Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1855-03-15

STILTON CHEESE.

A correspondent of the Germantown TEL
egraph writes to that paper, giving the fol.
lowing description Of the Stilton cheese, which
we copy entire for the benefit of our readers:
This cheese was first made, we are told, by
near relative of the landlord of the old Bell
Inn, near Melton, Leicestershire, England,
where its reputation was such that it sold for
long time for half crown per pound. l
am not aware that any attempts have as yet
been made to produce Stilton cheese in the
United States; but Mr.. Henry Parsons, of
Guelph, Canada, has manufactured it of a
quality said to be equal to that made in the
mother land. There appears to be nothing
very pecuiArin the process as detailed by those
who understand it, and considering the cheese
really possesses the high superiority Justly
claimed for it, the only thing surprising at all
to me is, that its manufacture has not become,
not only common, but universal.
As some Of our readers may have curl
osity to know the process, | will give reca-
pitulation recently given me by dairyman
from the =" old country who is perfectly IA
miliar with the details, having lived for many
years on farm where Stilton cheese, Of the
first quality, was the principal dairy product.
By the way of promising, allow me to say that
| am sure that the excelIences of this cheese
have by no means been exaggerated. The en-.
tire produce of the very extensive dairy of
which he was honored with the general per-
vision, sold ordinarily for about double the
prices of other cheeses and the demand for
it was such that the regular customers often
bid upon each other, and not unirequently
took it in its immature state, or before it had
become sufficiently ripe to cut. l will now
proceed to 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 superior des-
cription and richness is desired, an additional
allowance of cream is afforded, mixed with a
little sweet butter. The rennet, without any
coloring, is then put in and when the curd
has come. it is Immediately removed without
being broken, and put whole into sieve or
drainer where it is pressed by means of weights
until the whey is completely expelled. It is
then put with clean cloth into hooped
chsssart (mould) and pressed. the outer coat
being first sailed. When sufficiently hard, it
is removed, and placed on clean, dry board,
bound closely in a cloth (which is changed
daily to prevent its cracking. When the
cheese is dried tolerably well, the cloth is re-
moved, and no farther care is required, except
turning it daily and occasionly brushing the
surface.
The cheese is never large, seldom weighing
more than ten or twelve pounds, yet it requires
two years to perfect its cxcellences, and bring
it to complete maturity, for they are not sup
posed to be fit for use till they have begun to
decay. To accelerate the process of ripening
and prepare them more speedily for the mar
ket and the table of the fastidious epicure
they are often placed in warm, damp cellars
where the putrefactive process is quite rapid
or they are even wrapped in strong paper and
sunk into hot beds which prepares them much
quicker than they can be by the former pro-
cess. The shape of these cheeses bears little
resemblance TO that of the common kinds
pressed in wide hoops-being that of sugar
loaf, though somewhat less lengthy and o.
larger diameter.