CHEDDAR CHEESE. 49 
102. In Ohio. 
In Ohio the first factory was built by Mr. Budlong, at Char- 
don, Geauga County, in 1860. The second one was built by Mr. 
Bartlett at Munson, Geauga County, in 1861. In 1862 John I. 
Eldridge built the third one in Aurora Township, Portage 
County. The building is yet standing, btit is not in use at this 
time as a new building close by has taken its place. In 1863 
Hurd Bros. built a factory at Aurora Station, which has been in 
continual operation to the present time. After 1863 the fac- 
tories multiplied very rapidly in Ohio. 
103. In Wisconsin. 
In Wisconsin the factory system dates from about 1864, 
when Chester Hazen started a factory at Ladoga, Fond du Lac 
County, and Stephen Faville started one near Watertown. At 
the present time there are about nineteen hundred cheese fac- 
tories in the state, of which number probably about eleven hun- 
dred make Cheddar cheese, the others being Swiss, Brick and 
Limburger. 
104. Two Processes of Manufacture. 
There are two processes of manufacturing Cheddar cheese, 
one, the granular system, in which the curd is kept in the granu- 
lar form from the time the whey is drawn until put to press; 
and the other, the matting system, in which the curd is allowed 
to mat into a solid mass as soon as the whey is removed, and is 
afterward milled to get it into the right condition for salting 
before pressing. 
105. Cheddar System Proper. 
The system in which the curd is matted is termed the Ched- 
dar System. It produces a more meaty texture and uniform 
grade of cheese and has largely superseded the granular system 
at the present time. 
The Cheddar system as improved in the United States and 
Canada has been introduced into Scotland and England through 
Mr. Drummond, an American, in charge of the Kilmarnock 
dairy school. 
The following pages will treat of the best methods as we 
know them today for making Cheddar cheese. 
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