. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. CHAPTER XVI. Cheddar and Cheshire Antiquity of Cheddar Cheese-Mr. Harding's Labours-Main Principles o£ the System-Heating tlie Mill£—The Rennet and Sour Whey—Grain in the Curd—Cutting tlie Curd—Breaking the Curd—Scalding-Drawing oft" the Whey-Acidity—Drying the Curd—Salting and Grinding—Pressing—Curing—Cheshire Chccse-The Milk-vat-Cooling the Milk—Heat -> "''^' ,-r and Coagulation—Breaking the Curd—Drainlng-Griuding the Curd-Drying-Pressing-Curing. with strong ad
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. CHAPTER XVI. Cheddar and Cheshire Antiquity of Cheddar Cheese-Mr. Harding's Labours-Main Principles o£ the System-Heating tlie Mill£—The Rennet and Sour Whey—Grain in the Curd—Cutting tlie Curd—Breaking the Curd—Scalding-Drawing oft" the Whey-Acidity—Drying the Curd—Salting and Grinding—Pressing—Curing—Cheshire Chccse-The Milk-vat-Cooling the Milk—Heat -> "''^' ,-r and Coagulation—Breaking the Curd—Drainlng-Griuding the Curd-Drying-Pressing-Curing. with strong adverse prejudice iu the country that gave it birth, and at the present time, after a trial of some years, seems to thrive but slowly, and to give scanty proof of the power it possesses to benefit the dairymen of England. Fuller, in the seventeenth century, remarks that " the worst fault of Cheddar cheese is that they are so few and so dear, hardly to be met with save at some rich man's table.'' These facts, gleaned from the writings of two well-known authors, tell us all we can now learn of the early history of the cheese and its fame. The little village, nestling beneath the lofty rocks, is a fit cradle for the system; well watered, sheltered by the hills on the north and east, and catching the breezes from the Bristol Channel on the west, a jilaee for healthy people and healthy stock, for pure milk, and clean, cool dairies. These natural advantages, especially the shelter from cold winds and the abundance of water, were certainly favour- able to the production of fine dairy goods, but the great secret of the success of those early makers was that they (perhaps unconsciously) pursued a system of manufacture the principles of which were both scientifically and practically correct; they made for their goods a reputation for ex- cellence, and passed away, their names unknown to fame, leaving as a rich legacy to succeeding generations the method by
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