Cheese, a species of solid food, prepared from curdled milk cleared of the whey, and after-wanb dried for use. As this article constitutes a material part of domestic consumption, we find in almost every country, one or more places celebrated for the superior quality of their cheese. Hence, we propose to enumerate the prin-cipal sorts of this manufacture, both at home and abroad; intro-daeaag; also an account of the mode in which they are prepared.

I. STILTON CHEESE is produced in the town of that name, in the county of Huntingdon; and from its peculiar richness, and flavour, is sometimes called English Parme-san: The process of making it is as follows : the night's cream is put to the morning's milk, with the rennet; when the curd is come, it is not broken, as is usually done with other cheese, but taken out whole, and .0 a sieve order to drain gradually. While draining, it is. pressed till it becomes firm and dry; when it is placed in a wooden hoop, or boa, made to fit it, as it is so extremely rich, it would be apt to separate It is afterwares kept on dry bounds, and rim doth binders round it, which are tighrenert as occasion requires of the hoop, the cheese bound with cloths, which every day, till it sufficient firmness to su port itself: when these cloths a removed, each cheese in rubbed over daily, for two or three months, with a brush; and, if the weather be damp, or moist, twice a day : the tops and bottoms are treated in every day, even stilton in nets, reseuibfe.: so for their cleanfiness, they ' small the well, or maur, that put into the milk; and, be: tarn it, so that me obtatned. We ven. to say, that their cheese might be an— proved, and few broken ones ocear, if they would prepare namely, by keep-the well, maw, or renumet-bag by sweet tiresh; for, if it be in the least degree tainted, the cheese will never acquire a fine flavour or maw, is fit for the purpose, a strong solution of salt made, with two quarts water, into which are to be introduced sweet briar, rose ware*, and flowers, cinnennon, mace, cloves, and, in short, almost every kind of spiceand anoenations, that can be procmed. The whohr must boil gently, ml the hipour is redneed to three should be taken mat it be not smoked. The spices should nex the well, or maw. A lemon may then be shiced into it, and the whole stand at test for a day or two; after which it should be again strained, and bottled. thus, if well corked, it will keep good sess a fine aramatic odour, and' import an agreeable flovour to the cheese.

II. Sheshiee Cheese is pre-pared in the following way: The evening's milk is not touched till the next morning when the creamis taken off, and pot to warm in a brasspan, beated with boiling water: one-third part of that milk is beatbeing milked early in the morning. the new milk, and that of the pre-ceding might, thus prepared, are ponied into a large tub, together with the cream. A piece of ren-net, kept in luke-waan waiter, since the proceeding evening is put into the tub, in order to coagulate the milk: with which, if the cheese is intended to be coloured, a small quantity of corrnotto (on of an info sion of marigolds, or carroes) vered up warm, allowed to stand about half an beer, or till it is con-gulated ; when it is first turned oter with a bowl, to separate the soon after into very small particles the whey being separated, by standing some time, is taken from the curd, which sinks to the bottom, and is then collected into a part of the tub, provided with a slip, or loose board, to cross the diameter of the bottom, for the sole purpose of effecting this separation; on which a board is placed, weigh-ing from 60, to 120 pounds, in order to press out the whew As soon as it acquires a greater degree of solidity, it is cut into slices, and turned over several times, to ex-tract all the whey, and again pressed with weights: these operations may consume about an hour and a half. It is then taken from the tub, and broken very small by the hand, salted, and put into a cheese vat, the depth of which is enlarged by a tin hoop fitted to the top. The side is then strongly pressed, both by hand, and with a board at the top, well weighted ; and wooden skewers are placed round the cheese, at the centre, which are frequently drawn out. It is then shifted out of the vat, a cloth being previously put on the top of it, and reversed on the cloth into another vat, or again into the same, if well scalded, before the cheese be returned to it. The top, or upper part, is next broken by the hand, down to the middle, salted, pressed, weighted, and skewered, as before, till all the whey is extract-ed. This being done, the cheese is again reversed into another vat, likewise warmed, with a cloth under it, and a tin hoop, or binder, put round the upper edge of the cheese, and within the sides of the vat; the former being previously inclosed in a cloth, and its edges put within the vessel. These va-rious operations are performed from about seven o'clock in them ing till one at noon. The ing of the cheese requires about eight hours more, as it must l>e twice turned in the vat, round which thin wire skewers are passed, and shifted occasionally. The next morning it ought to be turn ed, and pressed again, as likewise at night, and on the succeeding day; about the middle of which it i» removed to the salting-room, where the outside is salted, and a cloth binder tied round it. After this process, the cheese is turned twice daily, for six or seven days ; a left two or three weeks to dry, during which time, it is once turned, and cleaned every day; and at length deposited in the common cheese-room, on a boarded floor, covered with straw, where it is turned daily, till it acquires sufficient hardness. The room should be of a moderate warmth, but no wind, or draught of air, must be permitted to enter, as this generally cracks the cheese. The outsides, or rinds of them, are sometimes rubbed with butter, or oil, in order to give them a coat.

