370 FARM DAIRY CHEESE (GOUDA) 



which a slat is nailed, under which the end of the stick is placed. 

 A board block about six inches in diameter is set on the mold, 

 on this the stick is rested. Full pressure is not applied at first, 

 but the pail is hung about half way between the mold and the 

 end of the stick. The cheese remains a few hours in the press 

 and is then taken out and dressed. 



To dress a cheese it is first put into warm water and a piece 

 of cheesecloth about six inches wide and long enough to go around 

 the cheese is wrapped smoothly around the cheese and folded 

 down over the sides ; then a cap is put on each side. The cheese 

 is then returned to the mold. Both are put under the press, 

 moving the pail to the end of the stick. The cheese is left in 

 the press for about twelve hours, then taken out and salted. 



The cheese may be either dry-salted or brine-salted. Brine- 

 salting is the better way. A solution of salt and water is made 

 as strong as it can possibly be made ; the cheese is put in this and 

 salt is sprinkled on the exposed surface. The cheese is left in 

 this for thirty-six hours, being turned every twelve hours. 

 When salted sufficiently long the cheese should be removed from 

 the brine, soft cloths left on, wiped dry and laid on a cellar shelf. 

 After about two or three days, when the cheese has become fairly 

 dry on the outside, it should be dipped in hot paraffin. This is 

 done to kill all mold spores that have lodged on the moist surface 

 and also to keep the cheese moist by preventing the evaporation 

 of water. 



The temperature best adapted for curing is from 75 to 85 

 degrees. The cheese will be ready for use in from two to four 

 months. The lighter the cheese is salted the sooner mil it be 

 ready for use, and the more the curd is cooked the slower it will 

 be in ripening and the longer it will keep. 



Yield, Cost and Value. — Cheese removes from the milk most 

 of the casein and fat but practically none of the sugar and albu- 

 men. Yet a yield of cheese equal to about 10 per cent of the 

 weight of the milk may be expected, because in the cheese there 

 must and will be some water. A hundred pounds of milk test- 

 ing 3.7 per cent fat will yield about 10 pounds of cheese. The 

 butter value of the milk at 30 cents per pound for fat would be 



