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Derbyshire Cheese-making does not differ materially from that which obtains in Gloucestershire in making a thick (double Gloucester) cheese. It is usual to make but once a day, unless in very hot weather, when it may be doubtful if the milk can be got cool and kept sweet during the night, in which case cheese is made in the evening as well as morning. In general, however, the evening’s milk is put in thin layers in the cheese-tub and other vessels to cool during the night, tin vessels of cold water being put to stand it in in order to subject it to as large a cooling surface as possible. In the morning, if much cream has risen, it is partly skimmed, and, if necessary, warmed up with some milk and added to the morning’s milk, so as to bring the whole to about 80. In the summer time, however, the rennet has often to be added when the milk is naturally warmer than this. Enough fresh-made rennet is added to set the whole in an hour or less. After the curd has been broken with the common sieve curd-braker, used gently for a sufficient time, a presser is used – a sort of heavy metallic sieve “follower,” which sinks gradually through the whey and ultimately lies upon the curd, enabling the baling out of the whey. After this has been for the most part taken out, this follower is forced hard down on the curd so as to squeeze and still further separate the whey from it. The curd may then be slightly salted, thought this is not always done at that time. It is broken by hand into a vat and pressed ; taken out and broke up again, re-vatted and again pressed ; and this may be done more than once – as often, indeed, as seems to be required. It is at length finally vatted, in sizes of about 4 to the cwt. ; (note ; 1 cwt = 100 lbs in the US, but it’s 112 lbs in the UK). Its whole surface is made to take in as much salt as it will hold by rubbing and pressing ; this gets liquefied by the exuding moisture and is absorbed. It is dry-clothed and changed in the press daily, and is in the press four or five days being being finally removed to the cheese-room, where it is turned at gradually-increasing intervals until read for the market.
In some district, and notably in Lancashire, no salt is put in the curd, but the cheeses, after two or three days’ pressing, are placed in brine for a week, in which they float, going in soft at first and coming out hardened. They are taken thence to the cheese-room, and turned daily until sold.
- Jeff