Stilton Cheese

Put the night's cream into the morning's milk with the rennet as before described. When the curd is formed it must not be broken, but taken out whole with the skimming dish, and placed in a sieve. As it drains gradual pressure should be employed till it becomes firm and dry.

It must then be placed in a hoop, and afterwards kept on a board, bound with a cheese fillet, and turned frequently.

Cream Cheese

Take some of the curd, as in Stilton cheese, before it has become too firm, and, after draining it gently, and pressing it a little, place it on cut straws of a certain length strung together. The same quantity of straws should be placed on the top. It must be turned every day. In three or four days it is ready for the table.

Green Cheeses

A cheese of a dozen pounds may be made as follows. Take two handfuls of sage, one of marigold leaves, and a little parsley, and then let them be well bruised and steeped in a sufficient quantity of milk. The greenish milk must be strained from the mass the next morning, and mixed with one-third the quantity to be run. This mixture and the rest of the milk are then to be run separately and the two curds kept distinct till they are ready for vatting. In mixing, the curds may either be reduced small, and blended intimately together, or the green curd may be irregularly broken, or else cut into regular shapes. The bottom and sides of the vat are then set with these fragments, interspersing the different curds with each other, according to the taste of the maker. The middle is then filled up with the promiscuous mixture, and at the top the different colours are alternately or otherwise disposed, as in the bottom and sides. The remainder of the process is the same as that for other cheeses.