Cheeses are frequently coloured, a practi: which probably arose from the notion making the cheese look richer ; but now deceives no one. Yet, if some 'cheeses we'. not coloured they would not be so marketabl owing to the association which subsists b tureen the colour and the quality of the cheer The substance used for colouring is mo commonly arnotto, which is ground fine on stone, and mixed with the milk at the tin the rennet is put in. Tho juice of the orarq carrot and anarygolddlowers are also used fl this purpose ; this last gives more natur tint than the arnotto, which is too red. Chel Oar, Stilton, Derby, and some other are never coloured ; Cheshire slightly; bi Gloucester and North Wiltshire deeply. reign cheeses are only coloured very slightl if at all. Dutch cheeses are made in a vei similar manner to the Gloucester cheeses, la the milk is generally curdled by means muriatic acid. Before the curd is made u into the round shape in which it is usual] sold, it is well soaked in a strong solution ( common salt in water ; this diffuses the sa throughout the whole mass, and effectual] checks fermentation. When the cheeses as finally pressed, all the whey which may la main is washed out with the brine ; salt i likewise rubbed over the outside, and they at set to dry on shelves in a cool place. Tb
flavour of the cheese is perhaps impaired I the stoppage of the fermentation ; but it neve heaves, and it acquires the valuable quality c keeping well even in warm climates. Th little cheeses made from cream, and folde in paper, and called Neufchatel cheeses, RI imported from France es a delicacy. The can be easily imitated, being nothing !nor than cream thickened by heat, and pressed i: a small mould. They undergo a rapid change first becoming sour and then mellow, in wine] state they must be eaten.
'When a cheese which has been much salt& and kept very dry is washed several times ii soft water, and then laid in a cloth moistener with wine or vinegar, it gradually loses it saltness, and from being hard and dry become: soft and mellow, provided it be a rich cheese This simple method 'of improving cheese is worth knowing. A dry Stilton cheese may thus he much improved.
No less than 379,648 cwts. of foreign cheese were imported in 1840. The quantity of Eng lish cheese exported is extremely small, so much does the consumption in England ex ceed the manufacture.