See 
CHEESE. 
be added, and the cream may stand an hour, then 
be put into a sieve, then stand three hours, then 
| have the edges drawn as it thickens, and finally 
be put into a vat about an hour before it is 
wanted.” 
A recipe for a kind of cheese in perfect con- 
trast to the luxury of cream-cheeses, but capable 
of important use in the economy of cottier-farm- 
ers—cheese from butter-milk—is given by a cor- 
respondent in the Quarterly Journal of Agricul- 
ture for October 1843. The writer obtained the 
recipe in Long Island, in the United States, and 
recommends it especially to the attention of Scot- 
tish farmers. “The contents of my churn,” says 
the writer, “I put into a pot, which I hung overa 
slow fire. The butter-milk curdled; and the 
curd sunk to the bottom of the pot. I then 
poured off the whey, and worked the curd as J 
would do other cheese, giving it salt to the taste, 
which was about half the quantity given to skim- 
milk curd. The curd was then put in a clean 
coarse linen cloth, tied tight, and hung from the 
ceiling to dry for a few weeks, when the cheese 
was fit for use. The linen cloth, when hung in 
a net, gives a neatness to the appearance of the 
cheese. If a little bit of butter be worked into 
the curd, and the cheese kept for three or four 
months, it will then be very good. I used to buy 
| small cheeses in the market of New York, which 
I expected would be like Scotch skim-milk 
cheese; but on finding them to taste like ewe- 
' milk cheese, I was informed they were made 
from butter-milk.” 
Ewe-milk cheese, either wholly from ewe-milk, 
or from a mixture of ewe-milk and cows’-milk, 
| was at one time extensively manufactured in 
Britain, and is still extensively manufactured in 
many districts of continental Europe. But, though 
much relished by some persons, it has ceased to 
be much esteemed in either England or Lowland 
Scotland; and, with very few exceptions, is now 
made only in remote and mutually distant spots 
of Wales and the Scottish Highlands. The writer 
of a long article on Perthshire Husbandry in the 
Farmer’s Magazine, asserts, that the peculiar, 
pungent, aromatic flavour which originated and. 
temporarily maintained the celebrity of ewe-milk 
|. cheese, was derived from the intermixture of the 
grossest impurities in the act of milking.—Goat- 
milk cheese was also, for some time, in vogue; 
but it has shared the fate of ewe-milk cheese; 
and it probably owed its temporary celebrity to a 
very similar cause. 
Cheese is manufactured from potatoes and cur- 
dled milk in Thuringia and part of Saxony, and 
is said to be of very fine quality. A brief notice 
of the method of making it appeared in a French 
periodical in 1829, and is thrice copied into the 
Quarterly Journal of Agriculture, in respectively 
1831, 1838, and 1842. “After having collected a 
quantity of potatoes of good quality, giving the 
preference to the large white kind,” says this 
| “they are boiled in a caldron; and after 
CHEESE-MAGGOT. 
783 
becoming cool, they are peeled and reduced to a 
pulp, either by means of a grater or a mortar. 
To five pounds of this pulp, which ought to be as 
equal as possible, is added a pound of sour milk, 
and the necessary quantity of salt. 
cording to the season. 
it is kneaded again, and the cheeses placed in 
little baskets, where the superfluous moisture is 
allowed to escape. They are then allowed to dry 
in the shade, and placed in layers in large pots 
or vessels, where they must remain for fifteen 
days. The older these cheeses are, the more their 
quality improves. Three kinds of them are made ; 
the first, which is the most common, is made ac- 
cording to the proportions above indicated ; the 
second, with four parts of potatoes, and two parts 
of curdled milk; the third, with two parts of 
potatoes, and four parts of cow or ewe milk. 
These cheeses have this advantage over every 
other kind, that they do not engender worms, | 
and keep fresh for a great number of years, pro- | 
vided they are placed in a dry situation, and in | 
See the articles Casrum, || 
CurrsE-Press, Currse-Maccot, Minx, Wuey, , 
Rennet, Cow, and Darry.—Azton’s Treatise on | 
Dairy-Husbandry.— Whitley's Essay on Cheese-Col- | 
well-closed vessels.” 
ouring.—Holland’s Agriculture of Cheshire—Ful- 
ler’s Worthies—Davis’ Survey of Wiltshire.—COom- 
munications to the Board of Agriculture—The 
Bath Papers—The Farmer's Magazine.—The Quar- 
terly Journal of Agriculture. —Transactions of the 
Highland Society.—The Magazine of Domestic Eco- 
nomy.— Hunter's Georgical Essays,—Marshall’s || 
County Reports—Rham’s Book of the Farm.— 
Knowledge Society’s Farmer's Series. 
CHEESE-CLOTHS. Large napkins or towels | 
for enveloping the cheese-curd, preventing its 
immediate contact with the cheese-vat, and im- | 
bibing its expressions of whey, during the pro- | 
Many || 
cess of consolidation in the cheese-press. 
are of home-manufacture; and all should be 
strong, bibulous, of open texture, and of linen | 
fabric. 
CHEESE-FLY. See Currse-Maceor. 
CHEESE-KNIFER. See CuHexrse. 
CHEESE-LIP. A bag in which dairywomen | 
prepare and keep rennet. 
CHEESE-MAGGOT. The larva of a species of 
dipterous insect, of the piophila genus. This ge- 
/nus comprises five or six known British species. 
Its antenne are three-jointed, and are inserted 
in a cavity in the front of the face; its two palpi 
are fleshy, clavate, and pubescent ; its lip is large 
and fleshy; its head is nearly globose; its eyes 
are remote and rather small; its thorax is nearly 
quadrate; its scutellum is triangular; and its 
Wings are transparent, and have about twelve 
perfect cells. The species which produces the 
cheese-maggot, Piophila casei, is about two lines 
in length; its body is greenish-black, smooth, 
and shining; the front of its head is reddish-yel- 
The whole is | 
kneaded together, and the mixture covered up | 
and allowed to remain for three or four days, ac- | 
At the end of this time, | 
