250 Milk and Its Products 



nails of the process first em-ployed at least 250 years 

 ago, in the district about the village of Cheddar in 

 Somerset, England, from which it takes its name, 

 and from which it has spread more or less over 

 the whole world. Cheddar cheese is still made in 

 Somerset, as well as in other parts of Great Britain, 

 notably Ayrshire. It is with minor variations the 

 process most commonly employed in the United States, 

 Canada and Australia, and one of its distinctive fea- 

 tures, namely the matting of the curd after the whey 

 is drawn, is used in making many other varieties 

 of cheese, as the Cheshire, Leicestershire and Derby- 

 shire in England, the Edam and Gouda in Holland, 

 and perhaps others. 



