CHEESE 95 



stirring with a rake and the hands, and are not allowed 

 to pack at the bottom of the vat. The heating is easily 

 regulated by opening the steam valve little by little. 

 Through the ^^ cooking'' the pieces of curd shrink to 



Cutting the curd 



some extent and are hardened so that they will grad- 

 ually stand livelier stirring without losing butter-fat. 

 After the cooking the curd is left for an hour or so in 

 the whey for a slight acidity to develop and it is then 

 shoved toward the sides of the vat and the whey is 

 drained off. Here again the ''Acid Test" may assist 

 in determining when the whey should be drawn. 



Cheddaring or Matting. — After thorough draining, 



