CHESHIRE CHEESE-MAKING IOI 



upon which the cheeses are placed. Such a 

 plan tends to produce a growth of green mould 

 on the external surface of the cheese. The 

 cheeses require to be turned daily for the first 

 week or two ; then gradually lessen the number 

 of turnings until once per week is reached, and 

 this must be continued until the cheese is sold. 

 The cheese will be ripe in about four months. 



Although we have just detailed a method of 

 making Cheshire cheese, no exact data can 

 be really considered to represent the Cheshire 

 method, since it varies considerably with different 

 makers, and according to which one of the three 

 kinds of cheeses it is intended to produce. The 

 aim throughout each system is undoubtedly to 

 produce the best article of its kind, and the 

 following principles, considered along with the 

 details of the medium process just described, 

 will roughly indicate the variations that have 

 to be made in order to produce the different 

 types of Cheshire cheeses : The milk to be 

 moderately sweet when the rennet is added ; 

 the temperatures throughout the process of manu- 

 facture to be varied according to the moistness 

 of the curd required ; if a dry curd is wanted the 



