Their claim to fame: the Vermont cheddar ... into cheese. And as the cheese is formed, big steel wires break it down into small curds and a liquid known as whey. Once the cheese curds are cooked ...

Medha Imam: Cheese curds! Can you name a more quintessential ... while cheesemakers on the East Coast stick to white cheddar. For a vat that holds 20,000 pounds of milk, Renard's adds only 29 ...

The curd is cut with a large knife into half-inch pieces, then the curds and whey are heated and stirred to remove moisture .

Milk is about 90% water, whereas a cheese like cheddar is less than about 38 ... The cheesemaker’s goal is to remove as much ...