72 DAIRY LABORATORY OUIDE 



EXERCISE XVI 



GouDA Cheese 



Repeat Exercise XV, using milk containing less 

 than .2 per cent acid. Do not use curd mill, but 

 press without milling or salting. After pressing suffi- 

 ciently place cheese in a saturated salt solution. 

 Brine should be strong enough to float cheese. Keep 

 entirely immersed, or turn every six hours until rind 

 forms. This usually requires about twenty-four 

 hours. 



EXERCISE XVII 



Cottage Cheese 



Ripen 100 pounds skirn or whole milk to .8 or 

 .9 per cent acid. Place in vat and heat to 95° F. 

 When whey is sufficiently liberated draw off. Drain 

 curd in cheese-cloth until most of the whey is re- 

 moved and cheese can be molded. A small amount 

 of cream mixed into the curd adds materially to its 

 palatability. Salt to taste and mold in desired 

 form. With similar variations the following cheeses 

 may be made, but there is seldom time during the 

 short course to make more than three or four different 

 kinds. Nor is it practical, for the main difference 

 between some of them is the name of the county, 

 province, or town in which they are made, with only 

 a slight difference in method of manufacture or curing. 

 Various cultures of molds and bacteria are frequently 

 employed in the latter. 



