CHAPTER XI. 



CHEDDAR CHEESE MAKING. 



The successive steps in the manufacture of Ched- 

 dar cheese may be conveniently grouped into seven 

 stages or periods, as follows : Period first, setting ; 

 period second, cutting ; period third, heating ; period 

 fourth, cheddaring ; period fifth, grinding ; period 

 sixth, salting and pressing ; period seventh, curing. 



Pernod I., setting. — The rennet is most active at 

 temperatures from near that of the body, 98° to 

 100° F., up to about 130° F., and if added to the 

 milk at these temperatures will most quickly cause 

 coagulation (p. 177), but at high temperatures there 

 is more tendency of the fat to separate, and for this 

 reason the milk is warmed to a degree sufficient to 

 cause fairly rapid coagulation, and at the same time 

 not injure the fat. This will vary from 82° to 86° F., 

 according to conditions. The milk, when brought to 

 the factory, is collected in the vats and the whole 

 mass gradually warmed up to the proper tempera- 

 ture, with frequent gentle stirring to prevent any 

 separation of the fat in the form of cream. When 

 the whole mass is warmed up to 82° the milk is 

 tested for ripeness, and if sufficiently ripe the ren- 

 net is added at once, but if the milk is insuffi- 



(181) 



