IT is generally admitted that many dairy farmers pay more attention to the quantity than the quality of this article of food; now, as cheese is "a surly elf, digesting every thing but itself," (this of course applies to some of the white oak specimens, which, like the Jew's razors, were made to sell,) it is surely a matter of great importance that they should attend more to the quality, especially if it be intended for exportation. There is no doubt but the home consumption of good cheese would soon materially increase, for many thousands of our citizens refuse to eat of the miserable stuff "misnamed cheese." The English have long been celebrated for the superior quality of their cheese; and we have thought that we cannot do a better service to our dairy farmers than to give, in as few words as possible, the various methods of making the different kinds of cheese, for which we are indebted to Mr. Lawson's work on cattle. "It is to be observed, in general, that cheese varies in quality, according as it has been made of milk of one meal, or two meals, or of skimmed milk; and that the season of the year, the method of milking, the preparation of the rennet, the mode of coagulation, the breaking and gathering of the curd, the management of the cheese in the press, the method of salting, and the management of the cheese-room, are all objects of the highest importance to the cheese manufacturer; and yet, notwithstanding this, the practice, in most of these respects, is still regulated by little else than mere chance or custom, without the direction of enlightened observation or the aid of well-conducted experiment. GLOUCESTER CHEESE. "In Gloucestershire, where the manufacture of cheese is perhaps as well understood as in any part of the world, they make the best cheeses of a single meal of milk; and, when this is done in the best manner, the entire meal of milk is used, without any addition from a former meal. But it not unfrequently happens that a portion of the milk is reserved and set by to be skimmed for butter; and at the next milking this proportion is added to the new milk, from which an equal quantity has been taken for a similar purpose. One meal cheeses are principally made here, and go by the name of _best making_, or simply _one meal cheeses_. The cheeses are distinguished into _thin_ and _thick_, or _single_ and _double_; the last having usually four to the hundred weight, (112 pounds,) the other about twice that number. The best double Gloucester is always made from new milk.