THE HARD CHEESES 183 



and dried with clean towels. Under these conditions, 

 cheese ripens in two or three months. 



190. Equipment for Gouda cheese. The molds, press 

 and curing-room are the only equipment needed in the 

 making of Gouda cheese that differ from that employed 

 in making Cheddar cheese. The mold used for Gouda 

 cheese consists of two portions, which .are shown sepa- 

 rately in Fig. 28. These molds are made of heavy pressed 

 tin. The inside diameter at the middle is about 10 inches, 

 that of the ends about 6 J inches. The height of the mold 

 is about 5^ inches, and this represents the thickness of 

 the cheese, but by pushing the upper down into the 

 lower portion, the thickness can be decreased as desired. 



191. Composition and yield of Gouda. In work with 

 milk averaging 4.2 per cent of fat there were lost in the 

 whey from 0.29 to 0.43 per cent with an average of 0.35 per 

 cent of fat. The loss of fat appears to be not much 

 greater than the average loss met with in cheese factories 

 in making Cheddar cheese. From 100 pounds of milk, 

 there were made from 11.60 to 13.35 pounds of green 

 cheese, with an average of 12.50 pounds. The per- 

 centage of water in the experimental cheese varied 

 from 41.25 to 45.43 per cent and averaged 43.50 per 

 cent. 



