Step Four

Cheddaring

 

  • After the whey is drained, the curds are pressed and cut into loaves, and then the loaves are stacked and turned to squeeze out more whey.

  • Salt is then added for flavor and to slow the ripening process.

 

  • It is at this stage that the curds are ready to enjoy—fresh out of the kitchen.

< Step Three | Step Five >

 

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