| Show english en alish cheese maii nall tin thi ejde cheese oi of X lint in quality jt it lii III 1 made jor alg org ilk lle fil fai n 1 from t ae cows and qing is s therefore led r omu emu ile lle meal meni clitee be 11 atlas t has hes been fon pon foud 0 t he milk of graas grace jed colsa cows cowa tile tiie the r riche 1 sti ait p ci best quail quality gadale y d of cb cheese I 1 eese can only be fl tl ti ose periods of the year ahel when whon the d oil oll on tile tiie richele pasturage I 1 I 1 tile tiie milk warm warin fromm frota the r cow cow row ow 19 s ally aily colored with iome kome some gome au annatto nalto abolt abbat ond one ono ona d etor eror each expected tiu tru brundred adred v eight of chew cheu b ai the rennet for curdling Is then thea added abut afie ofie third of a pint of rennet ia Is added fifty gallons of wilk ft w ae As soon boon as the milk is curdled the abey J fa strained off the curd cut vety fine an in a proper cheese mold or koop hoop where ibis presed gently for two hours then tsen turned and anil pressed dignin again for tor eight hours gium weun ichen il it is arned furma furno awin amin rubbed on oil both bids aidis sid aid is with salt hen for twelve or fourteen boure ami ani finally on a board boad being dormil every da dyski deski I 1 I 1 a ZI 1 16 until dutil alib alii sha she cheese d r 1 6 to keep it iq q a cool di dry r lace yaso t of the milk wilk room or doryk it 0 boye boys 50 degrees the fides sides of lax laj law lam gb cheese hees ft ced with iron skivers to allow fe ape pe during I 1 epure which should epu apu n on graid g m a u ally at abid never I 1 severe abay abby A atay cooil goo will wl answer the cu curl rat it will be fa Is til ill a clean notton dotton cli clai for pressing asing 11 net list used for curdling hift tift mr is made of 6 a calfa can ca ati nii 4 itu do d lor ought iv salted inside a and nd out ont IH 14 t 0 airee days tila the salt talt left on oil it having run ru no I 1 it tl ft hung to drain for two days then rc re wd aoi amt mot tot into a stone ware vessel tessel and with hikoe of paper pricked with pia pla hales holes jt bo be suffered to stand for two or three wee months before ou it is is farther treated for immediate used use ube 1 A A gaban gabon of water into which of or sweet sweetbriar sweetbrier briar leaves is pi laced is boiled L with mith three handfuls salt sait tor fifteen nai rai minutes and nilda then them left to cool into irato stirred tile the of the above prepared calfa caifa sto gpo maach raach a aemon jemon aud nud a a few cloves A acu scum in gathers odthe the tep top af pf this which aich must be A off and the crega clear cirar is fit for use in a fx few days I 1 I 1 A very excellent cheese is made by u the evening meal of milk wl 19 it with iii ill tile the MorriD inor flings gS warm ad tile the rennet and proceeding as before dehe drie described abed this kind of cheese is named ilie the itie dunlop bunley no coloring ol oring is used and there is honesty in 5 this as us annajo u used sed sea is for the kurpe of artion dy dyerson erlon erion all cheese curd ia 13 salted tp to the proper taste or else it would soon ferment and decsy decay cheese cw bp b made of sweet and d skim milk mini niia nita nhut shut ut th tha quality is ve very ry poor nud aud it fe Is wore ii ilen liev made altogether of L aask i the grffit secret in in maki mehi racking good is to have foo goo good 4 rich sweet c atean n vese jp a proper ca cool allol and dry dairy good enne t ally aily Y and not too severe devere until atit all the elbey wiley is e ex belled I 1 the famous Sti ln dilzell cheesb cheese 1 is maae made hy by odd adding the cream of tiie ille evenings to ih thra lira e mornings milk then the rennet the iho c curd urd Is not broken but plit pul laton sieve eleve to drain and pressed very gently after aft er which it is put in Ac ilia cheese ring pres d lightly and put on adoard rardin in the dairy to dri i |
