CHEESE 



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below 60"". When settled, the curd is gently pushed 

 into a heap which takes 5 to 6 minutes and the whey 

 is removed with a dipper. Weight is applied for 5 

 minutes and the tub or vat is tipped so the whey will 

 drain off while the curd is held back with the dipper. 



Curing room in a Gouda cheese factory 



This pressing is repeated twice more for 4 and 3 minutes 

 respectively. 



The curd should now be elastic and firm and show a 

 temperature, in winter of at least 83°, in summer at 

 most 90°. If necessary the temperature is regulated 

 by pouring hot whey (not exceeding 104°) or cold water 

 over the curd. 



The mold is then placed in the vat and two handfuls 



