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The most widely purchased and eaten cheese in the world. Cheddar is
shaped like a drum, 15 inches in diameter. Milk is heated to 86 degrees
F, and innoculated with a lactic starter culture. After an hour, rennet is
added. When the curd is firm, it is ground down to marble-sized bits,
which are heated to 100 degrees F. The whey is discarded, and it is
sliced into slabs. The curd is pressed overnight, and stands for 4 days in
a cool atmosphere. In factories, the blocks are vacuum packed and age
for 2 months, while farmhouse varieties are wrapped in cloths. </DIV>