Milch Cows and Dairy Farming / Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

by Charles Louis Flint

Cheddar Cheese

is another variety in high repute for its richness, and commands a high price in the market. It is made of new milk only, and contains more fat than the egg. It is, indeed, too rich for ordinary consumption. The milk is set with rennet while yet warm, and allowed to stand still about two hours. The whey first taken off is heated and poured back upon the curd, and, after turning off the remainder, that is also heated and poured back in the same manner, where it stands about half an hour. The curd is then put into the press, and treated very much as the Cheshire up to the time of ripeness.