Composition of Cheese. 
39 
Barnard Castle, in the Valo of the Toes, and sokl at Is. pt^r 11). 
It is hijjhly esteemed in Durham and Yorkshire ; but, to my 
taste, the cheese which I analysed is not to be compared with 
jjood, genuine Stilton, nor is it equal in flavour^to Cheshire or 
Cheddar. 
Cotherstone cheese, it will be noticed, contains a very much 
larger proportion of water than even new Stilton. This imparts 
to it a smooth and apparently rich texture, but the proportion of 
butter is not really as great as it appears to be, nor, in point of 
fact, ecjual to that found in an average Cheddar. It has' usually 
h very stj-ong taste, which would be decidedly objected to by 
Cheshire or Gloucestershire factors. In its preparation a good 
deal of whey appears to be left in the curd in mechanical com- 
bination, and to be the principal cause of the strong taste and 
smell which are its characteristics, and ia which, more than any 
other English cheese, it resembles the foreign Rochefort. 
Cheshire and Cheddar Cheese.^' 
In making best Cheshire and good Cheddar cheese the whole- 
milk is used, and cheese generally made but once a day. 
The following Table shows the composition of two kinds of 
Cheshire and a number of Cheddar cheeses : — 
CuKsiiniF. 
CUKliSE. 
Cheddar Cheese. 
No. 1. 
Old. 
No. 2. 
New. 
No. 1. 
Old. 
No. 2. 
5 Mnntlis 
old. 
30- 17 
31- 83 
24-93 
3-21 
3-86 
No. 3. 
6 Months 
old. 
No. 4. 
No. 5. 
No. 6. 
Water 
Butter 
Milk - sugar, lactic! 
acid, and ex.trac-> 
tive matters .. ) 
t Mineral matters (ash) 
* Containing nitrogen 
•f Containing common 1 
salt .'. .. ../ 
32 -.59 
32-51 
26-06 
4-53 
4'31 
36-96 
29-34 
24-08 
5-17 
4-45 
30-32 
35-53 
28-18 
1-60 
4-31 
31-17 
33-68 
26-31 
4-91 
3-93 
35-92 
33 - 15 
28-12 
-96 
3-85 
37-85 
28-91 
25- OU 
4-91 
3-33 
•38-43 
23-28 
32-37 
2- 10 
3- 82 
100-00 
4-17 
1-59 
100-00 
3-84 
100-00 
4-51 
1-55 
100-00 
3-99 
1-18 
100-00 
4-21 
1-15 
100-00 
4-50 
1-23 
100-00 
4-00 
-.52 
100-00 
5-18 
•65 
The first analysis illustrates the composition of good ripe, and 
the second that of good new, Cheshire cheese. 
Since a good deal of water evaporates in keeping, the pro- 
portion of dry casein, of mineral matters, and especially of 
butter (pure fat), must become larger with age. 
The rich appearance of old cheese, however, is by no means 
attributable entirely -to a very large proportion of butter; n:)r is 
