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New York AGRICULTURAL EXPERIMENT STATION. 265 
5. Currine THE OvRD. 
The curd should be cut when it is about the hardness generally 
observed for cutting in the Cheddar process. The cuttirg is 
done exactly as in the Cheddar process, except that the curd ‘s 
cut a little finer in the Gouda cheese. Ourd should be about the 
size of peas or wheat kernels when ready for press, and as 
uniform in size as possible. 
6. Treatment or Curp Arrer Currind. 
When the cutting is completed, one commences at once to heat 
the curd and to stir carefully. The heating and constant stirring’ 
are continued until the curd reaches a temperature of 104 degrees 
Fahrenheit, which should require from thirty to forty minutes. 
When the curd becomes rubberlike in feeling and makes a 
squeaking sound when chewed, the whey should be run off. The 
whey should be entirely Sweet when it is removed. 
7. Pressing AND Dresstna CHEESE. 
After the whey is run off, the curd is put in the molds at once, 
without salting. Pains should be taken in this process to keep 
the temperature of the curd as near 100 degrees Fahrenheit as 
possible. Each cheese is placed under continual pressure, 
amounting to ten or twenty times its own weight, and kept for 
about half an hour. The first bandage is put on in very much 
the same manner as the bandage in Edam cheese-making. The 
cheese is then put in press again for about one hour. The first 
bandage is then taken off and a second one like the first put on 
with great care, taking pains to make the bandage smooth, cap- 
ping the ends as before. ’ The cheese is then put in press again 
and left twelve hours or more. 
8. SALTING AND CURING. 
When the cheese is taken from the press the bandage is 
removed, and it is placed for twenty-four hours in a curing-room 
_ like that used in curing Edam cheese, as previously described. 
“Each cheese is then rubbed all over with dry salt until 
the salt begins to dissolve, and this same treatment is continued 
twice a day for ten days. At the end of that time each cheese is 
carefully and thoroughly washed in warm water and dried with a 
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