bloc de cheddar

OBS: Cheddar. [...] Le sérum est évacué aussi vite que possible puis le caillé obtenu, après avoir subi un repos de 15 mn, est découpé en blocs de 15 à 17 cm de largeur qu'on retourne cinq à six fois en les maintenant à 33-34 °C pendant 2 h.

OBS: Manufacture of Cheddar Cheese. ... After the whey has drained away completely, the curd is allowed to stand for about 10 to 15 minutes, during which time it forms a continuous spongy mass. It is then cut into blocks 7 to 10 inches long, which are turned at intervals of from 10 to 15 minutes over about 2 hours and then they are piled on top of one another in order to retain heat, increase the pressure, and expel any remaining whey.