The DUNLOP CHEESE, the most celebrated of Scotland, had its origin in Ayrshire, from which it was sent to the Glasgow market, and from which the manufacture soon spread to Lanark, Renfrew, and other adjoining counties. It is manufactured, according to Aiton, in the following manner: When the cows on a farm are not so numerous as to yield milk sufficient to make a cheese every time they are milked, the milk is stored about six or eight inches deep in the coolers, and placed in the milk-house until as much is collected as will form a cheese of a proper size. When the cheese is to be made, the cream is skimmed from the milk in the coolers, and, without being heated, is, with the milk that is drawn from the cows at the time, passed through the sieve into the curd-vat. The cold milk from which the cream has been taken is heated so as to raise the temperature of the whole mass to near blood heat; and the whole is coägulated by the means of rennet carefully mixed with the milk. The cream is put into the curd-vat, that its oily parts may not be melted, and the skimmed milk is heated sufficient to raise the whole to near animal heat. It may be said that the utmost care is always taken to keep the milk, in all stages of the operation, free not only from every admixture or impurity, but also from being hurt by foul air arising from acidity in any milky substance, putrid water, the stench of the barn, dunghill, or any other substance; and likewise to prevent the milk from becoming sour, which, when it happens, greatly injures the cheese. Great care is taken to prevent any of the butyraceous or oily matter in the cream from being melted in any stage of the process. To cool the milk, and to facilitate the separation or rising of the cream, a small quantity of clean cold water is generally mixed with the milk in each cooler. The coägulum is formed in from ten to fifteen minutes, and nobody would use rennet twice that required more than twenty minutes or half an hour to form a curd. Whenever the milk is completely coägulated the curd is broken, in order to let the serum or whey be separated and taken off. Some break the curd slightly at first, by making cross-scores with a knife or a thin piece of wood, at about one or two inches distant, and intersecting each other at right angles; and these are renewed still more closely after some of the whey has been discharged. Others break the whole curd more minutely at once with the hand or the skimmer. After the curd has been broken, the whey ought to be taken off as speedily as it can be done, and with as little further breaking or handling the curd as possible. It is necessary, however, to turn the curd, cut it with a knife, or break it gently with the hand.