curd mill

noun, apparatus for crushing or cutting up cheese curd in order to facilitate the separation of the whey (“curd, n.” OED)

“In twenty minutes or so you cut the curd, you know, with wired knives, and turn the steam on and cook it a bit, drain some of the whey off and keep working ’til the whey was gone, and cheddar up the sides of the vat, sheepskin it, put the curd mill on and mill the curd into the vat and salt, put it in the hoops. And three 33-pound piles of curd made a 90-pound cheese.”