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Cut them into five evenly-sized slices.  When you turn the curds out onto your cutting board, they should be semi-solid. The texture will resemble that of jelly or gelatin. Return the sliced curds to the dried, empty stockpot. Cover well with the lid or with aluminum foil. The water should be about 102 degrees Fahrenheit (38.8 degrees Celsius). Make sure that the basin or sink is at least as deep as your stockpot, and fill it 1/2 to 2/3 full so that the part of the stockpot where the cheese rests will be completely submerged. Place the stockpot in the basin, making sure that the water does not reach the lid or seep into the pot itself.  The curds need to be kept at a consistent temperature of 100 degrees Fahrenheit (37.8 degrees Celsius) for 2 hours. Refresh the water, if needed, to keep the contents of the stockpot hot. Turn the slices of cheese curd every 15 minutes. This process is known as "cheddaring," and it is thanks to this process that cheddar cheese has its trademark flavor. Once the 2 hours pass, the curds should be very firm and have a slight shine to them. Remove them and cut the slices into 1/2-inch (1.25-cm) cubes. Place the curds back in the stockpot once cubed. Cover the stockpot and return it to the hot water. Let it sit in the hot water for another 30 minutes.  Make sure that the water is still 102 degrees Fahrenheit (38.8 degrees Celsius). Stir the cheese curds with your fingers every 10 minutes during this stage. Remove the pot from the hot water and add the salt. Stir it in gently using your hands. The salt should completely coat the curds.
Turn the curds out onto a cutting board. Fill a basin with hot water. Place the pot in the hot water. Cut the slices into cubes. Return to the hot water. Add salt.