192 CHEESE MAxkING. 
not become dry before being used up; it is very palatable and in 
a convenient form to go directly on the table, and is soft enough 
to be spread on bread or crackers, if desired.* 
371. Farm Cheddar Cheese. 
For a farm dairy it will be much easier to make up sweet- 
curd cheese than sour-curd cheese, described in chapters VI to 
X. For this purpose it is necessary to have a curd-knife, a 
cheese-vat, and a cheese-press; the method of procedure is as 
follows : 
The milk, which must be clean and sweet, is heated to 90° 
F., and if any artificial color is required it is added at this time. 
Set the milk with enough rennet extract to coagulate in 20 to 30 
minutes. About four ounces of rennet extract per 1000 lbs. of 
milk will prove a sufficient amount. 
As soon as the curd will break over the finger cut it fairly 
fine; then raise the temperature one degree in 3 minutes until 
108° F. is reached, at the same time stirring carefully to keep 
the curd particles apart. Hold at 108° F. till the curd is firm, 
that is, till the pieces do not feel mushy. Then draw the whey 
and stir till the whey is well drained out. Salt at the rate of 
21% lbs. of salt to 100 lbs of curd, and when the salt is well 
worked in, it may be put to press. It will, however, improve 
the quality if kept warm and allowed to stand a number of 
hours before salting and pressing. The cheese should te cured 
in a room (preferably a cellar) where the temperature can be 
kept at 60° F. Higher temperatures may spoil it. The cheese 
should be cured for two or three months before it is sold.t+ 
372. Gouda or Pantegras Cheese. 
Gouda or Pantegras cheese originated in South Hol- 
land, and takes its name from the city of Gouda. It is 
made to some extent in America for shipment to the West In- 
dies, where it is known as Pantegras cheese. It is larger than 
Edam, and pressed as flattened spheres. It is a sweet-curd 
cheese, which is salted in brine and cured in the same manner 
*Modern Dairy Science and Practice, Van Slyke, p. 118; see also Utah 
Exp. Sta., bull. 96; Ore. Exp. Sta. bull. 78, and Farmers’ Bull. 210. 
+Woll, Handbook for Farmers and Dairymen, 5th ed., pp. 321-22, Monrad, 
ABC in Cheese Making, p. 18, Dean, Canadian Dairying, p. 97, and Far- 
mers’ Bull. 160. ’ 
