page_title: Manufacture of cheddar cheese
section_title: Stacking loaves
hierarchical_section_title: Manufacture of cheddar cheese / Process / Cheddaring / Stacking loaves
caption_attribution_description: English: Stacking of curds during the cheddering process
context_page_description: The manufacture of Cheddar cheese includes the process of cheddarizing, which makes this cheese unique.
  Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally manufactured. The manufacturing of this cheese has since spread around the world and thus the name has become generically known.
context_section_description: Every ten minutes when the loaves must be turned over, they are stacked. This step uses the weight of the loaves upon each other to help expel additional moisture. The first time this occurs, two loaves are stacked together. The next time, the loaves are turned, and two stacks of two are put together.  When the stacks get large enough (in general, 4 high), stacking stops but the loaves are still turned every ten minutes. This process is complete when the acidity of the whey is between 5.1 and 5.3, so it is checked constantly.
caption: Stacking of the curds during cheddaring
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