• A hard, scalded and spun-curd smooth-textured, pale yellow cheese made from unpasteurized cows’ milk. It is started with fermented whey and rennet and the curd is warmed and washed to reduce calcium which makes it more pliable. It is then cheddared and drained, moulded by hand into a variety of shapes, cooled, brined and ripened at high humidity and strung in pairs when moulds develop on the surface. It is brushed and washed before sale. Used for dessert and cooking, as it matures the flavour increases in intensity. The mature form contains 33 per cent water, 35 per cent fat, 28 per cent protein and 4 per cent salt.