DAIR 
Neceffary Management in the Cheefe Room. 
The laft part of - oo of cheefe-making is the 
eele- When the cheefes are 
etent degree of 
drynefs, they 
cheefe-room, or ftore-houfe ; where, after ae {fmeared with 
frefh butter, or fweet whey butter, they are laid on the floor, 
or on fhelves erected for the purpafe. 
or a fortnight after they are 
are pretty ‘{mart] y rubbed all over every day, and the {mear- 
ing with butter repeated ; however _ a round {pace, 
of four or five inches diameter on each fide, in the 
middle is left ate but although ee that period it 
may be only necefflary to rub them two or three times in the 
courfe of the week, they fhould be daily _ as long as 
they are kept ; the ufual practice is to ru m three fe 
in the week in fummer, and twice in the w * feafon. 
the fcraping of the rind fhould ieee aed 
frequent cleanings. Where the room is warm the coat Yl 
re moftly ey over a 
that — rate 
oe fini . i 
e cattle below fome ca ee 
d with differcht green Seen 
ean-tops, &c., in others dry fubftances are ufed; but 
Chefhire, dried coarfe grafs or rufhes, termed /niddle, i is ufed 
asa litter for the floors, and fometimes wheat ftraw, but 
which is objeCtionable, from its cae making impreffions 
on the cheefes. And Rouen hay is advifed as a proper 
material = the purpofe. 
It may be proper, before we come to introduce fome 
mife Aion os remarks on a few circumftances in refpeGt to 
cheefe, to defcribe the methods of making fome other kinds 
of ch 
Method of making Parmefan Chee/e. 
The mode pe is ufually adopted, according 
Price, as iis be authority of fignior ae, is 5 
put, at ten o’cloc e morning, five drints and a half of 
miik, each brint containing about forty- sight oe into a 
w 
arge walnut, is {queezed through 
a cloth into the milk, hich is kept ftirring. By the help of 
the crane, the copper is turned from over the fire and let 
fland till a few minutes paft twelve; at which time the ren- 
net has eee operated. It is now flirred up and left 
to ftand a fhort time. Part of the whey is then taken out, 
and she ccpper again turned over a fire eras brifk to 
give a ftrongifh heat, but below that of boiling. A quarter 
of an ounce of faffron is now put in to give it a tile colour, 
and itis well ftirred from time to time. The dairy-man fre- 
seal feels the curd. When thefmmall, and, as it were, the 
granulated parts, feel rather firm, which is in about an hour 
and an half, the copper is taken from the fire, and the curd 
left to fallto the bottom. Part of the whey is taken out, 
a hundred weight Jaid upon it for about an hoor; the cloth 
being then taken ie py the cheefe placed on a fheif in the 
{ame ho oop. Att d of two or from that to three days, 
it oe fprinkled all over ith falt; the fame is repeated ever 
fecond day, for about forty or forty-five days, after which 
Vou. XI, 
YING. 
no further attention is required. While falting they gene- 
rally place two cheefes one upon another in which flate they 
are fuid to teke the falt better than fingly. 
. Methad of making Stilton Cheecfe. 
The procefs for making this bighly va'uable fort of cheefe 
is thus flated in the Report on Agriculture for Leicetter- 
tire; the night’s cream ts put into the agen s new milk, 
‘with che rennet, when the curd is properly come, it is net 
broken, asis the cafe im the making of other cheele, but is 
taken out with the fotl dith al ltogether, and placed in a fleve 
to drain graduaily ; ; and asit drains kept gradually preiled, 
till it becomes firm an ; being then placed i in a wooden 
hoop, and afterwards kept ary. on boards, frequently turned, 
ving cloth binders paffed round it, which are tightened 
occalionally as found neceflary 
Method of making Green Cheefe. 
In the making of a cheefe of this fort of about ten or 
twelve pounds weight, an infufion made by fteeping about 
two handfuls of faze, and one of marigold leaves, with a 
little parfley, after being bruifed, one night in a proper 
greened milk is 
then run feparately, bocce ie eee curds diftin@, until 
they are ready for vatting. The mixing of them ca a on 
pe yo bem maker. In oo are con- 
in an ev hand intim 
marmer}; in ot 
gular fragments, or cut out in res means 
of pro ns, In ea i ieee: o on ing, the fragments 
or figures are piaced on the outfides. The bottom of the 
vat is firft fet wit 
h them, sania the white or yellow 
8 vat fills, others are placed at 
thofe which have ae en defcribed for common cheeie, 
Mifcellaneous Circumflances in the Management of Cheefe. 
The cracks, which fo equally take place -in cheefe, 
have been afc oa to olen pie as, lime being employed 
as a manure, e nt of air after being taken 
out of the pels, “<fpecially ae they tae ee d in the 
cheefe-room. me of thefe caufes are, however, extremely 
oubtful. 
"The rank nefsan ributed 
to the impurity of ‘the rae to sregleet | in wating oiit and 
{calding the fteep cup daily, and to the want of falr: but 
fome fuppofe it, with Breater reafon, to be owing to the im- 
perfect feparation of the curds and whey. Heaving and run- 
ning out at the fides, as well as fpungy, eyey, and mney 
fpringy cheefe, are all afcribed to the fame caufe. 
Tne heaving of cheefe is moft generally fuppofed to de-~ 
pend upon the — eae or fermentation not being perfeQly 
performed. , however, fuppofe it to depend on the 
ranknefs of the: pallures the improper temperature. of the 
cheefe-room, and various other caufes, as may be feen in the 
Report on Agriculture for Gleucetlerthire. 
The bliflers of cheefe are likewife {nppefed to proceed 
from the fame caufes. 
and pourin reffing 
down the outer rind, putting a little falt ae it, with a 
piece of flate and a half pound weight. 
The running out at the fides, is oes to arife from the 
fame-caufes as heaving; or the _ of due preffing : po 
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