i74 



Manufacture of Cheddar Cheese. 



mellower curd is obtained, which has an important bearing 

 on the quality. Still, in flavour there is apparently not 

 much variety due to the system of manufacture, and after 

 a careful investigation of the various methods, Mr. Lloyd is 

 of opinion that as good a cheese can be made by any one of 

 them as by any other. "As. a rule," he says, "when a maker 

 fails to make good cheese, it is not the fault of the system, 

 but is due to want of cleanliness or want of sufficient skill. 

 Nothing is more disastrous than for a maker who has not 

 met with success to alter his system or to take up another. 

 The only course for him to pursue is first to discover, from 

 those who possess experience of the system which he has 

 adopted, in what respects he has failed to carry the system 

 out properly, and then to remedy these defects." 



The characteristics of a good Cheddar cheese are described 

 as follows : — 



" A Cheddar cheese, when cut, should be soft and fat, 

 neither hard nor crumbly. It should have both the aroma 

 and flavour of a nut, the so-called " nutty flavour" so much 

 sought after. It should melt in the mouth, producing not 

 only an agreeable flavour, but leaving a most pleasant after- 

 taste. It should taste neither sweet nor acid." 



Among the conditions declared to be necessary for the 

 production of cheese of this high quality, the first is the 

 employment of perfectly clean milk of normal composition 

 from healthy cows. The observance of this precaution as to 

 the cleanliness and wholesomeness of the raw product is 

 regarded as absolutely essential, for if it is neglected, no 

 skill or care will ensure success. 



Next in importance is the provision of a properly equipped 

 dairy and cheese room, and notice may be taken here of 

 some of the principal requirements of a good cheese dairy, as 

 enumerated in Mr. Lloyd's report. The first consideration 

 should be that the room be so placed as to be free from un- 

 pleasant smells. As a rule the pig styes are placed far too 

 near the dairy, or the window of the dairy opens on the farm- 

 yard, which is surrounded with horse-boxes or cattle stalls. 

 In such cases the pig-styes or cattle stalls should not be 

 used during the period of cheese-making. Another source 



