Cheesemaker

Cheesemaking preserves the food value of milk in a concentrated form. Once enough acid has developed, rennet is added and the milk sets into curds; the curds are packed into molds and pressed so the whey drains out.

In 1900 enumerators were told not to confuse a dairyman, whose farm work was chiefly with the dairy, with an employee of a butter and cheese factory, who was to be returned by some distinctive term of his own.