i 7 6 



Manufacture of Cheddar Cheese. 



purpose is made with two-thirds white lime and one-third 

 cement. Care must be taken to have no size in the white- 

 wash, or it will attract flies to such an extent that they will 

 become a nuisance. Against the walls there should be one 

 or two wooden shelves and a small cupboard, both at such a 

 height that they can readily be reached and so kept clean. 



Then, with respect to the equipment of the dairy, it is 

 recommended that only the utensils actually used in cheese- 

 making, which are not numerous, should be kept in the 

 dairy. 



The cheese tub mainly in vogue is a round meta! (tin-lined 

 copper) tub, not jacketed, and provided with a very large 

 tap the plug of which can be lifted out, raised on a wooden 

 stand so as to be within easy reach of the cheese-maker 

 and thus do away with needless stooping. No rim should 

 be soldered on to the top of the tub. 



In many dairies the milk and whey have to be carried ouc- 

 side the dairy in buckets and heated in large milk vessels 

 standing in a copper of hot or boiling water. This operation 

 entails much labour, and it has no apparent special advan- 

 tage to recommend it. At the Cheese Schools of the Bath and 

 West and Southern Counties Society the heating of the milk 

 has always been done by means of steam in a warmer placed 

 in the dairy, close to the cheese tub, the steam being 

 generated in a boiler. 



A metal cooler containing a rack, the cheese presses, 

 a cheese mill, and a stool on which to place the cheese when 

 it is being bandaged are the principal other utensils. The 

 cheese presses are three in number, and the second should 

 subject the cheese to greater pressure than the first, and the 

 third to greater pressure than the second. It is very doubt- 

 ful whether the ordinary cheese presses do this. The 

 influence of varying pressures on the resulting cheeses is a 

 subject which deserves investigation. Frequently the whey 

 lead is kept in the dairy, but it is better, where possible, to 

 keep it outside. A weighing-machine should be in the 

 dairy to record the weight of each day's cheese before the 

 cheese is taken to the ripening room. The smaller utensils 

 are the strainer, the breaker, a skimmer and bowls, the rennet 



