<F Lei3> 

<S A. Hardy> 

<G M> 

<A 68> 




<D 00-04-57> 

<I SE> 

<L CN S79> 

<T 9:44> 


<AH Uh that +… 

Of course, 

we used to make Stilton. 

# You know uh. 


of course, 

# uh all our cheese of what they did keep, 

they ‘d uh +… 

# Uh like you know when I say they go bl- +… 

When they go blue, 

on a Stilton cheese, 

aye well, 

(of) course they go blue on their own. AH> 

<SE Aye. SE> 

<AH Whereas you see, 

nowadays they [/] they [\] inject (th)em wi(th) something. 

You know to # [/] to to [\] make this greenness and look like +… 

[!= laughs] 

and look as if they ‘ve gone blue. AH> 


<SE What are the things in it? SE> 

<AH Well, 

not in Stilton cheese, 

you don’t. AH> 

<SE No. SE> 

<AH that ‘s just simply your # [/] your [\] milk after you curd it, 

put your rennet in and curd it and then you # [/] you [\] make it up, 

# into the # shape, 

you know, 

in tins. 

And then that d- [/] that [\] does uh ripen absolutely on its own. AH> 

<SE Hmm. SE> 

<AH The Stilton, 


like how we used to make +… 

How they used to make (th)em the +… 

When we xxx made it,, 

don’t you see? AH> 

<SE But now, 

of course they can +… 

As I says, 

they can # inject some stuff in (th)em to make it +… AH> 

<OS Veiny. OS> 

<AH [!= laughs] 

Make (th)em go gree- +… 

uh blue as they call it, 

[*afore*] they ‘re [/] [*afore*] they ‘re [\] really ready,, 

don’t you see? AH> 

<SE I see. SE> 

<OS He means the blue veins that are in it. OS> 

<SE Yes. SE> 

<AH Hmm. AH> 

<SE Aye. 

Oh. SE> 

<AH Oh aye. 

There was uh +… 

# Oh, 

a lot of work attached to Stilton cheese making. 

there ‘s +… 


I expect there is to any- +… 


I know there ‘s not so much attached to that uh # Leicester. AH> 

<SE No. SE> 

<AH The Leicester Red as they call it, 

(be)cause there ‘s a # [/] a [\] man up here used to make that. 

He # used to make quite a lot on it. 

(Of) course he made +… 

His pa- parents +… 

That used to make this Stilton. AH> 

<SE Hmm. SE> 

<AH And then he ‘s # set out and got into this uh # Leicester cheese, 

and (of) course, 

he said there were # nothing # like the work attached to it. AH> 

<SE Oh. 

Oh. SE> 

<AH And I do always remember # once when I were a lad, 

[!= coughs] 

uh # well, 

it were when we went to uh +… 

I went wi(th) my dad, 

we took some # cheese to Melton, 

Melton cheese fair, 

as they called it, 

you know, 

you used to have to be up # and off at four o’clock in the morning then, 

you know, 

and +… 

# But if you ‘re going to the market, 

be about six o’clock, 

first you know, 

you ‘d +… 

# You [/] you uh you [\] were behind. 

And I shall always remember, 

# uh when we ‘d got there and unloaded and we went into a # [/] a [\] restaurant place like, 

we went to have uh # some breakfast, 

and uh [/] and [\] there were some # other cheese makers in there. 

And of course, 

there isn’t a conversation +… 

I th- +… 

I can always remember, 

# there ‘s this uh other farmer, 

and of course, 

Stilton cheese it were a # bad # poor price, 

if you understand me. 

They +… 

xxx xxx xxx you used to get five pence and five pence halfpenny a gallon for your milk, 

# well then you # you ‘d be at a high trouble perhaps only if you could sixpence for your pound, 

for your cheese. 

# Don’t you see? 


# of course you +… 

There wan’t a deal of profit # left then, 

because it uh # used to take about +… 


a gallon of milk to make a pound of # [/] of [\] cheese. 

