82 CHEESE AND CHEESE-MAKING 



cheese, and therefore fulfilment of one of the 

 conditions essential to the development of the 

 mould which it is the pride of the Stilton maker 

 to obtain. 



Before commencing operations the maker 

 should have in remembrance the leading 

 characteristics of an ideal Stilton. These are 

 as follows-\A drab-coloured rough wrinkled 

 skin, a texture salvy and mellow but not soapy 

 (indeed, as the old Stilton maker's maxim says, 

 " beware of chalk and beware of soap," which 

 implies medium texture, and avoidance of 

 hardness on the one hand and soapiness on the 

 other),! a marbling throughout the body of the 

 cheese due to the growth of a blue mould 

 (Penicillium glaucum\ and the possession of an 

 unique flavour. T 



The following is a list of the requisites for the 

 manufacture of Stilton (a) Building. The 

 building or dairy must be divided into at least 

 three separate apartments, or better still if into 

 four. These are (i) A setting-room and 

 draining-room. One room may be made to 

 serve the double purpose of setting and draining, 

 or a separate room may be used for each 



