368 MANUAL OF MILK PRODUCTS 



character of the milk used in making Edam cheese, — it is 

 approximately one-fourth or one-third skimmed milk. Ameri- 

 can cheddar cheese made from milk of this character would 

 hardly wholesale, on an average, for over 7 cents a pound or, say, 

 about 70 cents for the cheese made from 100 lb. of milk. On 

 the other hand, Edam cheese made from the same milk would 

 wholesale for from 15 to 20 cents a pound, which, for 100 lb. 

 of milk, would equal from $1.50 to $2.00. After calculating the 

 increased cost involved in making Edam cheese, it is a conserva- 

 tive estimate to say that the money received for 100 lb. of milk 

 will be about double the amount received for the same milk 

 when made into cheddar cheese. 



THE MANUFACTURE OF GOUDA CHEESE * 



Gouda cheese is a sweet-curd cheese made from whole milk. 

 In shape, the Gouda cheese is somewhat like a cheddar with the 

 sharp edges rounded off and sloping toward the outer circum- 

 ference at the middle from the end faces. They usually weigh 

 10 or 12 lb., though they vary in weight from 8 to 16 lb. They 

 are largely manufactured in southern Holland, and derive their 

 name from the town of the same name. 



Fresh, sweet milk that has been produced and cared for in the 

 best possible manner should be used. 

 Treatment of milk before adding rennet. 



The temperature of the milk should be brought up to a point 

 not below 88° F. nor much above 90° F. When the desired tem- 

 perature has been reached and has become constant, then the 

 coloring matter is added. We used one ounce of Hansen's cheese 

 color for about 1200 lb. of milk. The coloring matter should be 

 thoroughly incorporated by stirring before the rennet is added. 

 Addition of rennet to milk. 



The rennet should not be added until the milk has reached the 

 desired temperature (88°-90° F.) and this temperature has be- 

 1 N. Y. Exp. Sta. Bui. 56. 