But I always remember, 

# there ‘s uh # my dad and mother talking to this other party, 

and there was a +… 

# Like similar +… 


I should think it ‘d be uh his daughter, 

as were with them, 

and # they were on about # changing over to this # red, 

making this red and, 

# I always remember this # girl saying, 

+” Well, “+ 

she says, 

+” I ‘ve turned. “+ 

She says, 

+” I ‘ll forgo my bit of mucky wage, “+ 

she says, 

+” What I get, “+ 

she says, 

+” If he ‘ll turn over and go in for Leicester. 

Make Leicester cheese instead of Stilton. “+ 

She says, 

then she says, 

+” There ain’t half the work attached to it. “+ 

(Be)cause she ‘d been somewhere where they made this # [/] this [\] Leicester cheese. AH> 

<SE Hmm. SE> 

<AH Yes. 

And of course, 

you ‘ve got to have a few more # uh +… 

I don’t know what you call (th)em, 

but like # you ‘ve got +… 

there ‘s # presses, 

and that. AH> 

<SE Hmm. SE> 

<AH Don’t you see, 

for the +… 

this Leicester flat cheese, 

but uh +… AH> 

<SE I see. SE> 

<AH (Of) course Stilton you don’t. AH> 

<SE Oh. SE> 

<AH No. AH> 

<SE And how long does it take to mature? 

I mean the old way, 

not the +… 

rushing it. SE> 

<AH Oh, 

it take it # [/] take it [\] six months. AH> 

<SE Oh right. SE> 

<AH Oh yes. AH> 

<SE And have you to attend to it # all the time +… SE> 

<AH Aye. AH> 

<SE Hmm. SE> 

<AH Oh aye. 

You +… 

[!= coughs] 

# You put (th)em +… 

Firstly they ‘re put in tins. 

You know, 

about that height, 

and that ‘s # about six inches +… 

six seven inches across. AH> 

<SE Hmm. SE> 

<AH And then you put your curd into there, 

[*crump*] it all up wi(th) your salt, 

# you know, 

and then press it, 

keep # pressing it in, 

and then there ‘s +… 

up the # tins like, 

there ‘s holes all round it. AH> 


<AH And then as it stands, 

you had to keep shoving a skewer in, 

uh # m- +… 

like for this whey to drain out of it. 

And then you +… 

# You then when you ‘ve done +… 

When they ‘ve # been in s- +… 

that so long, 

as they can begin to stand # up a bit, 

you take the tins off, 

and as you used to +… 

(You) had to put b- uh binders round (th)em you know, 

and hold (th)em up. 

And you used to have to change of them # uh about every day. 

Uh and wash (th)em. 

Oh aye. 

And then when they got # as they can stand on their own, 

and these binders are took [: taken] off, 

and they can stand on their own, 

then you +… 

(Of) course they ‘re on # shelves, 

you know, 

cheese +… 

proper cheese uh rack things, 

don’t you see? 

and +… 

[!= coughs] 

And you had to go and turn (th)em every day, 

# and then as they [/] as they [\] get uh older, 

there ‘s a bit in +… 


then of course uh you don’t have to turn (th)em quite so often, 

you know. 

Hmm. AH> 

<SE And do you get more cheese # for the gallon # for Leicester or # do you never get any more cheese? SE> 

<AH Oh yes, 

you [/] you [\] could get a bit more I think for [/] for [\] Leicester cheese. AH> 

<SE Aye. SE> 

<AH A bit more per halfpenny than [/] than [\] the Leicester cheese, 

because +… 

[!= coughs] 

You see, 

Leicester cheese uh +… 

You could sell it a bit # newer, 

than what you could +… 

Of course the +… 

This +… 

Uh if you get Stilton +… 

new +… 

there ‘s this new Stilton cheese, 

like uh (of) course it were a bit better then, 

(be)cause it used to get some # [/] some [\] weight, 

you know. AH> 

<SE Aye. 

