Definitions for "Cheddaring"
Keywords:  curd, whey, milled, vat, cheese
A cheese that is 'cheddared' has its curd cut into blocks which are turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen minutes for about one-and-a-half hours.
The process during Cheddar cheesemaking after the whey is drained from the curds. The curds are then kept warm for approximately 90 to 120 minutes.
Treatment of the curd following removal of the whey, in order to produce a sufficiently dry, firm and acid condition for milling.