"Stilton cheese is made by putting the night's cream into the morning's
new milk along with the rennet. When the curd has come, it is not
broken, as in making other cheese, but taken out whole, and put into a
sieve to drain gradually. While this is going on, it is gently pressed,
and, having become firm and dry, is put into a vat, and kept on a dry
board. These cheeses are exceedingly rich and valuable. They are called
the Parmesan of England, and weigh from ten to twelve pounds. The
manufacture of them is confined almost exclusively to Leicestershire,
though not entirely so.