liquid calcium cloride	_____		1	store bought milk needs this
temperature	_____		2	clean this with solution that removes dirt and sanitizes
smaller	_____		3	milk turns to curd during
larger	_____		4	when aging cheese it should be covered in this
lactic bacteria	_____		5	leftover liquid after milk has been curdled and strained
seasoning	_____		6	germicide dipping kills this on teats
cheddaring	_____		7	curds cut into strips
quarter	_____		8	other ingredients needed to make a specific kind of cheese
cheese wax	_____		9	squirts of milk are removed each
additives	_____		10	softer cheese curds are cut
coagulation	_____		11	wrap curds in cheese-cloth and use this
pathogens	_____		12	specific cheeses require this (mozzarella)
whey	_____		13	some recipes require this
double boiler	_____		14	harder cheese curds are cut
hot water treatment	_____		15	freach herbs are used for
teats	_____		16	is added to ripen the milk
salt	_____		17	increase slowly 2 every 5 minutes
cheese-cloth	_____		18	drain the curds through this
cheese press	_____		19	used to warm the milk