Joseph Harding

Certainly, Harding introduced new equipment into the process of cheese making, including a "revolving breaker" for curd cutting, which saved much manual effort.

Joseph Harding was related to the family of Richard Hardinge (c1593 – ), groom to the Bedchamber to Charles II and Member of Parliament in 1640 for Great Bedwyn.

They had to pour it into a receiver outside the dairy wall, whence by means of a pipe it was conveyed inside to the cheese tub... [Here follows details of the method – R.D.R].

It will be noticed that he did not use either the acidimeter or sour whey, but he lifted the make out of the old ruts of mere practical chance and introduced to it the more definite methods of science.

[10][11] Joseph Harding described good cheese as: "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazlenut".

He stated "the milkers may not enter the dairy, a tin receiver is placed outside the house, into which the milk is poured and conveyed to the cheese tub by a conduit, at each end of which is a strainer to prevent any filth from the yard from passing into the cheese-tub".

[16] As a result of Willard's visit, cheddar cheese production and its popularity increased enormously in the United States.

[16] As a result of Harding's willingness to share his knowledge with foreign cheesemakers, later makers of cheddar from the West of England faced severe competition, in particular from intensive production in North America.

His literary capabilities were of no mean order, and some of his poetry and prose shows great talent, while his work for his church was also noteworthy.