MAKING DIFFERENT KINDS OF CHEESE 417 



continual pressure amounting to lo or 20 times its 

 own weight and kept for about half an hour. The 

 first bandage is put on in very much the same man- 

 ner as the bandage in Edam cheese-making. The 

 cheese is then put in press again for about one hour. 

 The first bandage is then taken off and a second one 

 like the first one put on with great care, taking pains 

 to make the bandage smooth, capping the ends as 

 before. The cheese is then put in press again and 

 left 12 hours or more. 



Salting and curing. — When the cheese is taken 

 from the press the bandage is removed and it is 

 placed for 24 hours in a curing-room like that used 

 in curing Edam cheese, as previously described (p. 

 412). Each cheese is then rubbed all over with dry 

 salt until the salt begins to dissolve, and this same 

 treatment is continued twice a day for ten days. 

 At the end of that time, each cheese is carefully 

 and thoroughly washed in warm water and dried 

 with a clean linen towel. The cheeses are then 

 placed on the shelves of the curing-room, turned 

 once a day and rubbed like cheddars. The tempera- 

 ture and moisture are controlled as described in the 

 curing process of Edam cheese. If the outer surface 

 of the cheese gets slimy at any time, they are care- 

 fully washed in warm water and dried with clean 

 towels. Under these conditions, the cheese ripens in 

 2 or 3 months. 



Utensils employed in making Gouda cheese. — 



The molds, continual press and curing-room are 

 the only things needed in the making of Gouda 

 cheese that differ from the utensils employed in 

 making cheddar cheese. The mold used for Gouda 



