
264 Report oF THE CHEMIST OF THE 
V. EXPERIMENTS RELATING TO THE MANUFAO- — 
TURE OF G@OUDA CHEESE. a 
I, Method of Manufacture. 
1. DEFINITION. 
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 
ten or twelve pounds, though they vary in weight from eight to 
sixteen pounds. They are largely manufactured in Southern 
Holland, and derive their name from the town of thesame name. 
The cheeses made in these experiments had their largest diameter 
abdut ten inches, and were about four inches high when green. 
2. Kinp or Mitx Usep. ° 
Fresh, sweet milk that has been produced and cared for in the 
best possible manner. 
8. TREATMENT oF Mitx Brroret Appinc RENNET. 
The temperature of the milk should be brought up to a point 
not below eighty-eight degrees Fahrenheit nor much above ninety 
degrees Fahrenheit. When the desired temperature has been 
reached and has become constant, then the coloring matter is 
added. We used one ounce of Hansen’s cheese color for about 
1,200 pounds of milk. The coloring matter should be thoroughly 
incorporated by stirring before the rennet is added. 
4. AppiITIon oF Rennet to Mix. 
The rennet should not be added until the milk has reached the 
desired temperature (88°-90° F.) and this temperature has become 
constant. When this temperature is reached, the rennet is added. 
We used for 1,000 pounds of milk from four and one-half to five 
ounces of Carter’s fresh rennet extract. The milk should bevom- 
pletely coagulated, ready for cutting, in fifteen or twenty minutes. 
The same precautions should be used in adding rennet as those 
previously mentioned in connection with the manufacture of 
Edam cheese. 

