I think however the Cheese of _Suffolk_ might be help'd in a good
measure, if the Farmers there were to have their Rennet Bags from places
where the Grass was short and fine; for I guess then, from the above
reasoning, that the Curd would be of a more tender nature, or not of so
binding a quality as it now is, and the Cheese consequently would be the
better. But besides the goodness of the Milk and the Rennet, if a Cheese is
over press'd, it will be hard and unpleasant; but it is to be remark'd,
that all Cheeses that are hard press'd will keep longer than those that are
gently press'd, and bear transporting thro' the hottest Climates, which the
more tender-made Cheeses will not without corrupting, unless they are put
into Oil. There is one thing which I may observe particularly, relating to
the Rennet Bag; which is, that the Calf should suck it full about an hour
before it is kill'd, that there may be more and fresher Curd in it; tho' in
the killing of Calves it is a Rule to let the Calf fast some time before
killing, which we are told contributes to the Whiteness of the Flesh.
Again, it would be an advantage in the making of Cheese to have your Cattle
all of one sort, and to feed all upon the same sort of Pasture; for when it
happens to be otherwise, the Cheeses are apt to decay, from the different
Tempers of the Milk; but let our Milk be what it will, be careful of the
former Method prescribed, _i.
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