
266 _ Report oF tHt CHEMIST OF THE 

clean linen towel. The cheeses are then placed on the shelves of nad 
the curing room, turned once a day and rubbed like Cheddars. 
The temperature and moisture are controlled as described in 
curing process of Edam cheese. If the outer surface of the 
cheese gets slimy at any time, they are carefully washed in warm — 
water and dried with clean towels. Under these conditions, the 
cheese ripens in two or three months. 
9. Urrensits Emptorep In Maxine Goupa* CHEEsE. 
The molds, continual press and curing room are the only 
‘things needed in the making of Gouda cheese that differ from 
the utensils employed in making Cheddar cheese. The mold used 
for Gouda cheese consists of two portions, which are shown 
separate in Fig. 9, while in Fig. 10, the two parts are shown 
united, ready for pressing. These molds were made «f heavy 
pressed tin. The inside diameter at the middle is about ten 
inches. The diameter of the ends is about six and one-half ir ches. 
The height of the mold (as seen in Fig. 10) is about tive and 
one half inches and this represents the thickness of the cheese, 
but by pushing the upper down into the lower portion, the thick- — 
“ness can be decreased as desired. A simple way to make a 
- Gouda mold is to take two rounded wash basins made of pressed 
tin, cut them down so that they will be about one and one-half 
inches deep. Then on one portion is soldered a rim of tin about 
three inches wide (See Fig. 9 A, or Fig. 10, lower portion of 
mold). On the second wash basin is soldered another rim of tin 
two inches wide, about one-half inch of which projects be yond 
the open side of the wash basin, the rest projecting on the other 
side (see Fig. 9 B, and Fig. 10, upper portion). This upper part 
or B should be made of-such diameter that it will just fit into 
the inside of the other portion, as shown in Fig. 10. The upper 
portion is provided with two rings soldered on and the lower 
portion with two handles to facilitate handling. In the ends of 
the molds or the portions made from wash basins there are 
eighteen or twenty perforations about one-eighth of an inch in» 
diameter, made for the purpose of letting the whey run out. 

