ic Oct., 1911.] 



C licddar Cheese-makim 



Rack///g Curd. — The curd racks are made in 2 feet sections, fronx 

 4 to 6 ins. ill depth, to fit inside the vats. 'I'ilt the vat so that the top 

 end is aiiout 6 ins. higher than the l)Ottom. and (h'aw curd downwards. 

 Put in the tirst section of rack and cover over with rack cloth. Dip enough 

 turd on to the rack to make space for .second rack. This process is con- 

 tinufd tin all the racks arc in place. 



Stir curd gently and le\<'l it back 8 to to ins. deep to mat. Test the 

 acidity of the whey after racking; it should show from 0.285 to 0.30 per 

 cent, in 2^ to 3 hours from setting the milk. 



Matting the Curd. — Put co\er over the toj) of the curd and allow it to 

 mat from 10 to 15 minutes; then cut in strips lengthwi.se and crosswi.se in 

 8 to ID in. blocks and turn over. Repeat the process until the curd be- 

 comes " meaty," and when pulled apart it splits instead of breaks. At 

 the last turn, place the curd on the bottom of thr vat and remove cloths. 



MKLi.uA i.\t; I UK I, I kii 



and racks bctore milling, which generally takes two hours from racking. 

 The temperature of curd at this stage should be 94 deg. 



Millini^ Curd .-}\\\'\{c mills should be used, giving a clean cut § in. 

 to i in. in size. If smaller, they injure the curd, causing unnecessary los.s- 

 of butter fat and s|)oiliiig tli(^ texture of the chee.se. 



J/(7/''r.7//,i; ///<• Curd. After the milling is complctrd. the curd should 

 be Itniifd o\er i)y hainl, and covered to maintain thr IumI and i)ri'Vfn( the- 

 curd in m bleaching. Repeat the same process excrv 15 minutes for one- 

 hour alter milling. 



'/'(s/iz/i; .\(idil\ of Curd. l-'itly minutes from milling m.ike a smalt 

 hol<- in the centre of the curd, so that the nioist'.M'e will gather sulficientiv 

 to allow a test to be maile. ,\iin at r per cent, of aciditv. three hours, 

 after the curds are drv on the racks. 



'I'urn the curd o\i-r bv haml and cover \\\i. repeating the previous pro- 

 ce.ss of mellowini:. In half an hour the lurd becomes .^oft and velvetv.. 



