Cheese Experiments. 
185 
Cheese Experiments made at Mr. Harrison^s Dairy, Froccster 
Court, Stonehouse. 
Mr. J. F. Harrison makes excellent uncoloured single Glou- 
cester, and follows the ordinary practice in liis neighbourhood of 
making cheese twice a day. 
The pasture in this district is good, but full of buttercups 
(^Ranunculus). The cows kept on this pasture yield milk rich in 
butter. In making single-Gloucester, a portion of the milk from 
each milking is generally set aside, partially skimmed, and then 
added to new milk. The rennet is applied at a temperature 
varying, according to the time of the year, from 75^ to 80". After 
an hour the curd is carefully cut across with a large-bladed knife, 
then removed by a skimming dish from the sides and bottom of 
the tub. The curd is allowed to subside for about a quarter of an 
hour, after which the clear whey is dipped out with a wooden 
bowl, care being taken not to press or injure the tender curd. When 
most of the whey has been removed, the curd is again carefully 
stirred with a wooden skimming dish, and afterwards with a 
wire-breaker, at first very cautiously and gradually more briskly. 
After the curd has been thoioughly broken, the whole is left to 
settle for twenty or twenty-five minutes ; the clear whey is next 
drawn off, and the curd collected into one mass. This is cut into 
thin slices, which are heaped up and again collected into one 
mass, and this process of slicing and heaping is repeated several 
times, as it materially facilitates the separation of the whey, and 
is much preferable to the use of pressure. Many dairymaids, 
anxious to be rid of this work, put the curd far too soon into the 
presses ; in consequence of which the poies of the outside layers 
of the cheese are completely closed up, and the whey prevented 
from escaping. No amount of ordinary pressure removes the 
whey so perfectly as repeated slicing and cfireful breaking up. 
When sufficiently firm and dry, the curd is placed upon cloth 
in the vat, and gently pressed under an ordinary cheese-press. 
When no more whey flows out, it is removed from the press, 
crumbled coarsely by hand, and then more minutely by the 
curd-mill. Finally the curd is vatted, and placed at first under 
a slight pressure, which is gradually increased. The last thing 
done on the day on which the cheeses are made, is often to rub 
in some salt. Subsequently the cheeses are salted in the same 
way three times, and each time the salt is rubbed in, a clean and 
dry cloth is placed round the cheeses. In about a week's time 
the cheeses are ready to be removed to the cheese-room. 
The preceding is a short description of the usual plan of 
making thin Gloucester cheese. 
Mr. Harrison does not colour his cheese, and keeps it for 
about a fortnight in a warm room, and then removes it to a cool, 
