An article of food obtained by mixing an acid with milk, which causes it to coagulate and form a curd; the curd is then subjected to the action of a powerful press to separate it from the whey, after which it is set upon racks to dry. The quantity of curd is less when a mineral acid, than when a vegetable acid is used; but the substance which answers best for this purpose, and indeed which is almost the only one employed in England, is rennet, which is made by macerating in water the last stomach of a calf, salted and dried for this purpose. Cheese is made in several parts of England, but that made in Chester is generally esteemed superior to all others. An excellent account of the mode of making it will be found in Vol. XI. of Tillock's Magazine, taken from the agricultural report of the county. " If the milk," says the reporter, " be set together very warm, the curd, as before observed, will be firm; in this case, the usual mode is to take a common case knife, and make incisions across it to the full depth of the blade of the knife, at the distance of about 1 inch, and again crossways in the same manner, the incisions intersecting at right angles.

The whey rising through these incisions is of a fine pale green colour.

The cheese-maker and two assistants proceed then to break the curd; this is performed by their repeatedly putting their hands down into the tub, the cheesemaker with the skimming dish in one hand, breaking every part of it as they catch it, raising the curd from the bottom, and still breaking it. This part of the business is continued till the whole is broken uniformly small; it generally takes up about 40 minutes, and the curd is then left covered over with a cloth to subside." The cheese is subsequently broken by hand, mixed with salt, and put into a vat, in which it is pressed with loaded boards, and then is turned over upon a cloth into another vat, with a tin hoop or binder over the upper part of the cheese, and within the sides of the vat, and then pressed for about 8 hours, being twice turned in the vat during that time. It is then set to dry, being turned twice a day for the first week, and then cleared and turned once daily for three weeks longer, after which it is removed to the common cheese-room, where it is laid upon straw upon a boarded floor until it acquires the proper hardness.