COUNTRY LIFE
ONCE, in the old days, relatives who • had dairy-farms made cheese. They were very proud of their product. It had a fine flavour and a rich consistency, and it kept well. When- it came out of store— and it was kept for about a year before it was ready—it was brought to the table in its barrel-shape, with the cheese-cloth still impressed in its crust. The top was cut off and served thereafter as a lid, and this cheese had something that present-day cheese has not. The flavour of cheese was ctripared when one member of the family went to visit another. The'Visitor was asked to give his opinion of the matured product, after which he walked through the loft to look at the presses and went along the vat to inspect the curd. -Today all the strongly-flavoured cheese comes from abroad, it seems. In many places vats must be corroding away, and presses mouldering in worm- devoured lofts.
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