10 Oct., 1911-] Cheddar Cheese-making. 717 



If the acidity is allowed to over-develop while the curd is in a 

 ■soft condition, a more or less sour cheese will be the result. It is 

 not the amount of acid in the curd at the time the whey is run off that indi- 

 cates whether a cheese will be sour or not, but rather the condition of the 

 curd as regards firmness w^hen the acid develops. 



Openness in the Cheese is due to not allowing the curd to mellow down 

 sufficiently before adding the salt and putting into press too soon. A sweet 

 cheese is always open, because it resists the pressure and puffs and swells 

 after remowil from the press. 



Mottled Colouring — an uneven de\-elopment of acid and moisture in 

 the curd. This can be avoided by uniform cutting, heating and stirring, 

 using f horizontal knife first lengthwise of the vat and then cutting with 

 the I perpendicular knife crosswise of the vat and lengthwise. Mix the 

 ■curd up by hand and then give it an extra cut lengthwise of the vat, giving 

 .a. smaller cut which makes it much easier to get the curd firmed. 



Starters should always be strained through a layer of cheese cloth and 

 added to the vat of milk before the colouring. 



The curd left over from the previous day should be placed in the corner 

 ■of the vat after the day's curd has been piled up on the racks. The drip- 

 pings from the curd will warm it up. Drain off the curd before milling, 

 pull the curd into a heap, and salt apart. When hooping the fresh curd, 

 put the stale in the lx)ttom of a hoop. 



The chief advantage of matting the curd is to improve the texture and 

 body of the cheese. The curd must be turned frequently on the racks in 

 order to prevent the whey forming in pools on the curd. 



The effects of salt on curd are to expel the moisture ; to improve flavour, 

 body and texture of the cheese ; to retard ripening or curing ; and to add 

 keeping quality to the cheese. If salt be applied to the cheese before it be- 

 comes velvety, the quality of the cheese is not so good. 



A really fine cheddar cheese should have a clear pure silky and firm 

 appearance when drawn by the trier. There should be no stickiness or 

 pastiness on touching it ; neither should there be any holes in the meat, 

 or streakiness in the colour. It should be pleasant to the eye, and sweet 

 to the nose and the palate 



Trade Terms. 



Flavour. — In common with other edible commodities, flavour is of the 

 utmost importance in cheese. The flavour of high grade cheese is agree- 

 able to the palate, is nutty, clean, and devoid of any bitter or objection- 

 able after-taste. 



Texture. — Perfect texture is shown when a plug or cut >urface of the 

 inside cheese presents a solid, irompact appearance, free from breaks or 

 holes. 



Body. — This term refers to the consistency, firmness, or substance of 

 the cheese. Pt-rfect body is indicated bv its being solid, firm and smooth 

 in consistency. 



Colouring. — Thf colour varies according to demand on the London 

 market. \\'hen coUuiring matter is used, the quantity abided should be 60 

 per cent, mon- iImm i«. n->-il for the local and inter-State mark-ns. 



I". X PORT ("rate.s. 



The cheese crate should be neat, strong and tight, the timber being well 

 f;easoned, and dressed both sides and ends; a further improvement in 

 .appearance is effected by bevelling the edges of the battens. Green timber 