III. Gloucester Cheese is made of milk immediately from the cow; but which, in summer, is thought too hot, and is, therefore, lowered to the requisite degree of heat, before the rennet is added, by pouring in skim-milk, or, if that will not answer, by the addition of water. As soon as the curd " is come, " it is broken with a double cheese knife, and also with the hand, in order to clear it from the whey, which is laded off. The curd, being thus freed from the principal part of the whey, is put into vats, which are set in the for ten or fifteen minutes, in order to extract all the remaining liquid. It is then turned out of the vats into the cheese tubs again ; broken small, and scalded with a painful of water, lowered with whey, about three parts water to one of whey; and the whole is briskly agitated, the curd and water being equally mixed together. After having stood a few minutes, to let the curd subside, the liquor is poured off; and the former collect-ed into a vat, the surface of which is, when about half full, sprinkled with a little sail, that is worked in among the curd. The vat is then filed up, and the whole mass turned two or three times in it, the edges being pared, and the middle rounded up at each turning. At length, the curd is put into a cloth, and placed in the press, whence it is carried to the shelves, and turned, generally, once a day, till it has acquired a sufficient degree of compactness, to enable it to undergo the operation of washing.

IV. Wiltshire Cheese. The milk which produces this cheese is run, as it comes from the cow, or as it happens to be lowered, by the small quantity of skim-milk mixed with it. The curd is first broken with the i care being taken, in first crushing the curd, to let the whey ran off gradually, to prevent .its away with it the "fat", of the cowl. For thin cheese, the curd is not broken so fine as in Gloucestershire; for thick cheese, it is crushed still liner; and, for what is called loaves, it is, in a manner, reduced to atoms. The whey poured off as it rises, and the curd pressed down. The of curd is then pared down, three or four times over, in slices about an inch thick, in crder to ex the whey from it, in a similar manner to the Gloucester cheese. After separating the whey, the curd is, in some dairies, re-broken, and salted in the cowl; while, in others, it is taken warm out of the liquor, and salted in the vat: thin cheeses being placed, with a small handful of salt, in one layer; thick ones, with two small handfuls, in two res, with two hand-. in three or four layers; the salt being spread, and rubbed uniformly among the curd. Wiltshire cheese is commonly salted twice in the press, where it remains, in proportion to its thickness ; thin cheeses, three or four meals; thick ones, four or five; and loaves, five or six.

V. Cottenham Cheese. The superiority of this cheese, both in delicacy and flavour, is not ascribed to any particular management of the dairies, but solely to the fra rant nature of the herbage on the commons.

VI. Suffolk, or Skim-Cheese. The curd used in making this cheese, is "broken up " in the whey, which is poured off, as soon as the former has subsided; the remainder, with the curd, being thrown into a coarse strainer, and exposed for cooling, is then pressed as tightly as possible; after which, it is put into a vat, and set in a press, for a few minutes, to charge the remaining. when all the liquid part is drained off, the curd is taken out, again broken as finely as possible, and returned to the press. - In some large dairies, mills are employed for breaking the curd. - T. 1 of cheese is much used at being less liable to be t heat in climates

VII. Chedder Cheese is held in high.estimation; but is attributed chiefly the cows. The method of making it is similar to that pursued throughout Somersetshire, and the adjoining counties.

VIII. Lincolnshire Cheese. By adding the cream of one meal's milk, to that which comes immediately from the cow, excellent cream cheese is made in that county. It is gently pressed two or three times, and turned for a few days, previous to its being sent to market. This cheese is usually eaten while new, with salad, radishes, etc.

Having thus given an account of the principal sorts of cheese produced in this country, we shall likewise enumerate some of the most celebrated kinds prepared on the Continent.

