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THE STORY OF MILK 



Gouda Cheese. — The Gouda, like the Danish Export 

 cheese, is made from whole or partly-skimmed milk 

 which is set with rennet at 90° F. and is coagulated, 

 ready for cutting, in fifteen to twenty minutes. The 

 curd is broken with the ''lyre,'' so called, a frame on 

 which piano wires are suspended. 

 The curd is but slightly ''cooked'' 

 and the whey is drawn while still 

 sweet. After being pressed with 

 the hands in the vat to squeeze 

 Gouda cheese ^^^ ^^e whey the curd, still quite 



warm, is put into wooden molds and worked and 

 squeezed in them with the hands for half an hour to 

 eliminate more whey, when the mold is placed in a 

 regular press for 12 to 18 hours. To salt it the cheese 

 is placed in a strong brine where it remains for several 

 days. It is then put on the shelf in the 

 curing room where it is turned and 

 rubbed daily and in four to six weeks it 

 is marketed. The cheese is about 10 

 inches in diameter by 4 to 5 inches 

 high. 



Edam Cheese. — The ball-shaped red 

 Edam is also made in Holland by a 

 similar method to that of the Gouda. 



Fresh milk is set at from 90° to 

 93° F. in summer and up to 97° in win- 

 ter, — colored to a rather high yellow 

 with Annatto. Add sufficient rennet to coagulate the 

 milk in 8 to 15 minutes. Cut curd carefully with the 

 "lyre" and break with fork into very fine pieces, as 

 small peas. Leave to settle for 3 to 4 minutes, putting 

 cover on the vat if the temperature in the room is 



The Lyre 



