From behind a glass viewing gallery, visitors to the Cheddar Gorge Cheese Company can watch cheesemakers perform the intensely physical ritual of cheddaring. They shovel heated curds onto a cooling table, squeeze them into blocks, pull a large cheese knife through to cut the blocks before turning, stacking, squeezing and re-cutting the blocks as soon as the curds begin to knit together to remove every last remnant of whey.