COLOURING CHEESE.
The fine, bright, red colour of some Gloucester cheese has been fraudulently produced by red lead, which, we need scarcely observe, is a violent poison. The ingredient now employed for this purpose, (to the exclusion of every thing else) in Cheshire and Gloucestershire, is annatto, a dye prepared from the seeds of a tree of South America. It is perfectly harmless in the proportion in which it is used; an ounce of genuine annatto being sufficient to colour a hundred weight of cheese. It may, however, be questioned whether annatto is not sometimes adulterated with red lead.
Gouda cheese, the best made in Holland, is prized for its soundness, which is referable to muriatic acid being used in curdling the milk instead of rennet. This renders it pungent, and preserves it from mites. Parmesan cheese, so called from Parma in Italy, where it is manufactured, and highly prized, is merely a skim-milk cheese, which owes its rich flavour to the fine herbage of the meadows along the Po, where the cows feed.