State journal. [volume] (Montpelier, Vt.) 1831-1836, 1836-07-19

have peculiar effect on the quality, yet
which have been introduced in full in very
few, if any diaries in this country. 7 he
double Gloucester is made from the night
and morning milk, the cream taken from
the former. Single Gloucester is made
entirely from the skinned milk. In max
ing Gloucester, the mix is set at the tenn
perature of IS degrees. After the rennet
is applied and curd is hard enough to
break up, it is very slowly and gently cut
up with three bladed knife, The blades
reaching to the bottom of the tub and one
inch apart, both ways, that the whey may
come out as clear and greenish as possible
As the curd settles, some of the whey is
dipped off, and the curd is again cut up.
ms operation is repeated until the whey
is entirely eparated, and no Jumps remain
in the curd. The curd is now put into the
watts or hoops and pressed down with the
hand. The hoops covered with fine cloth
are put into the press for half an hour
when the curd is taken out, cut into thin
slices; aud put into wooden mill, which
tears it into pieces not larger than small
peas. This process of grinding is prefera-
BILE to breaking up by hand, as the butter is
not forced out, and untes better than when
made fine by chopping, and IS generally
practiced in this country. In some instan-
ccs a second similar breaking up or grind
ing of the curd is performed, and after be-
ing made as fine az possible, the curd IS
again put into the cloths and hoops, little
hot whey or water being thrown on the
cloths, 10 harden the outside of the cheese
and prevent it from cracking, After being
IN the press two hours, the cheeses are
tul nj l,o
ming and dry cloths is repeated curing
the day. A striking pecuIiriiy in the Glou
cester cheese is III the manner of sailing.
None is used until the cheese has been
made and in the press twenty four hours.
and even then is not begun unless the
cheese is all closed, since if there be any
crack in the cheese at the time of sailing
1t will never close afterwards. The sailing
is performed by rubbing the cheese over
with finely powdered salt. The cheese is
then returned to the press. The sailing is
repeated three times with the single, and
four times with the Gloucester, twenty four
hours being allowed to intervene between
each sailing. The double Gloucester re-
mains in the presses five days, the single
four, when they are put on a shelf or floor
OF the dairy, and turned twice in twenty
four hours. Gloucester cheese is dstin-
guished for its smootle, close, and wax
like texture, and its very rich and mild fla
vor. If the curd is sailed before beino
put into the hoops, the salt has the effect
OF giving u skin to each of the particles of
the curd it comes in contact with, which
prevents them from intimately uni
ting. 1t may be pressed together and be-
come good cheese, yet it never becomes a
smoothe close mass, like that which is salt
ed after 1t Is made, being always liable TO
crumble when cut, prevailing fault with
American ch2cSe.
The cheese called Stilton cheese, is prin-
cipally made III Worcestershire, near Melton
Mowbray, and the adjacent villages. 1t is
very rich cheese, rarely used for the ia.
bic until two years old, when by becoming
partially decayed, blue, and moist. it ac-
q1lres the particular flavor which causes it
to be so highly priced by the dealers. The
following is the most simple process OF
making it. To the new milk ofthe cheese
making morning, add the cream of the
preceding evening together with the rem
net; the separation of the curd must be
carefully watched, and when complete, it
must be removed from the whey with as
little breaking as possible, and placed in a
selve, until of such consistence MS 20 bear
being lifted up and placed in hoop with
out muck pressure. The cheese as it dries
will shrink up, and must therefore be pla-
ced from time TO time in tighter hoop,
and turned daily, until by gradual drying
II acquires the proper consistence for keep
ing. by this process none of the cream is
lost, and the curd not being broken remains
more entire and uniform in its TEXTURE
II may not he amiss to remark, that not
outstanding the high price of the real
Sutton, and the estimation in which it is
held, the preference is rather acquired than
natural, few preierring it at first to the
Gloucester, or any other first rate cheese.
Formerly various coloring matters were
used to give color TO cheese, some of which
wore decidedly deleterious; but all these
have been superseded by arnotta, which is
not only perfectly innocent in itself bur
produces better color than any thing else.
Ii is used in various ways; in some dairies
Il is dissolved in weak I've, and kept bottled
Tor use; in others it is rubbed on plate in
The milk until sufficient is introduced of
course the quantity used will depend on
the Judgment or taste of the cheese maker.
If cheese cracks, the common red pepper
added TO the butter used for rubbing them,
until 1t is very strongly impregnated, and
applied to the defective places, will have
a tendency to prevent flies aud bugs from
becoming mischievous, e. producing injury.
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