250 Milk and Its Products 
tails of the process first employed at least 250 years 
ago, in the district about the village of Cheddar in 
‘Somerset, England, from which it takes its name, 
and from which it has spread more or less over 
the whole world. Cheddar cheese is still made in 
Somerset, as well as in other parts of Great Britain, 
notably Ayrshire. It is with minor variations the 
process most commonly employed in the United States, 
Canada and Australia, and one of its distinctive fea- 
tures, namely the matting of the curd after the whey 
is drawn, is used in making many other varieties 
of cheese, as the Cheshire, Leicestershire and Derby- 
shire in England, the Edam and Gouda in Holland, 
and perhans othors. =” 
