182 THE BOOK OF CHEESE 



from thirty to forty minutes. When the curd becomes 

 rubber-like in feeling, the whey should be run off. The 

 whey should be entirely sweet when it is removed. 



Pressing and dressing Gouda. After the whey is off, 

 the curd is put in molds at once without salting 

 (Fig. 28). Pains should be taken in this process to keep 

 the temperature of the curd as near 100 F. as possible. 

 Each cheese is placed under continuous pressure amount- 

 ing to ten or twenty times its own weight and kept for 

 about half an hour. The first bandage is put on in very 

 much the same manner as 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 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 twelve hours or more. 

 Salting and curing. When Gouda 



FIG. 28. Gouda cheese is taken from the press, the band- 

 cheese mold. . . . . . , , 



age is removed and it is placed tor 



twenty-four hours in a curing-room like that used for 

 Edam cheese, as previously described. 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. The temperature and moisture are con- 

 trolled as described in the curing process of Edam 

 cheese. If the outer surfaces of the cheese become slimy 

 at any time, they are carefully washed in warm water 



