New York whence it spread into Pennsylvania, Ohio and the West, as well as to Canada. To-day Wisconsin makes more cheese than all the other states together and Canada largely supplies England with Cheddar cheese of excellent quality.
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Joseph Harding, who systematized the making of Cheddar cheese in England
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David H. Burrell, who introduced laborsaving machinery and supplies in the cheese factories
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Jesse Williams, father of the American factory system
The Factory System
The milk is delivered in the morning by the farmers at the factory and is weighed and strained through cheese-cloth into the cheese vat. When it is all in the vat it is warmed to a temperature of 86° F. by letting steam into the water surrounding the bottom and sides of the jacketed vat.
Ripening.—The milk should be slightly acid, not
noticeably sour, yet sufficiently ripened for the proper
fermentation to take place in the process that follows.
The best cheesemakers regulate the ripening by adding
a starter to the sweet milk and allowing the lactic acid
