COMPOSITION OF CHEDDAR CHEESE 235 



98F. in winter, and to 105 F. to 1 10 F. in summer. After 

 temperature is up, it is stirred occasionally with a rake 

 until the whey is drawn at 0.14 to 0.15 of 1 per cent 

 acidity. 



The curd is hand-stirred as soon as the whey is nearly 

 drained off, and raked to each side of the vat to drain more 

 thoroughly, when it is quickly stirred again to keep it 

 from lumping or matting. Salt is now added at the rate 

 of ij pounds to 100 pounds of curd, and stirred in thor- 

 oughly several times. During the salting process, cold 

 water is allowed to run under the vat, the hot water hav- 

 ing been run off previously. 



Curd is put into cloths at a temperature of 80 to 85 F. 

 No cheese hoops are used. Two sets of press cloths are 

 necessary ; one set is ready to use while the other is still 

 on the cheese in the press. These press cloths are about 

 one yard square. The press cloths are all laid out evenly 

 one on top of the other, as many as there are cheeses. 

 They are then taken together and spread out over the 

 top of a large, open tin milk-pail, and pushed down in 

 the center to the bottom of the pail, with the edges hang- 

 ing over the top. A common one-gallon lard pail is used 

 to measure the curd into the press cloths. A lard pail 

 full will make a cheese weighing six and one-half pounds, 

 which is the popular size. After a pailful has been put 

 into the press cloth, the four corners are caught up with 

 the left hand, while with the right hand the curd is formed 

 round and the press cloth straightened and the other 

 corners in turn taken up. The press cloth is now taken 

 up tight over the curd with the left hand, while the 

 cheese is given a rolling motion on the table with the right 

 hand, pressing at the same time to expel some of the 

 whey. This twists the press cloth tight over the curd, 



