288 Milk and Its Products 
in the press it is put in a hoop of larger diameter 
and vice versa When the cheese is put in the cur- 
ing-room, the growth of a white mold on the ends is 
encouraged by laying on the upper end of the cheese 
a plate or round piece of slate. The cheeses are 
kept on straw in the curing-room, and when ready 
for market the ends of the cheese, except. where the 
plate has lain, are cleaned and polished, and the 
marks of the straw show in the white mold in the 
center. Cheshire cheese is usually colored. When 
of good quality it is of a soft and somewhat gran- 
ular texture, dissolving readily on the tongue, and 
with a pronounced and rather sharp cheese flavor. 
Lancashire.— Lancashire cheese is very similar to 
Cheshire, though it is made somewhat softer and the 
flavor is more pronounced. No heat is used to aid 
in the separation of the whey, and ordinarily, when 
ready for the press, the curd is divided into two 
portions, one of which is mixed with the curd 
retained from the preceding day and pressed, and 
the other kept to be mixed with the curd made on 
the following day. 
Derbyshire and Leicestershire.— These cheeses are 
made by modifications of the Cheddar process. They 
-are intended to produce a somewhat softer cheese to 
ripen in a shorter time. Both are pressed in flat 
shapes, not over six inches in height and about six- 
teen inches in diameter. The Derbyshire is white, 
the Leicestershire highly colored. Both should be 
eovered with dark mold when ready for the market. 
They bear the same relation to English Cheddar 
