American Cheddar, Factory System 



11 



"Cheddaring" or "Matting" the Curd 



will leave threads sticking to the iron. Depending upon the matur- 

 ity of the curd, the threads will break at a length of from l/o to 2 

 inches. Usually fermentation is considered sufficient when threads 

 1% inches long are formed by this test. 



Salting. The matting is then interrupted by breaking up and salt- 

 ing the curd. This 

 can be done by hand 

 or by a curd-mill 

 which cuts or breaks 

 up the curd and per- 

 mits a thorough mix- 

 ing in of the salt. 

 Two or three pounds 

 of salt to one hundred 

 pounds of curd, or the 

 curd from 1,000 lbs. 

 of milk, is the usual 

 Curd Mill ratio. 



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