The stage of manufacturing Cheddar cheese and similar cheeses where the curd is cut into small pieces, often cubes, to drain the whey before being stacked and turned.
Alternative form of rennet [An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.]
Alternative form of sour milk [A kind of dairy product produced by causing raw milk to somewhat congeal by addition of acid or fermentation through bespoke acidification cultures.]
(archaic) Curd produced from milk by adding acetic acid, after rennet has ceased to cause coagulation.
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