British Dairy Farming. 
167 
Water. 
Fat. 
Casein. 
Salt. 
36 •°2 
43 -50 
33-69 
27-05 
25-67 
24-17 
3- 71 
4- 32 
Skim-milk Cheese. 
The introduction of a soft cheese made of skimmed milk into 
the market has given rise both to speculation and criticism, 
and yet there can be no question that it is a step which will be 
followed by success where it is well made and well marketed. 
It has been declared than an edible cheese cannot be made of 
skim-milk, that people will not be induced to buy it, and that it 
must be eaten immediately on account of its perishable nature. 
The last remark may be instantly dismissed, as it is entirely 
opposed to the truth, for a soft skim-milk cheese is not really 
edible until it is at least from seven to ten days old, according 
to the season ; and its ripeness, partially due to fermentation, 
can be retarded at will. In any case, when subjected to the 
same temperature to which cheeses of other kinds are subjected, 
it only ripens into a cheese with a strong flavour, which, although 
admired in some parts of the Continent, is not, it will be admitted, 
likely to find much favour in this country. As a matter of 
fact, there is nothing particularly new either in the manufacture 
or the sale of a skim-milk soft cheese, inasmuch as the York 
cheeses and the Huntingdon cheeses, as well as many others 
made in the Midland Counties, are practically produced from 
skim-milk, but they are unskilfully made and neither keep nor 
mature so well. A well-made cheese when at its best requires 
the palate and judgment of an expert to discover that it is not 
made from whole-milk, more especially if it is made from Jersey 
cattle. The system adopted enables the maker to produce a 
tender curd instead of one which is tough or waxy in consistence. 
This curd is easily made by any person having a complete know- 
ledge of the manipulation of milk. It is not necessary to publish 
a detailed formula for making the skim-milk cheese, known as 
the Graveley, (inasmuch as it has appeared elsewhere,)* as 
in the case of the Brie, but it may be remarked that the milk 
is set at a very low temperature, and a small quantity of rennet 
is used, for it is both temperature and excess of rennet which 
give toughness to a curd, especially when it is deprived of fat. 
* ' Journal of the Bath and West of England Society,' vol. xvii., 1885-0. 
