72 CHEESE AND CHEESE-MAKING 



the curd is too firm, you require to use such 

 force in cutting that you also get a white whey, 

 owing to the injury done to the curd. 



CUTTING. In the old Cheddar system a large 

 single-bladed knife was used. In the Canadian 

 system American cutters are used. With the 

 latter the curd is first cut with a vertical knife 

 lengthwise and crosswise, then with a horizontal 

 knife in the same manner. Clean the sides 

 and bottom of the vat with the hands ; cut 

 again with two knives both ways, and allow to 

 settle ten to fifteen minutes, the shorter period 

 if the curd is hard, the longer if it is soft. The 

 object of cutting is to facilitate the escape of the 

 whey, and cutting into uniform-sized cubes aids 

 in the securing of a good curd. 



BREAKING. After settling, stir the curd care- 

 fully with the shovel breaker or rake for fifteen 

 to twenty minutes, until the curd is the size of 

 peas, and thoroughly intermingled with the 

 whey. Then commence the application of 

 heat or scalding, which usually takes place 

 some forty minutes from the time cutting 

 commences. 



SCALDING. This is done to render the curd 



