I couldn’t include pictures in Cheddar: A Journey to the Heart of America’s Most Iconic Cheese so I am going to annotate the book here on my website. That sounds like fun, right? As you’d expect, this chapter has a lot of technical cheese stuff.
Drain that way!
Slab it out!
Check out that cheddaring!
From the New York State Museum of Cheese:
Six seconds of milling:
The Widmer Cheese factory tour is great for seeing how cheddar is made:
Gordon ("Zola") Edgar 