Archive image from page 286 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHEDDAR CHEESE-MAKING. 217 principles and inattention to details being pro- minent among' them. No system can contend with ignorance, false prejudice, and carelessness: and the Cheddar method of making cheese will never be successful in the hands of dairymen who cannot bring a trained judgment to the aid of fixed rules. failure. Fast curing, loss of mildness, sharpness under the tongue at au early age, and decay later on, generally acc
Archive image from page 286 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHEDDAR CHEESE-MAKING. 217 principles and inattention to details being pro- minent among' them. No system can contend with ignorance, false prejudice, and carelessness: and the Cheddar method of making cheese will never be successful in the hands of dairymen who cannot bring a trained judgment to the aid of fixed rules. failure. Fast curing, loss of mildness, sharpness under the tongue at au early age, and decay later on, generally accompany each other, and are in many cases the result of an error in the manufac- ture, with which we shall presently deal. We now come to the consideration of the MR. JOSEPH HARDING. A well-made Cheddar cheese should possess mildness of flavour, quality or richness, and solidity of texture, should cure slowly, and keep for a long time. When a Cheddar is not mellow, is full of holes, or ' shaky' in texture, when it cures fast, loses its mild flavour, acquires a sharp taste and has a tendency to early decay, we may safely say that it was made either from bad milk, or without due regard to principles; and in the vast bulk of cases the latter is the cause of partial or total method itself, its various operations, and their in- dividual and collective influence in the i)roduction of a fine quality of cheese. There are various theories and practices, some of which are essential and others non-essential to the unity of the system. The form of the tub, the choice between hot water or steam, between one kind of mill, or press, and another, belong to the non-essential elements. The si:e and sJnqje of a Cheddar cheese are
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