Pineapple cheese, while of American origin, is really very much
like English Cheddar cheese, except that it is harder. But while these
fancy cheeses are desired by some persons and have a moderately large
sale, the cheese for which there is the most demand in America is the
so-called American Cheddar cheese, which, as has been stated, is made
according to the method used for English Cheddar cheese.
34. AMERICAN CHEDDAR CHEESE.--Since American Cheddar cheese is the kind
that is commonly used in this country, the way in which it is made will
be well to know. The milk used for this kind of cheese is first
inspected as to cleanliness and the extent of fermentation it has
undergone, and when these points are ascertained, it is _ripened_; that
is, allowed to sour to a certain degree of acidity. At this stage,
coloring matter is added, after which the milk is prepared for setting
by bringing it to a certain temperature. With the temperature at the
right point, rennet is added to coagulate the milk, or form the curd.
The milk is then allowed to remain undisturbed until the action of the
rennet is at a certain point, when the curd is cut into little
cube-shaped pieces by drawing two sets of knives through it and thus is
separated from the whey. As soon as the curd is cut, the temperature of
the mass is raised to help make the curd firm and to cause the little
cubes to retain their firmness, and during the entire heating process
the whole mass is stirred constantly to assist in the separation from
the whey.
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