Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1845-11-13
Agricultural.
Varieties Of Cheese.

Cheshire Cheese This cheese is famous all over Europe
for tie rich quality, and fine, piquant flavor II is made
entire new milk, the not being taken off Tn
cheescs arc generally very large size usually about
ty pounds weight Each cheese is usually made Of tn
produce of days milking from herds of 100 10 20
cows which feed the richest pastures in Eng
land The excellence Of this cheese be attributed
the goodness Of the milk and the skill employed in tn
manufacture. The color entirely natural but vel
low tint is given by urnoo, marigods Iii sa
that some increase the richness and meowness of th
cheese by adding beef suet any other wholesome
sweet fat, well clarified, which poured into and mxes
with the curd.
Gloucester Cheese is much milder in its than III,
Cheshire. There kinds Gloucester cheesesin
gle and double Single Gloucester made of skinned
milk, or milk deprived of half the cream course it i.
not very rich but il is often Of good flavor Double Gou
ceser cheese that peuses almost every palate it is
made Of the whole milk and cream, and is fat cheese
usually the kind employed for toastng though the single
oen toasts very we'll These cheeses Of various
Sizes the single generally eight to the cw and very thin
and the double four to the cw and least twice thick
The characteristics of Gloucester cheese its
great richness the mildness of It's flavor, and that smooth
wuxy texture, which makes it without crumbling as
Cheshire cheese is apt to do.
SitOn Cheese. This, from peculiar richness and IA.
voT, has been called the Parmesan of England Its
is derived from having been first made Sl,on Lei.
eesiershire 1t is made by adding the of day
the entire milk Of the The cheeses are all of small
size, from six to eight pounds weight, and of cyn-
dred form, made in deep vat and considered
heienty mellow until they years old ripe until
they exhibit spots Of blue in the INTERIOR marking the
mencenent Of decay II is said that keep them in
warm, damp cellars TO accelerate the rpening
The blue part is of peculiar nature different 1t is said
from the common blue mould of cheese The decay should
not be advanced beyond certain point variety of Still
ton, but not 80 rich the last made net and of the
oil mir Tho
Sage Cheese called also green cheese is made chiefly in
the Wales of Gloucester and Wiltshire by cooring some
curd with bruised sage, magod leaves and parsley and
mixing this with uncoored curd the whole is then
made into cheese, which, matter OF course exhibits
a mot;led appearance.
Shimmed-mih Cheese. This cheese from skimmednilk
only made in those districts England where butter is
the chief object of the daryna as in Essex and Suffolk
What made in England of this kind has scarcely any fla
Vor ana dries almost as hard horn but dgesibe
the softer cheese, though very paaabe On the sub
eet of skmmed-mk cheese Dr. Anderson observes that
is an erroneous idea suppose that the agreeable taste
oil cheese depends solely upon the quantity Of oil fat
matter il may contain Parmesan cheese made of skim.
med milk the Dutch cheeses which many consider
as very pleasant tasted lie has cheese made Of skim
med milk that exactly like the finest cream cheese and
he considers tina, what called richness cheese depends
as much upon the mode of making upon the materials
OF which is made. In confirmation of this opinion he
remarks that though the taste Of double Gloucester differs
SO much from Cheshire cheese yet they both made
from the same kind OF milk.
PaTmesan Cheese. This most celebrated Of all cheese Is
made in the DUchy of Parma and Pacenza and in various
parts of Lombardy present. the district of Lodi is in
high repute for it. 1t formerly supposed 10 be made
from goats milk but it is made merely Of skinned milk
OF cows and the high favor which it has, supposed BY
some to be owing to the rich heritage of the meadows Of
the Pc, where the pastured and by others solely
10 the process by which it is manufactured Half the milk
mas stood sixteen or seventeen hours and the other half
y SIX The milk is heated and coagulaed in a cauldron
and without being taken of the cauldron tie eurd
broken very small by an implement consisting Of a stick
with cowwres it is again heated or rather scalded till
the curd, now disposition from the whey has attained
considerable degree of mness it then taken out drain
ed, saed and pressed and in forty days it fit to put in
to the cheese Ion The best Parmesan that three or four
years old, and is carried market until a, least six
months DID,
Cream Cheese, although called not properly cheese
but nothing more than dried sufficiently 10 be cut
with knife quantity of good is put into
cheeseva with green PUSHES ewed together on purpose
nj the bottom OF the vat, which have sufficient num-
Der of holes to let the whey drain off freely On the ton
OF the cheese likewise laid rushes or the suckers of
dian Corn in order 10 allow 10 be turned without being
handled II is usual 10 make these cheeses from an inch TO
an inch and half in thickness the thinner they are the
sooner they are ready kept in place to sweet
and nPen but extreme of heat and cold injurious and
some Judgment must be used in managing it.
Nsio Cheese. What called in London netc cheese is
either made all of cream, like the Son by adding the
cream of one days milking the milk that comes mmed
aseiy from the COW; they extremely thin and arc com.
pressed gently two three times for few DAYS
and then sent TO be disposed Of be eaten new with rad
ishes, salad &c may be made in the following manner
Warm some cream, add renne in the proportion spoon
iu to pint, or more If necessary Put the curd into
seve, having cloth at the bottom when has remained
twenty'four hours transfer it cheese-vat and cover il
with wet cloth and board in about hours il may be
used--Eneyelopsdia Of Domestic Economy