CHAPTER VII 



ON THE BEST METHOD OF MANUFACTURING 

 STILTON CHEESE 



THE process of making a Stilton cheese has 

 more similarity to that of the manufacture of 

 some of the Continental cheeses than any other 

 British make. Despite this fact it is a British 

 cheese, and the county of Leicestershire can 

 justly claim the honour of being its home. 

 Indeed many people consider that it is im- 

 possible to make the real article outside the 

 county named. This, however, is an error, as 

 with suitable buildings and utensils, with perfect 

 cleanliness and with sufficient skill on the part 

 of the maker, prime Stilton can be made in any 

 district. The cost of producing a Stilton is 

 however rather greater than that of a Cheddar 



or Cheshire. This is owing to the greater cost 

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