CHAPTER XII 

 CHEDDAR CHEESE-MAKING 



CHEDDAR is the best known cheese throughout the 

 United States and the one most commonly made in 

 factories. The Cheddar process was brought to America 

 by English immigrants. Similar to Cheddar cheese are 

 Pineapple, English Dairy, Sage cheese, skimmed -milk 

 and California Jack cheese made in this country, and 

 Derbyshire, Leicestershire, Wensleydale and Cheshire made 

 in England. The Cheddar cheese process as employed 

 in the factories to-day has been modified and improved 

 since it was first introduced into this country by the 

 early immigrants. The following description 1 includes 

 only the practices as found in the factories to-day if 

 whole milk is used. Skimined-milk Cheddar cheese 

 is discussed later. 



192. The lot-card. The Cheddar process involves 

 several hours of manipulation and includes many details 

 which should be closely and accurately observed and 

 recorded. The necessity of carrying observations of 

 Several different factors at the same time makes a scheme 

 of recording data essential to convenient work. For 

 this purpose, a lot-card for Cheddar cheese is introduced 

 here and the pages given to particular factors are in- 

 dicated in the space intended for the recording of observa- 



1 The authors acknowledge here the helpful suggestions and 

 criticisms of G. C. Button, New York State Cheese Instructor. 



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