. Australian Garden and Field. 464 THE GARDEN AND FIELD. March, 1914 Stilton Cheese. This cheese derives its name from a villtrcre in Himtin>is temperature, 8;; deg. to 86 df^T. P., is necessary. Tn the earlv sTiriuT or latp autumn, the tem- "proture should be well up to the hi"-hpr of these two temperatures, and that of the makiuf^-room into slices, this will frreatlv heln the draininp- of the wbev, but this is not desirable. The cloths con- taining the curd are l^ft ,staudin<T in the curd sinks for an hour or an hour and a half—the lono- time if it is soft. The whev is then V
. Australian Garden and Field. 464 THE GARDEN AND FIELD. March, 1914 Stilton Cheese. This cheese derives its name from a villtrcre in Himtin>is temperature, 8;; deg. to 86 df^T. P., is necessary. Tn the earlv sTiriuT or latp autumn, the tem- "proture should be well up to the hi"-hpr of these two temperatures, and that of the makiuf^-room into slices, this will frreatlv heln the draininp- of the wbev, but this is not desirable. The cloths con- taining the curd are l^ft ,staudin<T in the curd sinks for an hour or an hour and a half—the lono- time if it is soft. The whev is then Vft olT, and the cloths are lio-btlv tied by^takiufT three of fhe cortiprs to- ""ether and bindino- thptn with the fourth. The whey is draxnm off by removipo- thp nbig- from the sink, and it should then be rppl^ced, and the curd should be allowed to re- main in the whey which again col- lects bv draining out. The draininp- is helped by tight- eninsr the cloths every hour or so durinpr the first eight hours, but care must be taken that in doing this, the curd shall not be crush- ed. By this time the curd will have become somewhat solid. Variations in the quality of ihe cheese obtained, are prodnced l)y allowinp- it to remain for a longer or shorter period in the whey, fud it is here that the practice of diflerent cheese-makers varies. If the curd is sweet, it may remain loncer in the whev. Tif^htening the cloths too frpquently tends to i)ro- fbice a curd which is too drv Practice and experience alone will serve as the ri^ht guide in these matters. At the end of eight of nine hours the curd is found to be sufficientlv firm to be turned out of the cloths and laid in the draining sink with a cotton cloth thrown oyer it. It is sometimes cut up into 4-in. squares before being laid in the sink. The curd gains acidity and be- comes firm over night, while oxi- dation is slowly going on. Next morning it is ready for breaking up, and this is usually done with the fingers
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