"The next operation is salting; and this is done, either by laying the cheese, immediately after it comes out of the press, on a clean, fine cloth in the vat, immersed in brine, to remain for several days, turning it once every day at least; or by covering the upper surface of the cheese with salt every time it is turned, and repeating the application for three successive days, taking care to change the cloth twice during the time. In each of these methods, the cheese, after being so treated, is taken out of the vat, placed upon the salting bench, and the whole surface of it carefully rubbed with salt daily for eight or ten days. If it be large, a wooden hoop or a fillet of cloth is employed to prevent renting. The cheese is then washed in warm water or whey, dried with a cloth, and laid on what is called the _drying bench_. It remains there for about a week, and is thence removed to the _keeping house_. In Cheshire, it is found that the greatest quantity of salt used for a cheese of sixty pounds is about three pounds; but the proportion of this retained in the cheese has not been determined. "When, after salting and drying, the cheeses are deposited in the cheese-room or store-house, they are smeared all over with fresh butter, and placed on shelves fitted to the purpose, or on the floor. During the first ten or fifteen days, smart rubbing is daily employed, and the smearing with butter repeated. As long, however, as they are kept, they should be every day turned; and the usual practice is to rub them three times a week in summer and twice in winter. STILTON CHEESE. "Stilton cheese is made by putting the night's cream into the morning's new milk along with the rennet. When the curd has come, it is not broken, as in making other cheese, but taken out whole, and put into a sieve to drain gradually. While this is going on, it is gently pressed, and, having become firm and dry, is put into a vat, and kept on a dry board. These cheeses are exceedingly rich and valuable. They are called the Parmesan of England, and weigh from ten to twelve pounds. The manufacture of them is confined almost exclusively to Leicestershire, though not entirely so. DUNLOP CHEESE.