CHAPTER IX 



CHEDDAR CHEESE 



Cheddak or American cheese is a product made from cow's 

 milk by bringing the larger part of the milk solids together 

 into a condensed form by the coagulation of the casein and the 

 expulsion of a part of the water. The chief purpose of 

 making cheese from milk is to preserve the nutrients in such 

 form that they can be kept for a long time and can be shipped 

 conveniently. With the exception of a portion of the albumin, 

 fat, milk-sugar, and ash, the solids in the milk are preserved 

 in the cheese. The one constituent of the milk which is inten- 

 tionally eliminated is the water. 



Van Slyke and Publow * give the following sizes and styles of 

 American cheddar cheese as they are found on the market. 



Name 



1. Cheddar or export 



2. Flats or twins 



3. Home- trade . . 



4. Daisies .... 



5. Young America . 



6. Longhorn . . . 



7. Picnic .... 



8. Square .... 



9. Print .... 



Shape 



Cylindrical 



Cylindrical 



Cylindrical 



Cylindrical 



Cylindrical 



Cylindrical 



Cylindrical 



Rectangular 



Rectangular 



Approximate 

 Size 



In. diam. 



14-15 

 14-15 

 11-13 

 12-13 



7-8 

 5 



4-5 



Various sizes 



10 X 10 X 2f 



Approximate 

 Weight ,^ 



Pounds 



60-70 

 30-35 

 20-25 

 20 

 8-12 

 12 

 1-2 

 (3-4 in. thick) 

 10 (marked in 

 blocks or 

 prints) 



1 Science and Practice of Cheesemaking, Orange Judd Co. 

 u 289 



