10 



The Story of Cheese 



regulated by opening the steam valve little by little. Through the 

 ■'cooking" the pieces of curd shrink to some extent and are hardened 

 so that they will gradually 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. 



Cutting tlie Curd 



Cheddaring or Matting. After thorough draining, the curd is 

 packed together in the bottom of the vat or on a "sink" provided 

 with a false bottom covered with cheese-cloth. After fermenting 

 for 10 or 1.5 minutes it is cut into large pieces which are again 

 packed together for further matting. The exact condition to be 

 attained can be determined only by experience. 



A simple test, the "Hot Iron Test," may, however, help the 

 cheese maker to judge of this point. A handful of curd squeezed 

 together and touched to a hot steam pipe or an iron rod heated 

 almost red-hot in the fire under the boiler, and slowly withdrawn. 



