CHEESE-MAKING.

Feilding Star, Volume III, Issue 28, 20 September 1882, Page 3

CHEESE-MAK ING.

' Professor Phr-ldon, in a lec f ure,al South Kensington, made the followina: remarks o;i c!iPp«p-m"akin£:-Some years airo ground lione? were very much used in Cheshire for the enrichment of the soil, and ever since th» j n the cheese of that country had been inferior to wh^t it was before. True B greater quantity was made, but its Equality was inferior, and it did not keep so well. The fact was that a fine olu Cheshire cheese was very seldom met with in the present day. Some time ;i<»n> h« wroto to A 'r '^ilg*' im a Leicestershire dairy farmer o some c khrity, asking him iv-hat kinHoflaud was b<-«t for the proiiuctioh of cl)*ee>e.' Hk r plied that unimproved land was undoubtedly the host, ai d that, alrln>ju<!'h newly-soeded land w<»u!d produjc greater quantity, th(» quality woflld be- 'inferior, fn his (the l«c---t.urer'n) opinion a r' ally fine Lpicester cheese was th<- b^t made in i:n%land, fxept Stilton, and f -tched" the hi^|iesit pnee. Ht-rlm^e had almost eveiytliiriL: to do with the quality bo h of (|h<;t'.v- jind nutter, and, as a rule, th y miy' t r ckon th.it th,ese cvii|modities won d be fi st "here thejlierba^e is tiie most v iried.