METHOD OF MANUFACTURING STILTON 8 1 



of the buildings, the greater amount of labour, 

 the longer time taken in curing, and lastly, to 

 the fact that less ripe cheese is obtained from a 

 given amount of milk by the Stilton method 

 than by the methods just mentioned. 



The Stilton is popularly considered to be a 

 cream-cheese, but at the present time it is 

 nearly always made of whole milk without the 

 addition of cream, and yet the quality produced 

 leaves nothing to be desired. Nevertheless the 

 milk intended for making Stilton should be of 

 at least average quality, and that produced by 

 cows grazing on rich old pastures is the most 

 suitable. The giving of large quantities of cake 

 to the cows is not to be recommended, as this 

 usually produces a milk that causes trouble 

 during the making of the cheese. 



In the method of manufacture about to be 

 described, two separately made curds are used. 

 This method is the one by which the best 

 Stiltons are made. One reason why this is so 

 is found in the fact that separately made curds 

 do not unite as closely as curds made at one 

 operation. The consequence is that we get a 

 great amount of air space in the body of the 



