_Leicester cheese_ is a variety of cheese which is very popular and made chiefly in the county of Leicester. The coagulation of Leicester cheese is made at a little lower temperature than that previously described, varying from 76 to 84 degrees. The curd is allowed to stand for about one-half hour before it is broken up and the whey separated. The best manufacturers of cheese disapprove of the use of artificial coloring and it may be said that eventually it is pretty certain that all cheese makers will come to the same conclusion. The use of coloring matter in cheese, even of annotto, adds nothing to its richness, and tends to deceive the customer into thinking that the milk employed was richer in cream than it really was. The Leicester cheeses are small in size compared with Cheddar. About eleven pounds of milk are used to make an ordinary cheese. _Stilton cheese_ is probably the most familiar and highly prized of all English varieties. It is not always to be obtained, and many imitations of Stilton are made and bear its name. The name it bears is from the name of the town where it was first, and is now, made. It is a cheese which has been known for about a century and a quarter. It is principally made between March and September and solely from the milk of cows fed on natural pasture, that is, for the finest variety. The use of artificial food for the cows is at once detected in a change for the worse in the character of the cheese. At first the rennet employed was made from the stomachs of lambs instead of cows and in the olden times the cheeses were not considered to be sufficiently mellow and ripe until they were two years old and exhibited spots of green in the interior.