450 
The Cambridge Meeting , 1894. 
others lean and urnipe Stiltons have the promise in them of being good, 
hut at present they are a little unripe. 
In Class 290 (any other British make), a portion of the exhibits were of 
excellent quality, but we scarcely feel justified in commending the class as a 
whole. 
Class 291 (double Cottenham cheese) had only one exhibit, and this was 
of poor quality ; consequently we make no award. 
Class 292, for “ three cream cheeses (Victoria), under 2 lb. 
weight each,” was occupied by 14 entries. The Judges 
remark : — 
Cream cheese varies considerably through the methods by which it is 
made, hence the difficulty of keeping clear of adverse criticism after awards 
are given. In some districts these cheeses are made through allowing the 
cream to part with its whey by means of slight fermentation and different 
methods of drainage. In others the addition of rennet is made in order to 
hasten the separation of whey. Two classes of cream cheese are thus 
obtained. Again, we find small cheeses, called cream cheeses, are put upon 
the market that are made by adding cream to sweet milk. 
There are very few cases where Judges give satisfaction to all the exhi- 
bitors of cream cheese, and it will be difficult to arrange so as to avoid this 
condition. 
It might be desirable to consider whether this industry is of such impor- 
tance as to warrant the Society’s establishing classes for cream cheeses made 
with and without the use of rennet. 
The class on the whole may be considered as fairly satisfactory, the first 
prize cheese being of excellent quality, and made up in saleable form. 
Class 293, “ three curd and cream cheeses (double York), 
under 2 lb. weight each,” contained 2 entries, and Class 294, 
“ three curd cheeses (single York), under 2 lb. weight each,” 4 
entries. 
There was considerable variation in quality of the cheese, showing that 
different systems of making had been adopted by exhibitors. It is apparent 
from the fewness of the entries in these classes that the farmers understand 
that the making of cheeses for which there is but a limited demand is not 
advisable for this country. 
Cider and Perry. 
The 74 entries in this section were above the average 
number. Of the 12 prizes awarded, Herefordshire secured 7, 
Norfolk 2, Gloucestershire 1, Somerset 1, and Worcestershire 1. 
As might have been anticipated, after the fine summer and apple 
crop of last year, the cider in casks (Class 295) was of good 
quality, and most of the exhibits were in excellent condition. 
The bottled cider made in 1893 (Class 296) was “ a very good 
class — all exhibits in good condition, but a few not well ‘ up.’ ” 
The bottled cider made before 1893 (Class 297) was “ not so 
good as a whole, though some of the exhibits were of very fair 
quality.” Bottled perry (Class 298) made “ a very good class, 
all the exhibits being in good condition.” 
