22 BULLETIN 6 8, U. S. DEPARTMENT OF AGRICULTURE 
curd was broken with a wooden scoop, but now the curd is cut with an American 
cheese knife or a harp. The best operation is to cut the curd first very gently 
with a knife and to stir later with the harp. 
Rough handling is never allowed. During the stirring the whey is drawn off 
once or twice and hot whey or hot water is poured on the mass to heat the curd 
to from 88%° to 91 %°. The heating and constant stirring are continued until 
the curd reaches a temperature of 100%°, which should require from 50 to 60 
minutes. When the curd is dry enough, the whey is drawn off and the curd is 
put in the molds at once without salting. Farm manufacturers do not stir so 
long, but then the curd must be kneaded. The cheese is dressed with a cotton 
cloth. Each cheese is placed in a press under continually increasing pressure 
amounting to ten times its own weight. After half an hour the first bandage is 
taken off and a dry one, like the first one, is put on and the cheese turned. After 
two or three hours the cheese is turned again. 
After pressing, the bandage is removed and the cheese is then salted by immer- 
sion in brine at a density of 18° to 22° Baume, never by rubbing salt on the 
surface. The salting continues from two to six days, after which the cheese is 
transferred to the ripening room, where it is turned daily for several days and 
finally once a week until ripened. The cheese requires six or eight weeks before it 
is ready for consumption. 
In creameries where Gouda cheese is made from partly skimmed milk, another 
method of manufacture is used in accordance with the fat content of the cheese 
milk. 
Full-cream Gouda cheese has a fat content of at least 46 per cent in the dry 
matter. The average is nearly 50 per cent. Gouda cheese made from partly 
skimmed milk contains 40, 30, or 20 per cent fat in the dry matter. The fat 
content is guaranteed by the Government mark on the cheese. 
GOURNAY 
This is a soft rennet cheese which derives its name from the village of Gournay 
in the Department of Siene-Inf6rieure, France, where it is made. It is about 3 
inches in diameter and three-fourths inch thick. 
GOYA 
This cheese is manufactured in the Province of Corrientes, in the Argentine 
Republic. Either whole or partly skimmed milk is used. It is heated to a 
temperature of 75° or 85° F. and coagulated with rennet in from 15 to 30 minutes. 
The curd is cut and put into sacks to drain, after which it is put into molds. 
GRANULAR CURD 
This cheese resembles the genuine Cheddar-process cheese in all points, except 
that it is not matted and milled. As soon as the curd is cooked firm enough it 
is salted and pressed. Because no acid is developed between cooking and pressing, 
a little more acid may be allowed to develop before drawing the whey, and the 
curd should be cooked firmer. 
GRAY 
This is a sour skim-milk product of the Tyrol. When the milk is thickened, 
the curd is brought to a proper firmness by light heating and is then dipped into 
a cheesecloth, care being taken that the flocculent matter at the bottom of the 
kettle is thoroughly mixed with the rest of the curd in order to insure an even 
product. The curd is put under a press for 10 minutes, after which it is broken 
up by hand or in a mill and salt and pepper are added. The curd is then put 
into forms or hoops, and to insure the proper ripening a little well-ripened gray 
cheese, grated, is added, or bread crumbs with the characteristic mold growth 
are mixed with the curd as it is put into the forms. The forms are made in 
various shapes and sizes and are supplied with holes to facilitate drainage. The 
cheese remains in the forms under pressure for 24 hours and is then taken to the 
drying room, which has a temperature of 70° F. The length of time it should 
remain in the drying room is determined by the appearance of the cheese. It 
is then taken to the ripening cellar. When ripened, the cheese has a pleasant 
taste and a gray appearance throughout the entire mass. 
gruyere 
The name is applied to Emmenthaler cheese manufactured in France, the name 
originating from the Swiss village of Gruy&re. The cheese was first mentioned 
in 1722, when two societies were reported to have been organized for its manu- 
facture. The Gruyere cheese is made in three different qualities from whole, 
