92 CHEESE AND CHEESE-MAKING 



known and much more widely made Cheddar. 

 In Stilton-making the rennet is added to 

 a perfectly fresh milk, in Cheddar-making to 

 slightly acid milk ; also less rennet is added 

 if Stilton is to be made. It is owing to these 

 two factors that the coagulation in Stilton- 

 making is more prolonged than in the case 

 of Cheddar. Again, in Stilton-making the 

 development of acidity is not pushed by scald- 

 ing as is the case with Cheddar, and instead 

 of taking eight hours, it takes usually twenty- 

 four and thirty-six hours. It may, however, be 

 noted that in Cheddar-making acidity is allowed 

 to develop in both milk and curd, whereas in 

 Stilton-making it is only allowed to develop in 

 the curd. Less salt is added to the curd of 

 a Stilton than to that of a Cheddar, but this 

 is more apparent than real, for when the curd 

 of a Stilton is ready to salt it is much moister 

 than that of a Cheddar. Lastly, the curd in 

 Stilton-making is put to drain in a much softer 

 condition than in Cheddar-making, but no 

 pressure is applied to the former, whereas a 

 ton and upwards is required for the latter. 

 Finally, we feel fully justified in stating that a 



