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.
Stacking and turning curds at the bottom of the vat every 10 -15 minutes for 11/2 hours.
A cheese that is ‘cheddared’ has the drained curd particles fused into a mass for about one and a half hours before milling, salting and forming into individual cheeses.
The process used in making cheddar whereby piles of small curds that have been separated from the whey are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of proper acidity (pH) and body of the cheese. The slabs are then cut or milled into curds and placed in the cheese mold and pressed.