152 CANADIAN DAIRYING. 



inated in the village of Cheddar, which is in Somer- 

 setshire, fifteen miles from Bristol. According to a 

 local poet, Cheddar is 



" Famous for capital C's 

 Cliffs, Caverns, and Cheddar Cheese ! " 



Here the monks, who loved good living, used to 

 have this famous cheese on their tables, and travellers 

 who visited the "Cliffs and Caverns" spread the 'fame 

 of Cheddar cheese to all parts of the world. 



The main features of Canadian Cheddar cheese- 

 making are : 



1. The use of steam heat to regulate the tempera- 

 ture. 



2. The ripening of the milk before adding the 

 rennet. 



3. Removal of the whey from the curd with a small 

 amount of acid. 



4. Matting or Cheddaring the curd. 



5. Ripening the curd before milling. 



6. Airing the curd to improve the flavor. 



7. Applying the salt to the curd before pressing. 



8. The cylindrical shape, weighing from seventy to 

 ninety pounds. 



To make good Canadian cheese it is important to 

 have a good building equipped with modern utensils, 

 a large supply of clean sweet milk, a maker who thor- 

 oughly understands his business, and, combined with 

 all this, good business management on the part of 

 someone. The object of the cheesemaker is to reduce 

 the water content of milk, and to preserve in a palat- 