More moisture in it. SE> 

<AH There +… 

Aye. AH> 

<SE Hmm. SE> 

<AH Whereas you see, 

you got a # [/] a [\] +… 


a cheese as was (the) way you used to make the +… 

probably used to be in these here tins +… 


They would perhaps be about sixteen pound. 

Uh like when they were just first put in. 

And if that cheese is +… 

But then you ‘d kept it # and uh it ‘d matured and that, 

you know, 

well you [/] you [\] +… 

It perhaps wouldn’t weigh a [/] a [\] dozen. 

(It) used to go right down to that, 

you know. AH> 

<SE Hmm. SE> 

<AH Aye. AH> 

<SE Did you ever go in for any competitions? SE> 

<AH No. 



they never went in for no competetitions. AH> 

<SE Hmm. SE> 

<AH No, 

there weren’t the +… 

[!= coughs] 

I sent cheese practically all over +… 


I don’t think you can say all over the world, 

but they s- [/] they [\] sent them to # America and India, 


Different +… 

(Of) course they +… 

[!= sniffs] 

I had a sister +… 

She were like within gentleman’s service. 

Used to be along with the Lrd Derby’s, 

and [/] and [\] that, 


of course, 

# she had one or two +… 

# (She) used to send for (th)em for +… 


like uh if any had +… 

got xxx nice # ripe one and then of course there used to be some of these people from abroad like # uh # praised this [/] this [\] delicious cheese, 

and she used to get another xxx out from (th)em and then of course we sent +… 

Mind you, 

when it were +… 

Say we sent a lot, 

but we did send (th)em all [/] all [\] round +… 

They used to have special little hampers made, 

just as (a) load of cheese, 

and pack to pack (th)em in, 

to send (th)em. AH> 

<SE Hmm. SE> 

<AH Hmm. AH> 

<SE And how did your father learn # to make cheese then? 

Was it a # complicated long process? SE> 

<AH Well, 


I don’t think it is. 

Not really that uh +… AH> 

<SE Oh. SE> 

<AH No. 

I don’t think it ‘s uh +… 

Well I should think anybody ‘d just seen it once # done. 

Of course, 

[!= sniffs] 

# you see, 

there used to be +… 

# Uh well most uh farmers years ago +…Well, 

I didn’t say most on (th)em, 

but the +… 

that ‘s the +… 

Two or three farmers ‘d +… 

you know, 

perhaps just make their own # [/] their own [\] drop of milk up,, 

don’t you see? AH> 

<SE Hmm. SE> 


<AH Then we ‘ll say this cheese +… 

Uh the cheese +… 

Of course, 

you ‘ve heard you used to get some # [/] some [\] uh thundery weather. 

It used to play smoke with the cheese sometimes. 

# You know, 

we used to +… 

# Never dry off as it should do and that, 

you know. 

And then there ‘d perhaps be certain # uh times of the year, 

perhaps if cows got onto the +… 

# A fresh pasture. 

You know it uh [/] it [\] ‘d sort of make a bit of difference to the curd. AH> 

<SE Did it really? SE> 

<AH Aye. AH> 

<SE Hmm. SE> 

<AH Aye. 

Oh aye. 

And we ‘ve had # uh uh +… 

(Of) course they used to # like make it the # curd night and morning,, 

don’t you see? 

And [/] and [\] then perhaps in the summertime, 

people ‘d be a bit late with the milk. 

Bringing it. 

And of course it ‘d uh +… 


and there ‘s them that +… 

It uh [/] it [\] ain’t curded properly, 

it ‘s took [: taken] a long while, 

[!= laughs] 

but uh you know, 

the number of times when I ‘ve had to sit up here till (the) middle of the night [*afore*] you could ladle it # into the strainers, 

you know. AH> 

Transcription by Juhani Klemola and Mark Jones, 1999 See http://digital.library.leeds.ac.uk/381/1/LSE_1999_pp17-30_Klemola_Jones_article.pdf and http://www2.iath.virginia.edu/ach-allc.99/proceedings/scott.html