METHODS OF MANUFACTURING CHEDDAR 77 



the curd should not be above 80. The salt 

 hardens the curd, helps to dry it, has a slight 

 antiseptic action and therefore arrests decay to 

 some extent, and also has a tendency to check 

 further development of acidity in the curd. After 

 adding the salt stir the mixture well for fifteen 

 minutes, which will ensure thorough incorpora- 

 tion of the salt and the curd. When the tem- 

 perature of the curd is 70 to 75 it is ready for 

 putting into hoops which are lined with a cloth. 

 In filling the hoops press carefully with the 

 closed hand. After the hoop is full place it in 

 the press. 



PRESSING. The pressure must be gradually 

 applied, and should reach 10 cwt. in two hours' 

 time, at which pressure it is allowed to remain 

 over night. If pressing is excessive during the 

 first few hours, fat is expelled with the whey, 

 and the quality of the cheese is lowered. Besides 

 this, a hard firm coat round the external portion 

 of the cheese is got, which checks the drainage 

 of the whey. The object of pressing is to bind 

 and consolidate the curd, and to expel whey. 

 A suitable temperature in the press-room (60) 

 aids the objects of pressing. The morning next 



