CHESHIRE CHEESE AND HOW TO MAKE IT.

Oxford Observer, Volume VIII, Issue VIII, 10 April 1897, Page 3

CHESHIRE CHEESE AND HOW TO MAKE IT.

By.Johri Ben'sopi /. ./.

Cheshire cheese is of more local than cosmopolitan repute ; indeed, the making of ib is practically confined to Cheshire and the countries that border upon ic. The locality of making this cheese is really "restric fed to that wherein a demand for it exists, as its fragile nature renders it unsuitable for exportation purposes. The general conditions as to the food of the cow producing the milk intended for Chpsbiio making are similiar to those applicable to Cheddar. The dairy required is also similar, It consists of three apartments : A making-room, a press-room, and a curing-room. The press-room m Cheshire making, however, must contain, m addition to the presses, an oven, -wherein the cheeses san be placed immediately after hooping. This so-called oven is merely a recess m the press-room wall, so situated as to have the kitchen fire at the back of it. Tho utensils required arc such as used m any process of cheesebut the hoops are usually ? |^^S^m% ; M^ is jacketed, and iM^rs^atbWj-^^ curd-mill is 'five^^gj^edj, sb^^pe^wd etojbe^ ground TloW to: feather fine r s^pj, •division. ~' K ' : *4sg-r ■•^■'■j r ' There are ihree methods of rnunufactoring Cheshire, cheese, each of which produces a special type of cheese. '■ The three ; methods - ere : the early ripening,, the medium ripening, ao3 the late ripening cheese. The two latter of" these cheeses are of much quality than the first named. Yet at the present time the quick of early*.

ripening chaese is muck made, and this probably is one of the causes of the prevailing low prices. The method of manufacture about to Le detailed refers to J a v cheese which will take about three months to ripen, and is therefore classed as a medium ripening cheese. The qualities looked or m such a cheese are : A rather high colour, produced by the addition o coloimng, a looseness, granulation and openness m the body and texture Known as "m?atine3s," a csrta'n amount of crambliness, and a mellow, rich, tasty ilavour.