436 The Practice of Cheshire Cheese Making. 
employed than in the other processes. In the medium ripening 
process a moderate amount of acidity is developed to cause the 
natural drainage of the whey from the curd when under press. 
"While in the late ripening system the development of acidity is 
prevented as far as possible, and the whey is got out of the curd 
by breaking down finer, using more heat, and skewering when 
under press. In the Stilton Cheshire process a larger quantity 
of rennet is used and less pressure is employed than in the 
medium or late ripening systems. In other points the various 
practices closely resemble each other. 
If the preceding directions are followed with care and judg- 
ment, and scrupulous cleanliness is observed in all the vessels 
and places used, entire success may be attained with perse- 
verance. A few additional precautions and directions such as the 
following may usefully be observed. 
When the milk is found to be over-ripe in the morning, more 
rennet than usual should be used, instead of less, as is often the 
case. If less is used, the curd is difficult to separate from the 
whey, and the delay causes far too much sourness ; while if more 
was used, the separation would be quicker, the whey could be 
drawn sooner, and salt might be applied to the curd as soon 
as the whey is drawn to check any further development. 
When the milk is not ripe enough in the morning, as it is 
not when the nights are very cool in early spring or autumn, 
the whey should not be drawn off till sufficient acidity is deve- 
loped in the curd ; if it is, the development is slower and more 
irregular. 
In the spring or autumn, when acidity is deficient, it is a good 
plan to keep some curd over to the following day, and to mix 
it with the new curd at the time of grinding and salting. The 
curd kept over should be put into a vessel and kept covered with 
whey until it is wanted. 
When the milk is over-ripe, in the old process of setting in 
shallow pans, which is still sometimes followed, the evil results 
would be minimised by using the required amount of morning's 
milk for heating up to 130° F. instead of the evening's milk. 
In the spring of the year less acidity should be developed 
than in the summer or autumn, for the milk is poor at that 
season, and the texture of the cheese is spoiled if too much acidity 
be present. The presence of taints and impurities may be in a 
great measure counterbalanced by a thorough aeration of the 
curd on the drainers, and by the presence of as much acidity as 
the maker thinks it safe to develop. Weakness of acidity causes 
a weak -flavoured cheese, while overmuch acidity causes a sharp 
flavour. When a cheese is twenty-four hours old it is possible 
