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.
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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.