‘*Home-Trade,’’ or ‘‘Stirred-Curd.”’ 193 
or export are in the main similar. In fact, the two 
processes merge into one another in such a way that 
we find a regular gradation in the cheese from the 
softest, mildest, short-keeping stirred-curd cheese on 
the one hand to the most solid, long-keeping ched- 
dar on the other. The distinctive differences in the 
two processes of manufacture are that in the home- 
trade cheese, after the whey is drawn from the curd, 
the curd is not allowed to mat into a mass or ched- 
dar, but is kept stirred in such a way that the whey 
will drain off until it is dry enough so that the par- 
ticles of curd will not unite. It is then salted and, 
with more or less further maturing of the curd, is 
pressed and cured. The character of the resulting 
cheese, however, depends quite as much upon the 
amount and character of the changes that go on in 
the curd after the whey is drawn, and before it is 
put into press, as upon the mere fact of allowing it 
to pack in a mass (cheddar) or keeping it apart by 
stirring. If the cheddar variety is ground shortly after 
matting, and immediately salted and put to press, 
the resulting cheese will resemble the stirred-curd 
type. On the other hand, if the stirred-curd is kept 
warm and frequently stirred, many of the same 
changes will go on as in the cheddared curd, and 
the cheese when cured will resemble the cheddar 
type. 
Another distinction between the two processes is 
that in the case of the cheddar cheese the aim is to 
get rid of all the water consistent with a compact 
union of the particles of casein. In the manufac- 
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