CHAPTER VIII 

 CHESHIRE CHEESE-MAKING 



CHESHIRE cheese is of more local than cos- 

 mopolitan repute; indeed the making of it is 

 practically confined to Cheshire and the counties 

 that border upon it. The locality in which this 

 cheese is made is really restricted to that where- 

 in a demand for it exists, as its fragile nature 

 renders it unsuitable for exportation purposes. 

 The general conditions as to the food of the 

 cow producing the milk intended for Cheshire- 

 making are similar to those applicable to Cheddar. 

 The dairy required is also similar. It consists 

 of three apartments a making-room, a press- 

 room, and a curing-room. The press-room in 

 Cheshire-making, however, must contain, in 

 addition to the presses, an oven, wherein the 

 cheeses can be placed immediately after hoop- 

 ing. This so-called " oven " is merely a recess 



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