+221. The washed-curd process+ has been developed in recent years largely in the state of New York. In this method, a regular Cheddar curd is made up to the time of milling. This curd is washed or soaked in cold water during or directly after milling. The theoretical object of this washing is to carry away bad flavors and to reduce over-development of acidity by washing away all traces of whey. However, cheese-makers soon found that it increased the yield and this led some to carry it to extremes. After the curd has been milled, it is covered with cold water. The temperature of this water ranges from 50° F. to 70° F. The curd is stirred in this water for various lengths of time according to the judgment of the cheese-maker. This time varies from five minutes to one hour. Sometimes the vat is partly filled with water and the curd milled directly into the water. This process has certain advantages and disadvantages. The advantages are: if too much acid has developed in the curd, this washing will reduce it so that the cheese will not be sour. Sometimes when bad flavors are present in the curd, washing will tend to overcome or remove them. Its disadvantages are: the larger yield due to excessive soaking tempts the makers to soak curd beyond the time needed to relieve the initially sour condition. Curd soaked in this way produces cheeses containing percentages of water so high as to lower their quality. This increases the yield sometimes as much as 3 to 5 per cent. Such a cheese is very soft in texture and does not cure like a Cheddar cheese which has not been washed. Part of the lactic acid, milk-sugar[100] and the inorganic salts are removed by this washing. A washed-curd cheese will sometimes rot, due to the activity of the putrefactive bacteria, and to the lack of the restraining effect of the lactic acid-forming bacteria. Some washed-curd cheeses are so soft that they will not retain their normal shape. A washed-curd cheese is never sour because the milk-sugar and lactic acid have been removed by washing. +222. English dairy cheese.+--In some localities cheeses are still made on the farms. These are mostly produced after the stirred-curd process, hence are soft-bodied and open-textured. They usually weigh ten to twelve pounds and are three to four inches thick and twelve inches in diameter. +223. Pineapple cheese.+--This variety derives its name from the fact that the cheeses are made in about the size and shape of a pineapple. The curd is made after the Cheddar process from either whole milk or partly skimmed milk. It is pressed in molds shaped like a pineapple. The cheeses are then hung in nets to give the checked appearance on the surface. They are rubbed with linseed oil to prevent the surface cracking, and finally are shellacked.