194 



The " Kingston " Cheese. 



[JUNE, 



In placing before the public a description of the 

 " Kingston " cheese, and the methods adopted in its manu- 

 facture, we have in view three main objects : — 



Firstly, to point out that it supplies a demand for a cheese 

 of a size suitable for the table of the average householder; 

 one which, as regards early maturity and the incorporation of 

 moisture bears some relation to certain classes of soft cheese, 

 while at the same time it possesses the distinctive quality of 

 a typical ripened hard-pressed cheese with respect to flavour 

 and texture. 



Secondly, the utensils required and the accommodation 

 necessary for the making and ripening do not require to be 

 considerable, and makers of small means and limited space 

 can attain quite satisfactory results. 



Thirdly, it should be a particularly suitable cheese for 

 small-holders to make. The amount of milk required would 

 not necessitate the keeping of many cows, and the fact that 

 the ripening process is rapid means little loss of weight 

 during ripening, and also provides for a quick return 

 financially; while the actual time involved during the process 

 of making is comparatively small. 



The illustration on page 195 will give a general idea of 

 the shape and size of the cheese. While it has a flavour 

 essentially its own, the texture may be described as soft and 

 granular, embodying the salient features of a typical 

 Cheshire and Leicester, while to the touch it is rich and 

 buttery; when bored with a " trier" the fatty, smeary appear- 

 ance on the back of the iron is such as is usually found only 

 in a ripe old mellow cheese. 



If the top surface of a mature cheese be gently pressed 

 with the thumb in the manner so well known to those in 

 the trade, a perceptible break in the surface round the edge 

 of the thumb will be noticed, showing the delicate and fragile 

 nature of the texture. 



Accommodation and Utensils. — Two rooms are necessary, 

 one as the making- and press-room, and another to serve as 

 the ripening-room. A suitable size for the former is 12 ft. 

 square, and for the latter about 7 ft. square. It would be 

 possible to manage with one room only, but the great dis- 

 advantage would be that on the windows being opened 



