Audubon County journal. (Exira, Iowa) 1884-1993, 1898-03-17
GoUDA CHEESE.
An Ohio Made Article Which Beats That
of the Dutch

GOUDA CHEESE.
An Ohio Made Article Which Beats That
of the Dutch
In Geauga county, o., is a factory
where an American Gouda cheese is
made that sells as fast as the manufac-
turer can turn it out. This cheese is
eaten often with sandwiches and beer
and makes the eater thirsty so he will
want more beer. Mr.. John Gould Wis.,
tied the factory and interviewed the
able cheesemaker for The Rural New
Yorker The foreman told Mr.. Gould
that the milk was delivered, beginning
in the spring season, twice day. The
milk contains little less than per
cent butter fat on the average. Farmers
are required to aerate and cool it at
home. Arrived at the factory, it is
poured into 500 gallon watts.
The foreman describes the process of
making:
''The nights milk is cooled and
aerated with the big dippers and got
down to about 60 degrees. In the morn
ing we scoop off the thickest Of the
cream, SO that about 90 pounds Of fin
ished butter are made to 5000 pounds
Of milk-say, a pound of butter to 400
pounds Of milk. The mornings milk is
added, the steam turned on. and the
milk thoroughly mixed and made ho-
mogeneous and the mixing kept up until
the temperature reaches 81 degrees.
Here we add three-fourths Of an ounce
Of coloring matter per 1000 pounds Of
milk, and if the milk is then ripe we at
once put in the rennet, about two and
one-half ounces of extract to 1000
pounds. AS soon as the curd is hard we
cut very fine and then slowly add the
heat. We heat up 10 degrees more and
stir only enough to cook through. Nine
ty-1ive degrees is high enough to do this.
We draw the whey at once and salt. I
put little less than two pounds Of salt
to 1000 pounds of milk and get the
oheeses into these little hoops as quick
ly as 1 can. You see that they are the
true orthodox style, an oval cheese, and
weigh about ten pounds, though as a
rule little less. They in shape are a
good deal like Ohio-round at each end
and hi in the middle
How do you press them and have
them keep together"
"You see these presses? Well, we
have them fixed so that we can put on
not to exceed 70 pounds of pressure to
the cheese, and that for only a few
hours, when we take them out of the
hoops and give them their bath. They
are in great demand in the beer halls
and summer gardens of the east"
In,an adjoining ROOM were number
of shallow watts Of different dimensions,
filled nearly full of brine, as strong as
can be made with lhot water and salt,
and in these watts the little Goudas
by the hundred were floating about. A
young man with a golf stick was turn.
ing them in their bath, and as they have
from five to six days make in the baths,
all the time absorbing more salt and
getting a rind on them, it was no small
task to keep them "6opped. "Yes,
they have to be turned in the brine once
or twice a day for five to seven days
and then they are taken out and put OF
the shelves in cool curing room" Ii
these rooms were at least 5000 LITTLE
Goudas, every one an exact duplicate O
the other, ranged along the shelves, en-
veloped in mold as thick as "green
back" Here they are turned and curee
for month to six weeks, when they ar
scraped clean Of mold, rubbed down al
sleek as cake Of buttermilk soap, which
they much resemble in form, and ar
packed, six in long, round cheese box
and sent to meet their cousins from
Holland. Later on, they travel in tn,
same company and are warranted to Gre
ate as much thirst as the imported arti
Gle.
tCan't you make 'em with less salt?'
asked.
ooh, yes; we sell great many her
at home, and for this demand we max
a few. salt them only in the brine bath
and it will be hard thing to find
finer cheese. We make them SO salt t
meet a demand. Here is a Gouda from
Holland. Taste this, and then piec
of Ohio Gouda. Can't you see why tn
cheeses we make are SO in demand? Th
reason is that we cook our curds lit
Ftle, not much, and salt lightly befor
pressing it and get a firm cheese.
think that with my cheese I could cap
ture Holland One firm in New Yor
handles all Of these cheeses.'
"How about the making?"
"Well, there are three of us, an
each one has his own vat of milk an
makes and hoops his own make of curd
I boss the job and am responsible 70
the good character of the cheese an
see it in the shipping boxes. y
Dairy and Creamery.
i A hustling farmer makes the PR
found observation that he has discover
ed two men can do as much work a
three on his place when he is one of til