METHODS OF MANUFACTURING CHEDDAR 67 



smallest fat globules, are not so suitable as 

 those yielding a milk containing an average 

 percentage of fat, with only a slight differ- 

 ence between the size of the fat globules. 

 When a milk is rich in fat there is danger of 

 loss during the making of the cheese. When the 

 fat globules are nearly uniform in size, you are 

 able to get a more perfect distribution of them 

 throughout the cheese. The milk of different 

 breeds varies in colour, some yielding a milk 

 almost white, others one decidedly yellow. The 

 nearer white the milk the better, if artificial 

 colouring of the cheese is not going to be 

 practised. A typical cheese-making milk is 

 that of the Ayrshire breed. 



The food which the cow receives influences 

 the milk. The ideal food for producing a cheese- 

 making milk is grass ; and the addition of cake 

 to the diet of a cow renders the milk more 

 suitable for butter than for cheese-making. 

 This is because prime Cheddars are made from 

 a medium quality of milk rather than from an 

 excessively rich one. Besides, the increase in 

 the richness of milk from such feeding is largely 

 that of the fat of the milk, and consequently no 



