rennet, make use of spirit of salt. Hence their cheese not only acquires a sharp saline taste, but is also said to be exempt from the depredations of mites: its rich buttery quality must be ascribed to the luxuriant vegetation in the low countries.
4. Westphalia Cheese. M. Hochheimer, a German author, asserts "that it is preferred in England to the Dutch, Swiss, and even Parmesan cheese." Having had no experience of its taste, we can only give an account of the manner in which it is prepared.
After the cream is removed from the milk, when in a sub-acid state, the latter is placed near a fire, spontaneously to coagulate. The curd is then put into a coarse bag, and loaded with ponderous stones to express the whey: in this dry state, it is rubbed between the hands, and crumbled into an empty, clean milk-vat, where it is suffered to remain from three to eight days, accordingly as the cheese is intended to be strong, or mild. This part of the process is called "skinning," or more properly, mellowing; because it undergoes the putrid stage of fermentation, and acquires a coat, or skin, on the top, before it is taken out of the vessel, and kneaded into balls, or cylinders, with the addition of a considerable portion of caraways, salt, and butter; or, occasionally, a small quantity of pounded pepper, and cloves. But, if it be too far advanced in the mellowing process, a third part of fresh curds, likewise crumbled into small pieces, is superadded, to prevent, or correct its putrid tendency. In short, the whole mass requires a powerful hand to form a complete union of parts; for it is very apt to corrupt, when imperfectly kneaded. As the pieces, when moulded, are of small size, not exceeding three or four ounces each, in weight, they soon dry in the open air, and are then fit for use. It is, however, necessary to turn and clean them, as well as to shift their places every day upon a board, in order to promote their maturity. After being nearly dry, they are sometimes (for the palate of epicures) suspended in a wood-fire chimney, by means of a net, for several weeks, or months: and both their taste and flavour, are said to be remarkably improved, whether kept in a dry air, or subjected to the action of smoke.
5. Potatoe-Cheese. There are three varieties of this curious article prepared in Germany: we shall, however, describe only that sort which appears to us the most plausible.—The best mealy potatoes are selected, and half-boiled in steam; as, by bursting, their flavour and efficacy are diminished. When cool, they are peeled, and finely grated, or beat into a pulp with a wooden pestle. Three parts of this soft mass, and two parts of sweet curd, after expressing all its whey, are kneaded together, and allowed to stand two or three days in warm, and four or five days in cold, weather. The mixture is then formed into small pieces, like those of Westphalia cheese, and dried in a similar manner.
But, says M. Hochheimer, if you wish to procure a more delicious pntatoe-cheese, take only one part of potatoes, and three of the curd made of sheep's milk; let the kneaded mass remain three or four days in a vat, to become mellow; then put a stratum of it, one inch high, into a small firkin, strew a few lilac flowers, or caraways and
