Having strained the morning's milk, and skimmed the cream from the
milk of the preceding evening, mix the cream and the new milk
together while the latter is quite warm, and stir in the rennet-water.
When the curd has formed, you must not break it up, (as is
done with other cheese,) but take it out all at once with a wooden
skimming dish, and place it on a sieve to drain gradually. While
it is draining, keep pressing it gently till it becomes firm and
dry. Then lay a clean cloth at the bottom of a wooden cheese-hoop
or mould, which should have a few small holes bored in the bottom.
The cloth must be large enough for the end to turn over the top
again, after the curd is put in. Place it in the press for two
hours; turn it, (putting a clean cloth under it,) and press it
again for six or eight hours. Then turn it again, rub the cheese
all over with salt, and return it to the press for fourteen hours.
Should the edges of the cheese project, they must be pared off.
When you take it finally out of the press, bind it round tightly
with a cloth, (which must be changed every day when you turn the
cheese,) and set it on a shelf or board. Continue the cloths till
the cheese is firm enough to support itself; rubbing or brushing
the outside every day when you turn it. After the cloths are left
off, continue to brush the cheese every day for two or three
months; during which time it may be improved by keeping it covered
all round, under and over, with grass, which must be renewed every
day, and gathered when quite dry after the dew is off. Keep the
cheese and the grass between two large plates.
A Stilton cheese is generally made of a small size, seldom larger
in circumference than a dinner plate, and about four or five
inches thick. They are usually put up for keeping, in cases of
sheet lead, fitting them exactly. There is no cheese superior to
them in richness and mildness.
Cream cheeses (as they are generally called) may be made in this
manner. They are always eaten quite fresh, while the inside is
still somewhat soft. They are made small, and are sent to table
whole, cut across into triangular slices like a pie or cake. After
they become fit to eat, they will keep good but a day or two, but
they are considered while fresh very delicious.