CHEDDAR CHEESE-MAKING 205 



or in the curd sink, the process is practically the same. 

 The object of cheddaring is three-fold : (1) to control the 

 incorporation of moisture; (2) to control undesirable 

 ferments, if present in the curd; (3) to develop the 

 texture desired in the cheeses. 



After the curd in the vat has become matted so that 

 the particles stick together, the masses on either side of 

 the central channel are cut crosswise into strips with a 

 cheese knife (Fig. 38). The width of the strip depends 

 on the water-content of the curd at this stage. The 

 more water, the smaller should be the pieces of curd. 

 This allows the whey to drain away much more rapidly. 

 As soon as the strips of curd are cut, they should be turned 

 over or stood on edge. A drain should be left along the 

 middle line of the 

 vat and on each 

 side. This permits 



. FIG. 38. A cheese knife. 



the whey to run 



away freely. If, on the other hand, the outlet is dammed 

 up, the curd may become " whey-soaked/' This pro- 

 duces a soft mushy cheese which sometimes is "acidy" 

 or sour. After the curd is turned each time, all crumbs 

 of curd broken off should be brushed underneath the 

 masses of curd so that they will mat with it. They 

 should never be placed on top of the curd because 

 they will not unite but will become dry and hard. If 

 the crumbs are not kept brushed up, they become dry 

 and will cause an open textured granular cheese and 

 possibly lumps in the cheese. After the pieces of curd 

 have been turned several times, and the whey has fairly 

 completely drained away, they may be piled first two 

 deep, then three deep and so on, the depth of the piling 

 being gauged by the softness or amount of water in the 



