446 
The Practice uf Stilton Cheese Making. 
when it came out of the binder. If there is too much moisture 
in the atmosphere a black mould will form on the coat. This 
should not be allowed ; more dry air must be admitted, and the 
cheeses placed further apart on the shelves. After it has been in the 
drying-room about twenty days the coat will be firmly fixed, and 
the cheese must go to the storing-room, and ranged in rows on 
deal shelves. Here it will only require daily turning, the shelves 
kept quite clean and free from mites, and a careful attention paid to 
Fig. 7. — Ri2)e Cheese. 
draughts and temperature, lu summer the light will have to 
be excluded at mid-day. 
A Stilton is generally ready for the table in about six months 
from making. When ready for the table it should have a 
crinkled light drab coat, it should cut easily with a knife, and 
if bored it should leave some of the rich soft cheese upon the 
surface of the borer. It should be well veined with blue, and 
have a flavour and aroma not to be found in any other cheese of 
British or foreign make. 
