CHAPTER XII

CHEDDAR CHEESE-MAKING 184-221

The lot-card, 192; The milk, 193; Ripening the milk, 194; Setting or coagulating, 195; Cutting, 196; Heating or "cooking" the curd, 197; Removing the whey, 198; Hot-iron test, 199; Firmness of the curd, 200; Gathering the curd together, 201; Matting or cheddaring, 202; Milling the curd, 203; Salting, 204; Hooping the curd, 205; Pressing the curd, 206; Dressing the cheese, 207; Handling over-ripe and gassy milk, 208; Qualities of Cheddar cheese, 209.