the whey and wiped clean with a coarse cloth and placed in an airy situation to dry, after which they are placed in the cheese room. The floor of the cheese room is generally prepared by rubbing it with bean or potatoe tops or any succulent herb, till it appears of a black wet colour; on this floor the cheeses are placed and turned twice a week, their edges are wiped hard with a cloth once a week, and the floor is cleansed and rubbed with fresh herbs once a fortnight.—They must not lie too long or they will stick to the floor. This preparation of the floor gives the cheese a blue coat, which is considered of great consequence.
Stilton Cheese—how made.
THE Stilton Cheese, which may be called the Parmesan of England, is not confined to Stilton and its vicinity, for man farmers in Huntingdonshire, and also in Rutland and Northamtonshire make a similar sort, sell them for the same price, and give them the name of the Stilton Cheeses.
Take the night's cream and put it into the morning's new milk with the rennet; when the curd is separated let it not be broken as is done with other cheese, but lake it out, disturbing it as little as possible, and suffer it to dry gradually in a sieve; and as the whey separate, compress it gradually till it has acquired a firm consistence then place it in a wooden hoop and suffer it to dry very gradually on a board, taking care at the same time to turn it daily with close binders round, and which must be tightened as the cheese acquires more solidity.
Cheese skippers in.
WRAP the cheese in thin brown paper, so thin that moisture may strike through soon—dig a hole in good sweet earth about two feet deep, in which the cheese