1. The Parmesan Cheese is made of the evening's milk, after having been skimmed in the morning, and at noon, and mixed with that of the morning, which has likewise been previously skimmed at noon. The whole is poured info a copper cauldron, resembling an inverted bell, and suspended on the arm of a lever, so as to be moved off and on the fire, at pleasure. In this, the milk is gradually heated to the temperature of about 120 degrees, when it is removed from the fire. As soon as it has subsided, the rennet, in a small bag, is steeped in it; and, being occasionally squeezed, a sufficient quantity of it soon passes into the milk, which is then well stirred, and left to coagulate. In the course of an hour, the coagulation is completed, when the milk is again put over the fire, and raised to a temperature of about 145 degrees: and, while it is heating, the whole mass is briskly agitated, till the curd separates in small lumps.

Part of the whey is then taken out and a little saffron added to remainder, in order to colour it. When the curd is thus broken sufficiently small, nearly the Whole of the whey is taken out, and two pailfuls of cold water poured in, by which the temperature is lowered, so as to enable the dairy-man to collect the former, by passing a cloth beneath it, and gathering up at the corners. The curd is then pressed into a frame of wood, resembling a peck-measure without a bottom, placed on a solid table, and covered by a round piece of wood, with a great stone at the top. In the course of the night, it cools, assumes a firm consistence, and the whey drains off. The next day, one side is salted, and on the succeeding day the cheese is turned, and the other side, rubbed in a similar manner. This operation is continued for about forty days, when the outer crust of the cheese is pared off, the fresh furface is varnished with linseed oil, the convex side coloured red, and the cheese is fit for use.

2. Green Swiss Cheese appears to possess no other peculiarity than that derived from the fragrant powder of the Common Me-liot, or the Trifolium Melilotus offi-chi. L., which, however, imparts to it a strong flavour, rather offensive than agreeable to most persons • hence it is not calculated to become a favourite article in this country, though considerable quantities of Swiss cheese are annually imported for the tables of the lux-urious.

3. Dutch Cheese is likewise prepared in the manner generally adopted in Cheshire, with this difference, that the Dutch, instead of rennet.' rennet, make use of spirit of. salt.

Hence their cheese not only acquires a sharp saline taste, but is also said to be exempt from the predations of mites : its rich buttery quality must be ascribed to the luxuriant vegetation in the low countries..

4. Westphalia Cheese. M. Hochheimer, a German author, asserts "that it is preferred in England to the Dutch, Swiss, Parmesan cheese.'' Having had no experience of its taste, we can only account of the manner in which it is prepared* the cream is removed from the milk, when in a sub-acid the latter is placed near a fire, spon-taneously to coagulate. The curd is then put into a coarse bag, loaded with ponderous stones to express the whey: in this dry state it is rubbed between the nanus, and crumbled into an empty, clean milk-vat, where it is buffered to remain from three to eight days, accordingly as the cheese intended to be strong, or mild. This part of the process is called " skinning, " or more properly, mellowing;, because it undergoes the putrid stage of fermentation, and acquires a coat, or skin, on the top, before it is taken out of the vessel, and kneaded into balls, or cylinders, with the addition of a considerable portion of caraways salt, and butor; or, occasionally, a small quantity of pounded pepper, and cloves. But, if it be too far advanced in the mellowing process, a third part of fresh curds, likewise crumbled into small pieces, is superadded, to prevent, or correct its putrid tendency. In short, the whole mass requires a powerful hand to farm a complete union of parts ; for it is very apt to corrupt, when imperfectly kneaded. As the pieces, when moulded, are of small size, not exceeding three or four ounces each, in weight, they soon dry in the open air, and are then fit for use. It is, however, necessary to turn and clean them, as weft as to shift their places every day upon a board, in order to promote their maturity. After being nearly dry, they are sometimes (for the palate of epicures) suspended in a v.. fire chimney, by means of a net, for weeks, or months : and both their taste flavour, are said to be remarkably improved, whether kept in a dry air, or sub-jected to the action of smoke.

5. Potatoe - Cheese. There are three varities of this curious article prepared in Germany : we shall, however, describe only that sort which appears to us the most plausible. - The best mealy potatoes are selected, and half-boiled in steam ; as, by bursting, their flavour and efficacy are diminished. When cool, they an peeled, and finely grated, or beat into a pulp with a v pestle. Three parts two parts of sweet curd, after expressing all its whey, are kneaded together, and allowed to stand two or three days in warm, and four or five days in cold, weather. The mixture is then formed into small pieces, like these of Westphalia cheese, and dried in a similar manner.

