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(1805-76) The leading force in the development of Cheddar and related cheeses, while working at Marksbury, near Bath. His dictum was 'Cheese is not made in the field, nor in the byre, nor even in the cow, it is made in the dairy'.
He kept his dairy scrubbed clean, and to make his Cheddar, he first strained the milk, then added sour whey, to act as a 'starter'. The milk was then heated to 84