The PARMESAN is an Italian cheese, made of one meal of milk, allowed to stand sixteen hours, to which is added another which has stood eight hours. The cream being taken from both, the skim-milk is heated an hour over a slow fire, and constantly stirred till it reaches about eighty-two degrees, when the rennet is put in and an hour allowed to form the curd. The curd is thoroughly broken or cut, after which a part of the whey is removed, and the curd is then heated nearly up to the boiling point, when a little saffron is added to color it. It then stands over the fire about half an hour, when it is taken off, and nearly all the rest of the whey removed, cold water being added, till the curd is cool enough to handle. It is then surrounded with a cloth, and, after being partially dried, is put into a hoop and remains there two days. It is then sprinkled with salt for thirty days in summer, or about forty in winter. One cheese is then laid above another to allow them to take the salt; after which they are scraped and cleansed every day, and rubbed with linseed-oil to preserve them from the attack of insects, and they are ready for sale at the age of six months. AMERICAN CHEESE, as it is called in the English markets, whither large quantities are shipped for sale, is made of almost every conceivable variety and quality, from the richest Cheddar or Cheshire to the poorest skim-milk cheese. The statements of some of the best dairymen have already been given. As a further illustration of the mode pursued in other sections of the country, the statement of C. G. Taylor, a successful competitor for the premiums offered by the Illinois State Agricultural Society, may be given as follows: