90 THE STORY OF MILK 



New York whence it spread into Pennsylvania, Ohio 

 and the West, as well as to Canada. To-day Wisconsin 

 makes more cheese than all the other states together 



Joseph Harding, who David H. Burrell, Jesse Williams, father 

 systematized the mak- who introduced labor- of the American fac- 

 ing of Cheddar cheese ^^^^",? machinery and ^ory system 



^ supplies m the cheese 



m England factories 



and Canada largely supplies England with Cheddar 

 cheese of excellent quality. 



The Factory System 



The milk is delivered in the morning by the farmers 

 at the factory and is weighed and strained through 

 cheese-cloth into the cheese vat. When it is all in the 

 vat it is warmed to a temperature of 86° F. by letting 

 steam into the water surrounding the bottom and sides 

 of the jacketed vat. 



Ripening.^ — The milk should be slightly acid, not 

 noticeably sour, yet sufficiently ripened for the proper 

 fermentation to take place in the process that follows. 

 The best cheesemakers regulate the ripening by adding 

 a starter to the sweet milk and allowing the lactic acid 



