METHODS OF MANUFACTURING CHEDDAR 7 1 



owing to its requiring materials which are 

 always at hand, and similar materials to those 

 you are going to use in the actual cheese- 

 making. The ripening or development of 

 acidity is done with the object of aiding the 

 coagulating action of the rennet, to assist in 

 expelling moisture from the curd, and to shorten 

 the whole process of manufacture. 



RENNETING. Assuming that the correct 

 amount of acidity is developed, and that the 

 temperature of the milk is 82 to 85, depend- 

 ing on the season of the year, the atmo- 

 spheric conditions of the day, &c., we add a 

 sufficient quantity of rennet to ensure coagula- 

 tion in 45 to 60 minutes. Usually 4 to 4! oz. 

 of Hansen's rennet extract to each 100 gallons 

 of milk is sufficient. After thoroughly stirring 

 the milk and rennet, cover the vat with a cloth, 

 and leave the curd until firm enough for cutting. 

 When the curd makes a clean break over a 

 finger inserted under and along its surface, it 

 is ready for cutting. If cut before it is firm 

 enough, you get a white whey owing to loss 

 of fat, and this will happen however carefully 

 the cutting is performed. If, on the other hand, 



