Hand-book on Cheesemaking, by George Newell, Part 1
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The History of Cheese Production in Herkimer County New York
Cheddar and Herkimer methods so closely resemble each other, that the only differences of any consequence are such as necessarily grow out of the difference of climate. The cheese made by this method requires less time for the ripening process, and thus is sooner ready for the market. A curd mill is now indispensable to a factory, and a self-sulting one is indispensable where only one man is employed. Cheese had been sent abroad in small amounts for many years but when once by good quality and uniformity, it had secured a firm foothold, the amount exported increased with astonishing rapidity.
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