But, says M. Hochheimeh, if you wish to procure a more delicious potatoe-cheese, take only one part of potatoes and three of the curd made of sheep's milk let the kneaded mass remain three or four days in a vat, to become mellow ; then put a stratum of it, one inch high, into a small firkin, strew a few lilac flowers, or caraways and mace, over it; spread a little fresh butter, about the size of a walnut, over these aromatics 5 then form another layer, repeat the same mode of seasoning the cheese, and proceed in a similar manner to the top of the vessel. When this cheese has been kept for some days, in a dry, airy place, without being exposed to the sun, it is said to excel in taste the best sort made in Holland ; and to possess the additional advantage, that it improves with age, and generates no vermin.— We have had no opportunity of ascertaining the truth of this boasted superiority, and candidly submit the process to the decision of our economical readers.

Preservation of Cheese. Among the various productions of the vegetable kingdom, there are perhaps none better calculated for this purpose, than the following:

1. The leaver of the Yellow Star of Bethlehem, Ornithogalum luteum, L. ;

2. The Tutsan, or Park-leaves, Hypericum Androsoemum, L. 5 and

3. The tender branches of the common birch tree, Be tula alba, L.— The two first of which, in particuhave from experience been found to possess considerable anti-eepric properties. They ought, however, to be employed only when moderately dry, in which state they should be placed upon, or at the sides of the cheese, in an airy situation. The twigs of the birch are especially useful, in preventing the ravages of mites.

Hard and spoiled Cheese may be restored in the following: manner : Take four ounces of pearl-ash, pour sweet white wine over it, till the mixture ceases to effervesce. Filtre the solution, dip into it clean linen cloths, cover the cheese with them, and put the whole into a cool place, or dry cellar. Repeat this process every day, at the same time turning the cheese ; and, if necessary, continue it for several weeks: thus, the hardest and most insipid cheese has frequently recovered its former flavour.

Although we have devoted much room, and attention, to this important subject, considered in an economical view, we shall be very concise on the, physical properties of cheese. This substance, being the coarsest and most viscid part of the milk, is digested with difficulty ; and therefore calculated only for the more vigorous stomach of the healthy and laborious. Hence, persons of a delicate organization, as well as the studious and seden ought carefully to abstain from its use ; for, when eaten new, for instance crcam-cheese, it is apt to disagree, produce- rancid eructa-tions, and impair the digestive or-gans : when old, it has a remark-able tendency to putrify, and taint the breath, even of the healthful. After dinner, a very small quantity of sound, old may do no injury ; but it neither assists the digestion of food, nor produces any additional nutriment, when vessels already abound with alimentary matter. - Lastly those who know the value of health, and are enabled to procure more salutary food, never to make a meal upon bread and cheese alone.

p>Cheese. - Haying already detailed various methods of making cheese, that prevail in different countries, we shall complete our account, by inserting the following additional directions for preparing this important article, in domestic economy.

Bath Cheese : - Take 6 quarts of luke-warm new milk, to which should be added two quarts of spring water, and one large table-spoonful of rennet: when the coagulation is completed, which generally takes place in half an hour, the curd must be broken to pieces ; then suffered to settle; and, after straining the whey, it should be put intosquare vats. In the course of an hour, it will be requisite to turn the curd ; which operation must be repeated after some hours, or at night; and continued twice every day, till the cheese be fit for the table.

Hafod Cheese : - Let 30 gallons of new milk, and 3 gallons of sweet cream, be mixed with the juice expressed from one peck of picked marigold flowers. An ale-glassful (perhaps 1/4 of a pint) of sack or canary wine is then to be mixed ; and a sufficient quantity of rennet contained in a bag, together with cloves and mace, should be added, in order to coagulate the milk. When the curd is formed, it must be broken very small; and, after carefully expressing the whey, it ought to be put into a cheese vat, covered with a wet cloth, and pressed by the hands. A pound of newly made butter is then to be incorporated with such a quantity of salt as may be required to season the cheese; and, after combining these ingredients with the curd, the whole must again be put into the vat, and treated in the manner above described. Now, the cheese must be submitted to the action of the press ; the wet cloths be changed for dry ones, every four hours ; and, after having been thus squeezed for 24 hours, it should be placed beneath a smaller weight, and pressed for one week; during which it ought to be turned every day : at the expiration of that period, it must be removed to a dry place, and shitted every other day, till it be ready for use.

Hafod Toasting Cheese, is prepared by warming new milk above the natural temperature ; after which the rennet is added. As soon as the curd is come, it must be completely drained of the and afterwards scalded with this liquor. The curd is now to be pressed in the cheese-mould, in order to render it as dry as its nature will admit; when it is broken into small pieces by the hand, and seasoned with a proper quantity of salt. Now it is again submitted to the press, and treated in the usual manner. - This process, though more simple than that pursued in Gloucestershire, produces a toasting cheese, little inferior to that prepared in the latter county.