METHOD OF MANUFACTURING STILTON QI 



daily. It takes a Stilton from four to six 

 months to ripen, but some people try to shorten 

 the period by skewering. This, however, is a 

 rather doubtful proceeding, and yet it is per- 

 missible if the cheese is close, and there is a 

 lack of mould-growth. When such a plan is 

 followed, care must be taken that the apertures 

 made in the cheese are closed up, so that flies 

 and mites will not be able to enter. The 

 skewers should be put into the cheeses from 

 each end, not at the sides, and their ends should 

 pass each other. 



Besides this two-curd system of Stilton- 

 making there is a " wet-curd " system. The 

 essential difference between the two is to be 

 found in the length of time during which the 

 curd is allowed to stand in its own whey. In 

 the wet-curd system the whole of the whey 

 is not drained off until the curd is ready 

 for vatting ; whereas in the method just 

 described the curd stands in its own whey about 

 half-an-hour. 



Before concluding, we may with advantage 

 briefly sum up the points of difference in the 

 making of a Stilton, and in that of the better 



