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Cheddar Cheese

Is one of the very finest of cheeses. It is pale in color, mellow, and when good resembles a hazelnut in flavor. The cheddar principle pervades the entire cheese-making districts of America, Canada and New Zealand, but no cheese imported by us can equal the cheddars of Somerset and the West of Scotland. Cheddar cheeses are made from 100 to 150 pounds in weight, but the Wilts loaf and the West Gloucester cheeses of England are made upon a principle closely resembling the cheddar. The curd is brought in an hour at from eighty to eighty-five degrees Fahrenheit, broken down, gently heated by the addition of hot whey until the curd has become firm and shotty. The whey is then removed, the curd pressed, cut up, piled, aired to induce the formation of acid, again cut, salted, ground and vatted. It is then pressed and finally removed to the curing-room, where it remains at a temperature of from sixty-five to seventy degrees Fahrenheit, and is regularly turned until it is ripe.