Year: 1868

We have not chosen the subject OF Ched-
dar cheese with any expectation that our dali
ry women will make such cheese, but from
the mode of its manufacture in England we
think our cheese-makers may derive some
hints which may be useful to them, The i'm
proved English Cheddar cheese is regarded
by Englishmen as the finest cheese made in
any country. We esteem it a great luxury,
and it commands the highest price, The
great demand for it and its high price have
stimulated the manufacturers to expend
much labor upon it and its manufacture has
become more scientific and thorough than
that of any other kind; hence we see the i'm
portaIce of studying its character and the
process by which such valuable and luxuri-
Gus article of food is produced.


Mr.. Willard of New York passed some time
among the Cheddar dairymen, studying the
process of manufacture and visiting some of
the most noted dairies. His remarks are
published in the report of the Commissioner
OF Agriculture for the year 1866. After
noticing all the different styles of cheese in
Great Britain, it is his deliberate opinion
that the Cheddar is the only process from
which the American dairymen can obtain
suggestions Of much practical utility. 1t is
well known that John Bull, like his blood re-
lation, Jonathan, is man Of strong preju-
dices, and viii often prefer Cheddar cheese
of no better quality than good American, at
much larger price, simply because the Eng
liCh EbnI1ap hos hptfop n
doubt this feeling has very much to do in
regulating the difference ofprice between the
best samples of cheese of the two countries.
And we have an illustration of this fact in
the experience of a family who removed from
Cheddar in England several years ago to the
State Of New York where they commenced
the manufacture of cheese after the manner
OF the Cheddar dairymen. They made an
excellent article, but they could not find a
ready sale for it among our people and were
compelled to send it to Canada where Eng
lishmen bought it without hesitation. Since
that time it has found good market in our
cities and some of the srocers OF Portland
now keep it for sale. We have eaten it and
pronounce it excellent and even profitable at
its present high price as compared with other
cheeses, for less in quantity is required.


The English Cheddar cheese is made in SOM
erset and derives its name from small village
at the foot of the Mendly hills. Laying all pre-
judice aside Mr. Willard thinks that we have
not yet been able to surpass iu excellence the
fine specimens of English Cheddar The
| quantity of extra Cheddar made in England
is comparatively small, and its peculiar ex-
eellence has been rarely reached in Ameri-
can diaries. He sums up its good qualities as
| follows; 'Its mildness and purity of flavor
its mellowness or richness under the tongue
its long keeping qualities; its solidity and
| freedom from eyes or holes; economical
shape as regards shrinkage, handling and
cutting" He thinks the English dairymen
have cleaner and better favored milk
than we have. The milking is done with
great nicely in tin pals. They are careful
to brush the COWS thoroughly before they are
MIXED, we suppose. Now it is TOO often the
case that our mixers are not quite so nice in
this respect as they might be; consequently
hairs and particles of manure OCCASION
ally drop into the pail that is moi
too clean ITSELF True the hairs car
be strained out, and large pieces of ma


nure may not 80 into the cheese, but tht
flavor they give the milk cannot be strained
out and it will taint the cheese. The frs