"In Scotland, a species of cheese is produced, which has long been known and celebrated under the name of _Dunlop_ cheese. The best cheese is made by such as have a dozen or more cows, and consequently can make a cheese every day; one half of the milk being immediately from the cow, and the other of twelve hours' standing. Their method of making it is simple. They endeavor to have the milk as near as may be to the heat of new milk, when they apply the rennet, and whenever coagulation has taken place, (which is generally in ten or twelve minutes,) they stir the curd gently, and the whey, beginning to separate, is taken off as it gathers, till the curd be pretty solid. When this happens, they put it into a drainer with holes, and apply a weight. As soon as this has had its proper effect, the curd is put back again into the cheese-tub, and, by means of a sort of knife with three or four blades, is cut into very small pieces, salted, and carefully mixed by the hand. It is now placed in the vat, and put under the press. This is commonly a large stone of a cubical shape, from half a ton to a ton in weight, fixed in a frame of wood, and raised and lowered by an iron screw. The cheese is frequently taken out, and the cloth changed; and as soon as it has been ascertained that no more whey remains, it is removed, and placed on a dry board or pine floor. It is turned and rubbed frequently with a hard, coarse cloth, to prevent moulding or breeding mites. No coloring matter is used in making Dunlop cheese, except by such as wish to imitate the English cheese. GREEN CHEESE. "Green cheese is made by steeping ever night, in a proper quantity of milk, two parts of sage with one of marigold leaves, and a little parsley, after being bruised, and then mixing the curd of the milk, thus _greened_, as it is called, with the curd of the white milk. These may be mixed irregularly or fancifully, according to the pleasure of the operator. The management in other respects is the same as for common cheese." * * * * * Mr. Colman says, "In conversation with one of the largest wholesale cheesemongers and provision-dealers in the country, he suggested that there were two great faults of the American cheese, which somewhat prejudiced its sale in the English market. He is a person in whose character and experience entire confidence may be placed. "The first fault was the softness of the rind. It often cracked, and the cheese became spoiled from that circumstance. "The second fault is the acridness, or peculiar, smart, bitter taste often found in American cheese. He thought this might be due, in part, to some improper preparation or use of the rennet, and, in part, to some kind of feed which the cows found in the pastures.