..."All cheese consists essentially of the curd, mixed with acertain portion of the fatty matter, and of the sugar of milk... 
Richard L. Allen 「Domestic Animals」
...) Fromthis milk the curd separates naturally by gentle heating...
Richard L. Allen 「Domestic Animals」
...New varieties of cheese are formed by mixing vegetable substanceswith the curd...
Richard L. Allen 「Domestic Animals」
...A green decoction of two parts of sageleaves, one of marigold, and a little parsley, gives its color tothe green cheese of Wiltshire; some even mix up the entireleaves with the curd...
Richard L. Allen 「Domestic Animals」
...The stomach of the newly killed animal contains a quantityof curd derived from the milk on which it has been fed...
Richard L. Allen 「Domestic Animals」
...But in some places, the practice prevails of washingthe curd with hot water, after the whey has been partiallyseparated from it...
Richard L. Allen 「Domestic Animals」
...The water in which the curd is washed,after standing twenty-four hours, throws up much oily matter,which is skimmed off and made into butter...
Richard L. Allen 「Domestic Animals」
...This she does for ten or fifteen minutes, after which the curdis allowed to subside, and the whey is drawn off...
Richard L. Allen 「Domestic Animals」
...On the same principle, in making the Stilton cheese, the curdis not cut or broken at all, but is pressed gently and with caretill the whey gradually drains out...
Richard L. Allen 「Domestic Animals」
...Thus, while it is of importance that all the wheyshould be extracted from the curd, yet the quickest way maynot be the best...
Richard L. Allen 「Domestic Animals」
...In making the large Cheshire cheeses, the dried curd, for asingle cheese of sixty pounds, is broken down fine and dividedinto three equal portions...
Richard L. Allen 「Domestic Animals」
...In the counties of Gloucester and Somerset the curd ispressed without salt, and the cheese, when formed, is made toabsorb the whole of the salt afterwards through its surface...
Richard L. Allen 「Domestic Animals」
...Another mode of improving the quality of cheese, is by theaddition of cream or butter to the dried and crumbled curd...
Richard L. Allen 「Domestic Animals」
...It has a mostoffensive odor and may contain clumps of curd...
U.S. Department of Agriculture 「Special Report on Diseases of Cattle」
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