The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-04-12

manufacture Gouda Is by all odds the
best We reprint from his book "a.
u. @. In Cheese Making" the chapter
ON Gouda cheese. II may help some Of
our readers 10 utilize their surplus milk
Cheddar cheese ON a small farm Is
certainly too laborious but-as before
said-every cheese maker ought 10
study its making carefully 40 rs TO lay
solid foundation on his or her
knowledge Of cheese making Of all
other cheese | know OF none more
suitable for making on the farm than
the "Goudn.n
The city Of Gouda In South Holland
Is the center for the production Of this
popular cheese which IA initiated In
many places la France under the name
Of "Fromagc de Borgues, In Denmark
Ia modified skim ehcese) under the
Mans OF Export Cheese. Gouda II
chiefly made from now milk but, a. do
most other cheese. It's reputation suf-
fers by the making Of half skins. The
milk ia brought into the make room as
soon as possible and strained into a
cylindrical barrel on n stand. Color IA
added and the milk IA set at 81 10 20
degrees Fair. The curd should be
ready 10 cut In fifteen minutes; and
this should be done very carefully and
gently, either with wire cutter or
with an American curd knife, and then
left for while, covering the tub with
cloth. The whey separates and most
Of II Il dipped out. The curd II then
stirred up gently aud further broken
by hand uutll II IA reduced TO the size
Of beans. The temperature IN then
raised 10 g7.iOt degrees Fair. (36.i0 de
grees O. either by pouring back some
OF the whey which has been heated, by
adding hot water, or by any other con.
venlent way. The cooking" tenn
peraturc depends on the destination Of
the cheese. The lower the tempera.
ture the larger the yield and the finer
and softer body Cmorc molsture) but less
keeping qualliyi the higher the tenn
pcrature the better the cheetc will
keep and stand transportation.
The hot water or whey which IL
poured ON the curd should not be too
hot, not above 100 degrees Fair, and
should be added gradually. When.
ever the curd pieces "squeak" between
the teeth, the cooking" Is done and
the pieces should then DO the size Of
wheat kernels The whey IA dipped
OF, and the curd IA squeezed aud
worked with the hands 40 a. 90 get rid
OF most Of the whey. Many makers
salt II at this stage by working II In u
box with a double bottom, the upper
one being perforated and covered with
n cheese cloth. More extensive IA the
sailing In brine.
The sailed or unsaltcd curd IA put TO
press us soon as possible. The hoops
(moulds) are deep dishes made OF
willow wood with a perforated bottom.
The curd IA filled In little at time and
pressed firmly and closely with the
hands and sometimes with n
sort OF hammer potato masher, }
The hoop Is filled TO the edge
and then rounded heap piled
on top, and put TO press. Sometimes
the cheese Is taken from the press after
n short time and broken up and then
put 10 press again. The pressure IA
only about double the weight OF the
cheese 10 begin with, but after u few
hours II IA doubled and kept up for
twelve hours II longer keeping
quality IA desired, the weight Is
doubled third time and kept up for
three hours more. The cheese IL
turned every hour TO begin with and
later every three or four hours while
In the press. The holes In the mould
must be cleaned out. II the salt has
not been added TO the curd, the cheese
are placed In the brine trough. This
trough IA filled with strong brine aud
the cheese float In II, u little salt being
sprinkled ON the top surface. They are
turned twice day and the sprinklinR
OF salt is repeated. II takes four u
eight days according TO the size
o; the cheese, to finish the sailing
Some makers take them out Of the
brine after twenty-four hours and dry
salt thom by rubbing the salt on, turn
ing them twice day ON the sailing
table, which IA provided with groove,
for draining. This takes four or fv,
days with a cheese weighing fourteen
TO sixteen pounds.
When sailed they are washed will
warm water, wiped dry with cloth,
and put In the cnring room. Here
they are turned at first once a day,
later twice week aud after tire,
months only once week. The curing
room should bc dry and well ventilated
and there must be no draughts,as that
will cause the cheese TO crack. II the
cheese become greasy 10y exudatlons
they must be washed In warm water
aud wiped dry again. The curing room
Is kept dark, and when the cheese arr
} fourteen days old, the rind is colorc,
with solution OF saffron aud beer o
. vinegar, or both. This gives u yellow
color and Is said TO protect against
dies When three or four months oil,
it Is as u rule cured, but IL Is Otter
sold as early as live or six weeks old
! The cheese are packed In rows II
boxes, with scale boards between eacl
cheese, aud lately neatly painted
! pressed cardboard boxes OF same shapI
as the cheese are being used for the eS
pert trade. The weight Of the Goudi
! varies from six TO sixteen pounds.