IO6 CHEESE AND CHEESE-MAKING 



distorted after its removal from the hoop. 

 Indeed, some makers consider that irregularity 

 in shape is a sign of good quality. Nor is this 

 without reason, for, in order to acquire the 

 distinctive characters of a Wensleydale, the 

 curd must be hooped when it is in a moist 

 condition, and only a small amount of pressure 

 must be applied to the cheese ; and these two 

 factors render a cheese liable to unshapeliness. 



A good Stilton-shaped Wensleydale possesses 

 the following characteristics A smooth surface, 

 frequently a distorted shape, a soft, yielding 

 texture similar to a Stilton but tougher, a blue 

 mould evenly distributed throughout the body 

 of the cheese, and not running in veins as in 

 the real Stilton, and a mellow, creamy, mouldy 

 flavour. 



In the past there was no fixed method of 

 making the cheese, but now teaching is aiding 

 to bring about a definite system, and also 

 it is raising the average in regard to the 

 quality of the cheeses produced. Some good 

 cheeses were formerly made, but there were 

 also many bad ones, and the average was 

 decidedly lower than that of the present time. 



