32 SCIENCE AND PRACTICE OF CHEESE-MAKING 



to 0.30 per cent of acidity in the whey running 

 from the curd after it has been stirred dry enough 

 and piled up for cheddaring. The amount of acidity 

 developed will depend on the character of cheese 

 desired and upon the amount of moisture left in the 

 curd. A firm export cheese requires more acidity 

 and less moisture than a quick-ripening cheese for 

 home trade. 



STIRRING CURD TO DRY IT 



The proper place to stir and to dry the curd is 

 in the whey, from the time the whey has reached 

 the curd level until it is all removed. This gives 

 a brighter and better color to the curd and re- 

 quires less labor than when stirring is delayed 

 until all whey has been removed. If the curd is 

 not properly firmed, vigorous hand-stirring may 

 cause serious loss of fat here. Too much free whey 

 should not be left around or in the pieces of curd 

 at this, time, as it enables lactic acid to develop too 

 fast, owing to the presence of the milk-sugar in the 

 whey (p. 45)- 



CHEDDARING THE CURD 



This operation is the main distinctive feature of 

 the cheddar method of cheese-making. It consists 

 essentially of two operations or a continuation of 

 one operation in two stages : ( I ) Piling or matting 

 of curd and (2) cutting curd into strips and con- 

 tinuing the operation of piling and repiling. 



Piling or matting curd. As soon as the curd has 

 been stirred enough to become sufficiently dry, it 



