56 DUNLOP CHEESE. 



counties of Ayr, Eenfrew, and Lanark, and in Gal- 

 loway.' At the present time there is a considerable 

 manufacture of the English cheddar in these resions. 



Cheeses made in Scotland are neither washed nor 

 rubbed nor greased, on the outside, nor painted like 

 some of the Dutch and English cheeses, but merely 

 laid up to dry on clean boards, in a place neither dry 

 nor damp, and frequently turned.' 



The Dunlop cheese is generally not so acrid in the 

 taste as most of the English cheese, nor is it so hard 

 and dry as that of Holland ; it is softer and fatter 

 than either.' Subjoined is an analysis, by Mr. Jones, 

 of a cheese made in 1845, and analyzed iu 1846,'° 

 expressed in percentages. 



"Water 38.46 



Caseine 25.87 



Fat 31.86 



Ash 3.81 



" Somewhere about five o'clock, A. M., the morning 

 milking of the cows takes place. The milk is carried 

 direct in the 'luggies' as drawn from the cows, and 

 emptied through a very fine wire-cloth sieve ('the 

 milse}"^'), or else through a thin canvas cloth, into 

 a large ' milk-boyen ' or tub standing in the contigu- 

 ous diary-room. . . . 



"The cream of the previous evening's milk is 

 skimmed off, and the remainder being warmed in a 

 vessel in the boiler to about or fully 100°, is then 

 added through the sieve, along with the cold cream, 



' Journal of Agriculture, 1834-5, p. 358. > Same, p. 3S2. 



1° Journal R. A. S., 1898, p. 420. 



