THE JOURNAL 



OF THE 



BOARD OF AGRICULTURE 



Vol. XVIIL No. 3. 



JUNE, 1911. 



THE "KINGSTON" CHEESE. 

 a cheese for small-holders and others. 

 Alec. Todd and Wilfrid Sadler. 



Midland Agricultural and Dairy College, Kingston, Derby. 



Merchants of dairy produce have frequently asked makers 

 to produce small Cheshires or Leicesters, varying from 

 i to 2 lb. in weight, because they have known that the right 

 article of such a size would meet with a ready sale, provided 

 the quality could be relied upon. 



The chief difficulty hitherto experienced has been that 

 practically all attempts to reproduce in miniature such 

 cheeses as Cheddar, Cheshire, Leicester, or Derby, have 

 resulted in a cheese having a thick rind, thus causing much 

 waste when cut up, and also one which failed to ripen 

 properly, due to the fact that it dried up and became hard 

 and chalky in texture, with little or no flavour. 



In many cases the processes of manufacture and treatment 

 have been identical with those adopted in the make of the 

 larger cheeses, except that on the curd being ready for grind- 

 ing small moulds of the required size have been substituted 

 for the usual larger ones. 



Naturally, the results have been unsatisfactory. After 

 much preliminary experimental work, we have been able to 

 devise a system which, if carefully followed, will produce 

 a small cheese varying in weight from i to 2 lb., which 

 embraces the qualities of a hard-pressed variety, and yet 

 which is ripe and ready for consumption ten days after 

 making. 



O 



