. Cyclopedia of farm animals. Domestic animals; Animal products. 208 THE MAKING OF CHEDDAR CHEESE THE MAKING OF CHEDDAR CHEESE By J, A. Ruddick The Cheddar belongs to the class known as the "hard" or pressed cheese, which includes such other kinds as the Cheshire and the Gloucester of England, the Dunlop of Scotland, and the Edam and the Gouda of Holland, the Gruyere of Switzer- land and certain departments of France, and the Parmesan of Italy. There are several varieties of semi-hard cheese, the manufacture of which involves to some extent the principles employed in the manufacture
. Cyclopedia of farm animals. Domestic animals; Animal products. 208 THE MAKING OF CHEDDAR CHEESE THE MAKING OF CHEDDAR CHEESE By J, A. Ruddick The Cheddar belongs to the class known as the "hard" or pressed cheese, which includes such other kinds as the Cheshire and the Gloucester of England, the Dunlop of Scotland, and the Edam and the Gouda of Holland, the Gruyere of Switzer- land and certain departments of France, and the Parmesan of Italy. There are several varieties of semi-hard cheese, the manufacture of which involves to some extent the principles employed in the manufacture of both the hard cheese and the soft moldy cheese. It may be stated at the outset -that this descrip- tion of the process of Cheddar cheese-making does not cover the manufacture of the soft, weak-bodied cheeses, which sometimes go by the name of " Ched- dar" in the United States. Such cheeses are really not Cheddars and should not be described as such. The true Cheddar cheese has a firm, waxy, meaty texture, which will keep for a year or more in good condition at a temperature of 60 degrees. The process as herein described, will make a cheese of this character from good milk. If a slightly softer cheese is required, it is necessary to leave rather more moisture in the curd and to prevent the development of so much acid. It is recognized that modifications of the process are necessary in various circumstances, but the principles involved are the same in all cases. Cheese cannot be made by formula. Experience and judgment on the part of the cheese - maker are essential, and he must determine, in every case, how much moisture to leave in the curd, how much acid to develop, how The composition of Cheddar cheese. The percentage composition of Cheddar cheese varies greatly in different samples. The slightest modification in any of the different parts of the process of its manufacture, and the age of the cheese, are important factors in this connection. A cheese when green s
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