Extracting the whey and cheddar processing

The cheese-maker uses a short-teeth rake then his hands to extract the whey. He brings the curds on each side of the vat. This action allows the whey to slowly drain through the center of the vat, through a duct and to an outside basin.

As the cooking process continues, the cheese-maker presses the curds alongside the vat with a slicer, and shapes the curds by cutting it into cubes of 25 cm thick. He frequently turns the cubes for even cooking. This procedure takes about 2 hours and is called cheddaring process.

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