320 AGRICULTURE FOR COMMON SCHOOLS 



whey is separated from the curd by pouring off and by strain- 

 ing through a cloth. Usually the mass is hung up in the 

 strainer for a couple of hours and allowed to drain. After 

 draining the curd is broken up by crushing in the hand. The 

 curd is now salted to suit the taste and is ready for use. Usu- 

 ally before serving, a small amount of cream, butter, or rich 

 milk is mixed with it. Some persons like spices mixed with 

 it also. Cottage cheese is usually served fresh. Cottage 

 cheese is also known as Dutch cheese, pot cheese, and 

 schmierkase. 



Cheddar Cheese. — While most of the cheese in America 

 is made in regular cheese factories, in sections where dairying 

 is the principal industry cheese is often made on the farm. 

 The most common kind is that known as cheddar cheese or 

 some modified form of it The name cheddar comes from 

 a town in England where the cheese was first made centuries 

 ago. 



The process of making cheddar cheese, according to one of 

 the best authorities,* is briefly as follows: 



1. Setting. — The whole milk is warmed to a temperature 

 of 82° F. and ripened to the right degree of acidity, which is 

 determined by an acid test. Rennet is then added at the rate 

 of two or three fluid ounces per one thousand pounds of milk, 

 and thoroughly mixed with the milk. The rennet coagulates 

 the milk in ten to fifteen minutes, and in about thirty minutes 

 the mass is ready to cut. 



2. Cutting. — This coagulated mass is called the curd. In 

 order to remove the water from the mass it is necessary to cut 

 the curd into small blocks. This is done by knives specially 

 made for the purpose. The cutting is done crosswise, length- 



* Wing: Milk and Its Products. 



