Dutch Cht 



21 



istic of the English and American Cheddar, are more or less omitted. 

 Otherwise the process and the result are not greatly different. They 

 are all "hard" or solid cheese of the same class, though there are 

 hundreds of varieties in different localities, each with some pecul- 

 iarity of its own. 



Gouda and Edam Cheese. The Goucla, 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 

 out the 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 

 whev, when the mold is placed in a regular press 

 for 12 to 18 hours. To salt it the cheese is placed 



The Lyre 



Curing Room In a Gouda Cheese Factory 



