"In Scotland, a species of cheese is produced, which has long been known
and celebrated under the name of _Dunlop_ cheese. The best cheese is
made by such as have a dozen or more cows, and consequently can make a
cheese every day; one half of the milk being immediately from the cow,
and the other of twelve hours' standing. Their method of making it is
simple. They endeavor to have the milk as near as may be to the heat of
new milk, when they apply the rennet, and whenever coagulation has taken
place, (which is generally in ten or twelve minutes,) they stir the curd
gently, and the whey, beginning to separate, is taken off as it gathers,
till the curd be pretty solid. When this happens, they put it into a
drainer with holes, and apply a weight. As soon as this has had its
proper effect, the curd is put back again into the cheese-tub, and, by
means of a sort of knife with three or four blades, is cut into very
small pieces, salted, and carefully mixed by the hand. It is now placed
in the vat, and put under the press. This is commonly a large stone of a
cubical shape, from half a ton to a ton in weight, fixed in a frame of
wood, and raised and lowered by an iron screw. The cheese is frequently
taken out, and the cloth changed; and as soon as it has been ascertained
that no more whey remains, it is removed, and placed on a dry board or
pine floor. It is turned and rubbed frequently with a hard, coarse
cloth, to prevent moulding or breeding mites. No coloring matter is
used in making Dunlop cheese, except by such as wish to imitate the
English cheese.