206 THE BOOK OF CHEESE 



curd and the temperature. The higher the curd is piled, 

 the more water it will retain (assimilate), so that the 

 amount of moisture in the curd is regulated by the size 

 of the pieces into which it is cut and the rapidity and 

 depth to which it is piled. 



The curd should not be left too long from the time it 

 is turned until it is turned again. This period is usually 

 about ten to fifteen minutes. The moister the curd, the 

 more often it should be turned. In turning, care should 

 be taken to keep the ends at the same temperature as 

 the remainder. This can be done by piling them inside, 

 thereby keeping them warm. There is a tendency for 

 the ends of the pieces of curd to remain granular and so 

 cause an open-textured cheese. 



During the cheddaring process, the temperature should 

 be reduced uniformly and gradually. If there is danger 

 of the curd becoming too cold, the vat should be covered 

 and a pail of hot water may be placed inside, if it is deemed 

 necessary. The temperature of the curd should not be 

 allowed to go below 85 to 90 F. If kept too warm, the 

 curd will become soft and plastic, and if too cold, it will 

 not mat together. 



While the curd is being turned and piled, its physical 

 properties are changing. The acid develops. When 

 the cheddaring process is completed, the curd should be 

 elastic, smooth and fibrous. The curd should have the 

 close meaty texture desired in the cheese. If this step 

 in the process is neglected, defects may appear later in 

 the body, texture and flavor of the cheese. Attempts 

 to pile the curd too fast result in a soft, mushy, open-tex- 

 tured product. Such cheese has mechanical holes, in 

 which moisture collects, and so is likely to cause rot 

 while curing. 



