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.