I9ii.] 



The " Kingston" Cheese. 



197 



Metal Vat, with wooden rack and suitable stand, sufficiently large 

 to enable the maker to deal with 12 gallons of milk, £2 10s. 



Two Small American Knives, one vertical and one horizontal, the 

 blades of the former being about § in. apart and the latter £ in. ; when 

 ordering these the size of the vat should be borne in mind, and the 

 knives be obtained of such width as will ensure them cutting the curd 

 without any "overlapping," so avoiding variation in the size of the 

 pieces of curd. 



Curd Mill, with double tinned iron rollers, such as used for the 

 grinding of Cheshire curd, £2 155. In order to maintain the typical 

 nature of the cheese it is necessary that before moulding the curd 

 shall be ground to a very fine state, a condition which cannot well be 

 obtained by breaking with the hands. 



Press. — Double level single press, sufficient to give i\ cwt. pressure 

 dead weight, £2 10s. As the cheeses only require a few hours' pres- 

 sure, one press is quite sufficient, and will be available for each suc- 

 cessive day's make. This appliance we consider is of great import- 

 ance if the cheese is to be secured true to type; we have tried many 

 methods of pressing, but find that varying weights direct on each 

 cheese singly, are not satisfactory, inasmuch as the cheese dries and 

 fails to form a coat, while instead of ripening quickly, it becomes 

 chalky and tasteless. 



Moulds. — These are made in well-tinned metal, and a sufficient 

 number should be obtained for two days' make of cheese. The size 

 will, of course, vary according as the cheeses made are approximately 

 1, if, or 2 lb. in weight; the following measurements are suitable, 

 where the cheeses are to be about 1 lb. weight, and other moulds should 

 be in respective proportions : — Height 4 in., and diameter 3^ in., the 

 bottom of the mould being closed except for a hole in the centre i\ in. 

 diameter. A loose tin follower is used in the bottom and a wooden 

 follower 1 in. thick is needed to cover the curd at the top. 



In addition to the above, there will be required a thermometer, 

 measuring glasses, cheese cloth, bandaging cloth, and the usual supply 

 of buckets, brushes, ladles, scoops, &c. 



It is generally understood that in establishing a cheese-making dairy 

 of, say 40 cows, the outlay for utensils averages about £2 per cow. 

 It will be seen that the total outfit we recommend can be obtained for 

 less than £10, thus keeping well within range, even if the cheesemaker 

 has but four or five cows. 



Method of Manufacture. — In the making of this, as in all 

 cheeses, the first essential is clean, wholesome milk, free 

 from taint, i.e. any undesirable odour or flavour, and untreated 

 by chemicals and extremes of heat or cold. The "Kingston " 

 cheese is made from mixed milk, equal parts of the morning's 

 and evening's milking. 



The evening's milk having been brought into the dairy 

 properly strained and filtered, is poured into the vat, and 

 by means of cold water in the jacket of the vat the tempera- 

 ture is reduced. 



