WENSLEYDALE CHEESE-MAKING IO? 



The method of manufacture about to be 

 detailed is the modern method, and although 

 the utensils used are not such as most of the 

 dalesmen possess, yet they would undoubtedly 

 be able to get a greater uniformity in their 

 produce by using such. More especially would 

 this desirable result be brought about if they 

 gave attention to the quantity of rennet recom- 

 mended ; to the temperature of coagulation, 

 of scalding, of the curd on salting, of the 

 curd on hooping, &c. ; to the amount of acid ; 

 and finally to the method of salting. The 

 adoption of such particulars avoids the hap- 

 hazard results of the old style of making. 



PREPARATORY TREATMENT OF THE MILK. 

 Allow the evening's milk to run into the cheese- 

 vat, and cool it down to 60. Stir the milk 

 occasionally during the evening, which will help 

 it to cool, and will also prevent the cream from 

 rising. In the morning skim the cream off the 

 evening's milk, and heat it to 90 F. Then 

 pour the morning's milk, and the heated cream 

 along with it, into the vat amongst the evening's 

 milk, and raise the temperature of the mixed 

 milks to 86 88 F. 



