98 CHEESE AND CHEESE-MAKING 



aid the development of acidity. Next clean 

 down the sides and bottom of the vat, and with 

 the hands stir well for about fifteen minutes, 

 when scalding should begin. 



SCALDING. The scalding is only partial, and 

 the curd at the termination of it is considerably 

 softer than that produced in Cheddar scalding. 

 The scalding should be gradual, and a rate of 

 i in five minutes is very suitable. Scald until 

 a temperature of 92 to 94 is reached, and 

 during the whole process careful and continuous 

 stirring is required. When the correct temper- 

 ature is reached, continue the stirring until the 

 curd is quite firm, and the corners are rounded. 

 Then allow the curd to settle for about an hour, 

 or until it leaves the sides of the vat. Next cut 

 the curd up the middle, roll it up to one end 

 of the vat, and let off the whey. 



DRAINING THE CURD. When the whey 

 has drained off cut the curd into blocks, and 

 place it at one end of the vat. Then put a rack 

 in the bottom of the vat, spread a cloth on it, 

 and place the curd upon it, carefully covering 

 it with a dry cloth. Turn the curd every ten 

 minutes, and at each turning break it up into 



