WENSLEYDALE CHEESE-MAKING IOQ 



PARTIAL SCALDING. Sufficient whey is now 

 drawn off, so that when heated it will raise the 

 temperature of the contents of the vat to what 

 it was previous to renneting ; the whey taken 

 off should not be heated to more than 130 F. 

 After adding the heated whey, stir constantly 

 for about half-an-hour, and then allow the curd 

 about twenty minutes to settle. It is not always 

 necessary to even partially scald in the making 

 of Stilton-shaped Wensleydales ; indeed in 

 summer-time it is only requisite when the 

 weather is damp and cold, or whenever the 

 curd seems as if it would be long in getting 

 dry and firm. When "flats " are made scalding 

 is always requisite. 



In case of not scalding the curd, the stirring 

 is longer continued, and the curd is given a 

 longer time to settle. The whey is let off when 

 the curd is in the right condition. This, 

 however, is not easily described, and experi- 

 ence is the only guide. One sign of suffi- 

 cient scalding is that you have 16 to 1 8 Ibs. 

 of curd from 12 gallons of milk. If more 

 the curd is too moist, if less it is too dry. 

 The whey is usually drawn off one and a half 



