Archive image from page 313 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 244 DAIRY FARMING. for on it (Icpoiids tlio form and shape of the cheese. 10. When the eheeses are ready the liindcis are finally taken off; the eheeses are then placed on shelves in the cheese-room, and are fur a time turned over twice a day; later on, once a day mil suffice. The room should be kej)t at an even temperature. When the cheeses show signs of ' miteiug ' they should be daily bi-u-shed and changed from shelf to shelf; the b
Archive image from page 313 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 244 DAIRY FARMING. for on it (Icpoiids tlio form and shape of the cheese. 10. When the eheeses are ready the liindcis are finally taken off; the eheeses are then placed on shelves in the cheese-room, and are fur a time turned over twice a day; later on, once a day mil suffice. The room should be kej)t at an even temperature. When the cheeses show signs of ' miteiug ' they should be daily bi-u-shed and changed from shelf to shelf; the brushing opens the pores of the cheese and admits the dry air, thus promoting the development of the fungus called blue mould which is so highly prized in Stilton cheese. The skim-milk, whose cream goes to enrich other milk from which Stiltons are made, is generally fed to calves or pigs, but is some- times made into cheese, the quality of which is inferior. The rearing of calves, in connection with Stilton cheese-making, is perhaps the most profitable use to which the skim-milk can be put, and applied to this purjjose it is extremely useful throughout the year. There is no one method of making Stilton cheese that can claim to be better than all the others, thougli each successful maker generally considers her or his own to be more nearly the orthodox way; and in such cases, where jjeople are convinced that they are in possession of some valuable secret in connection with their art, it is difficult to anive at exact data, and general statements are all we have to depend on. For instance, IVIr. Webb's practical friend says, ' An experienced maker kuows to half a grain how much salt to use; my wife knows to less than that, and nobody ou earth knows the right quantity but herself.' While we admit that the loss to the Stilton interest will be irreparaljle if our friend's vife dies without revealing the secret, we are brought face to face in this in- cident with the extreme difficult
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