White Mild Cheddar Block

The cheddaring process for artisan cheeses, which involves stacking blocks of curd by hand to help drain whey, is carried out in automated machines for block cheeses with capacities of up to 15 tonnes per hour. The 18kg cheeses, which are formed into straight-edged blocks to make cutting easier, are matured in sealed plastic bags to stop a rind from forming and to prevent weight loss.