESE 



THE making of a good Cheddar cheese 

 depends largely on conditions which are con- 

 veniently summarized by the word " medium." 

 A first-rate quality of Cheddar can be made in 

 any district, provided that you have soil of 

 medium quality, which will grow a short, sweet 

 herbage. Soils resting on and derived from 

 limestone rocks are ideal ; yet any soil of fair 

 body, growing herbage free from all coarse 

 grasses, &c., and containing a small percentage 

 of leguminous plants, is equally appropriate. 

 The breed of cattle is of considerable importance, 

 owing to the great variation in the nature and 

 quality of the milk which they yield. Those 

 yielding milks rich in fat, and with a great 



difference between the size of the largest and 

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