FOKEIGN DAIRYING. 135 



moulds which, in the case of this cheese, being globular, 

 are divided into halves. The moulds, being full, are 

 placed together, and pressed as tightly as possible. The 

 solid curd is then taken out, a cloth wrapped round it, 

 placed in fresh moulds, and subjected to pressure in a 

 lever press until the next day. The moulds are placed in 

 dishes to catch the whey, and the same pressure is generally 

 made to answer for several cheeses. At the end of this 

 time the cheese cloth is removed, and the cheese placed in 

 a semicircular mould with a foot to it, and several holes 

 perforated in the sides. A piece of flat board is then 

 placed on the top, and it is then put under the press. 

 After sufficient pressure has been obtained, the cheeses 

 are salted and turned daily for 8 or 10 days, at the end of 

 which time they are soaked in water and rubbed over with 

 linseed oil. 



Gouda In the manufacture of the flat Dutch or Gouda 

 cheese there is some similarity to the Edam system ; the 

 rennet coagulating the milk in about 40 minutes, after 

 which time the curd is gently cut and the whey allowed 

 to separate for 10 minutes, when it is again manipulated ; 

 and after another rest the curd settles at the bottom of 

 the vat, and the whey is drawn off. Hot whey is next 

 mixed with the curd to sustain its warmth, and it is again 

 allowed to remain for a short time, when this is taken out 

 with a utensil specially made for baling. The curd is 

 afterwards well-worked and evenly broken up. It is then 

 pressed in the bottom of the vat and again broken up, as a 

 mill is not used. It is afterwards placed in perforated 

 moulds (being previously covered with cloth) which are 

 immediately put to press, the pressure being increased 



