56 
Cheese Factories in Derbyshire. 
to four tons is attained. This solidifies the curd and insures 
sufficient cohesion to enable the maker to remove the cheese from 
the hoop and put on the permanent bandage, made of a thin cloth 
called tiffany, in width about 2 inches more than the depth of 
the cheese. A length sufficient to encircle the cheese is cut off, 
and the two ends are joined together by an overlay seam ; they are 
then slipped on to the cheese, and the spare inch at each end 
is carefully turned over the top and bottom. The cheese is then 
returned to the hoop and the pressure again applied, this time 
amounting to from four to five tons. This pressure having been 
continued from eighteen to twenty hours, the cheeses are then 
taken out and at once conveyed to the curing-room. For the 
first two or three days after the cheese has been removed from 
the hoops it should be daily rubbed over with melted whey butter 
in a hot state. If this is neglected, sudden changes of tem- 
perature cause the rind of the cheese rapidly to contract, leaving 
it full of unsightly cracks and fissures, forming a birthplace and 
nursery lor flies, skippers, and a whole host of insect enemies. It 
is of great importance that the curing-room should be kept at 
a uniform temperature ; and to obtain fine quality considerable 
attention should be given to insure free ventilation. The cold air 
should be admitted only at the level of the floor of the curing- 
room, and a passage should be provided at the top of the build- 
ing for the egress of the vitiated and heated air. Both openings 
should be so constructed as to be entirely under control and capable 
of being regulated at pleasure. For the first six weeks the cheese 
should be kept in an even temperature of from 70° to 75° ; it 
should then be gradually cooled down to 65°, at which temperature 
it should remain for a fortnight; and if clean and well made, it 
will then have attained that stage of mild flavour so generally 
appreciated by the best customers. Both in the Derby and Long- 
ford factories the heating of the curing-rooms has been accom- 
plished by the use of stoves. This, though the cheapest, is not 
the best means ; for by the use of hot water the heat is more 
evenly distributed through the room, and the degree of tempera- 
ture is more easily regulated. The boiler used for generating 
steam to raise the temperature of the milk during the process of 
manufacture might also be connected with a system of pipes in 
which a circulation of hot water would be kept up, sufficient of 
itself to heat the curing-room. 
At Longford, the Hon. Mr. Coke not only devoted his time to 
practical details, but also spent a large sum of money in the 
erection of buildings, and in conveying water from a long distance 
through underground pipes, in order to insure a low and equable 
temperature. All the internal fittings are on the most im- 
proved principle of the best American factories, so that nothing 
