THE HARD CHEESES 181 



Holland, and derive their name from the town in which 

 they were first made. Fresh sweet milk that has been 

 produced and cared for in the best possible manner should 

 be used. 



189. Method of manufacture. The processes of 

 manufacturing Gouda cheese are as follows : 



Treatment of milk before adding rennet. The tempera- 

 ture of the milk should be brought up to a point not below 

 88 F. nor much above 90 F. When the desired tempera- 

 ture has been reached and has become constant, the color- 

 ing matter is added. One ounce of cheese color for about 

 1200 pounds of milk may be used. The coloring matter 

 should be thoroughly incorporated by stirring before 

 the rennet is added. 



Addition of rennet to milk. The rennet should not 

 be added until the milk has reached the desired tempera- 

 ture (88 to 90 F.) and this temperature has become con- 

 stant. The milk should be completely coagulated, ready 

 for cutting, in fifteen or twenty minutes. The same 

 precautions should be used in adding rennet as those 

 previously mentioned in connection with the manufac- 

 ture of Edam cheese. 



Cutting the curd. The curd should be cut when it is 

 of about the hardness generally observed for cutting in 

 the Cheddar process. The cutting is done as in the Ched- 

 dar process except that the curd is cut a little finer in the 

 Gouda cheese. Curd should be about the size of peas 

 or wheat kernels when ready for press and as uniform in 

 size as possible. 



Treatment of curd after cutting. After the cutting is 

 completed, heating and stirring is begun at once. The 

 heating and constant stirring is continued until the curd 

 reaches a temperature of 104 F., which should require 



