MAKING DIFFERENT KINDS OF CHEESE 415 



to hasten the process at every stage and prevent the 

 formation of lactic acid. In one case, we work to 

 produce an acid curd; in the other, a curd as free as 

 possible from acid. 



(5) The details of salting and curing differ 

 radically in the two methods. In general, the 

 manufacture of Edam cheese requires labor and care 

 in giving attention to many more details than the 

 manufacture of cheddar cheese, however much the 

 latter should have for best success. 



(6) Edam cheese sells for two or three times as 

 much per pound as the best American cheddar. 



GOUDA CHEESE 



Gouda cheese is a sweet-curd cheese made from 

 whole-milk. In shape, the Gouda cheese is somewhat 

 like a cheddar with the sharp edges rounded off and 

 sloping toward the outer circumference at the middle 

 from the end faces. They usually weigh lo or 12 

 pounds each, though they vary in weight from 8 to 

 16 pounds. They are largely manufactured in southern 

 Holland, and derive their name from the town of the 

 same name. 



Kind of milk used. — Fresh, sweet milk that has 

 been produced and cared for in the best possible 

 manner. 



Temperature of milk before adding rennet. — The 



temperature of the milk should be brought up to a 

 point not below 88° F. nor much above 90° F. When 

 the desired temperature has been reached and has 

 become constant, then the coloring-matter is added 

 and thoroughly incorporated by stirring before the 

 rennet is added. 



