METHODS OF MANUFACTURING CHEDDAR 79 



temperature, for although the making of a 

 Cheddar depends so largely on success in the 

 first stages of the operation, there is yet a 

 possibility of spoiling the best of curds if due 

 attention is not given to the temperature of 

 the ripening-room. When the temperature is 

 too low the result is a soapy cheese lacking 

 body and flavour; when too high, sweating 

 occurs, loss of fat, and dryness in the cheese. 

 The cheese must be turned daily for six weeks. 

 Neglect to turn results in redness on the ends 

 of the cheese, and moisture descends to the end 

 which is resting on the racks. A certain amount 

 of ventilation is necessary, but there must be 

 no draughts. Usually the room is kept dark, 

 which, however, is of little if any advantage, 

 except that cheese-flies are not then quite so 

 numerous. 



