114 CHEESE AND CHEESE-MAKING 



usually scalded, and is made much drier than if 

 for Stiltons. The curd for Stilton shapes should 

 be moist, slightly acid, and rather coarse at the 

 time of hooping, whereas that for " flats " should 

 be drier, more acid, and finer. 



Properly made Wensleydales are prime 

 cheeses, and there seems to be quite a possibility 

 of their supplanting a deal of Stiltons within 

 the next few years. This is not only on account 

 of their possessing all the good qualities of a 

 genuine Stilton, but also on account of the 

 greater yield of cheese from a given amount of 

 milk by the Wensleydale process, as compared 

 with the real Stilton process. Indeed up to 

 within the last few years Wensleydale cheeses 

 were little known outside the locality of their 

 making, but now that they are becoming of 

 much wider repute, the demand for them is 

 steadily increasing. 



