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.
Found on
https://www.encyclo.co.uk/local/21294
The process used in making Cheddar whereby piles of small curds, which 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 the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into cur....
Found on
https://www.encyclo.co.uk/local/21633
No exact match found.
