Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1855-08-22
efor the farmer.
STILTON. CHEESE.

Most of our readers have no doubt
heard Of the famous Stilton Cheese. This
cheese was first made, we are told, by u
near relative of the landlord Of the old
Bell Inn, near Melton, Leicestershire
England, where its reputation was such
that it sold for a long lime for halfa crown
per pound. | am not aware that any al
tempts have as yet been made to produce
SIilton Cheese in the United States bul
Mr.. Henry Parsons Of Guelph, Canada,
has manufactured il Of a quality said by
good Judges 10 be equal to that made in
the mother land. There appears to be
nothing very peculiar in the process as
detailed by those who understand it, and
considering tie cheese. really possesses
the high superiority justly claimed for IT.
the only thing surprising al all 10 me Is,
that its manufacture has not become not
only common but universal.
As some of your readers may nave a
curiosity TO know the process, | will give
a recapitulalion recently given me by a
dairyman from the ''old country" who Is
perfectly familiar with The details, having
lived many years on a farm where Siilt'n
Cheese, of the first quality, was The prin-
cipal dairy product. By way of premis-
ing, allow me 10 say that am assured
thai The excellencies of this cheese have
by no means been exaggerated. The en-
tire product of the very extensive dairy
of which he was honored with the general
supervision, sold ordinarily for about
double the price of other cheese, and the
demand for it was such that the regular
customers often bid upon each other, and
not unfrequently took it in its immature
stale, or before it had become sufficiently
ripe to cut. will now proceed 10 give
his directions in the fewest possible
words =
The nights cream, without any portion
of the skinned milk, is put to the milk OF
The next morning, and if cheese of suPeri
or description and richness is desired, an
additional allowance of cream is afford
ed, mixed with sweet butter. The rem
net, without any coloring, is then put in,
and when the curd has come, it is imne-
diately removed without being broken,
and put into a sieve or d%rainer, where IL
is pressed by means Of weight until the
whey is completely expelled. 1t is then
put with a clean cloth into hoped ches.
sarl, (mould.) and pressed, the outer
coat being first sailed. When sufficiently
hard, ii is removed, and placed on Il clean
dry board: bound closely in a cloth,
(Which is changed daily TO prevent lis
cracking. When the cheese is dried tot
erably we'll, the cloth is removed, and nc
further care is required, except turning
ii daily and occasionally brushing the
surface.
The cheese is never large, seldom
weighing more than ten or twelve pounds,
yet it requires two years 10 perfect its
e~xcellencies, and bring it tn complete ma
turily, for they are not supposed to be fiji
for use till they have begun to decay
To accelerate the process of ripening.
and prepare them more speedily for the
market and The table OF the f~astidious cpl.
cure, they are often placed in warm,
damp cellars, where the putrefaclive
process is often quite rapid, or they are
even wrapped in strong paper and sunk
in hot beds which prepares them much
quicker than they can be by the former
process. The shape of these cheese
bears little resemblance 10 that of com
moi kinds, pressed in wide hoops--being
that of sugar Loaf, though somewhat less
lengthy and of larger Ger
EngDf0gn TeIe0r0Dh.