370 MANUAL OF MILK PRODUCTS 



Salting and curing. 



When the cheese is taken from the press the bandage is re- 

 moved and it is placed for twenty-four hours in a curing room 

 like that used in curing Edam cheese, as previously described 

 (p. 364). 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 temperature and moisture are controlled 

 as described in curing process of Edam cheese. If the outer 

 surface of the cheese gets slimy at any time, they are carefully 

 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 cheese consists of two portions, which are shown 

 separate in Fig. 61. These molds were made of heavy pressed 

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

 The diameter of the ends is about 6-2 inches. The height 

 of the mold (as seen in Fig. 61) is about 5j inches, and this 

 represents the thickness of the cheese, but by pushing the 

 upper down into the lower portion, the thickness can be de- 

 creased as desired. 

 Loss of fat in the manufacture of Gouda cheese. 



The amount of fat in 100 Ib. of milk varied from 3.75 to 4.50 

 Ib. and averaged 4.21 Ib. Of this amount of fat, there were 

 lost in the whey from 0.29 to 0.43 Ib. with an average of 0.35 

 Ib. This was equivalent to from 7.73 to 9.66 per cent of the fat 

 in the milk, with an average of 8.30 per cent. The loss of fat 



