The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1898-02-24
GOUDA CHEESE.
An Ohio Made Article which Beats That
. of the Dutch.


of the Dutch.
In Geauga county, O., is a factory
where an American Gonda 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 sbe 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 4 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.
20 The foreman describes the process of
making: 49,.
''The nights milk is cooled and
aerated with the big dippers and got
down to about so degrees. In the morn
ing we scoop off the thickest of the
cream, SO that about % pounds Of fin.
ished butter are made to 5000 pounds
Of milk-say, pound of butter to 200
pounds of milk. The mornings milk is
added, the steam turned Oh and the
milk thoroughly mixed and made no.
mogeneous and the mixing kept up until
the temperature reaches "a 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-five degrees is high enough to do this.
We draw the whey at once and salt.
put little less than two pounds of salt
to 1000 pounds of milk and get the
cheeses into these little hoops as quick
~ as 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 79 sounds of pressure to
the cheese. and for only few
hours, when VS. faiys them out OF the
hoops and give = 1 their bath. They
are in great de,niai in the beer halls
and summer gardens OF the east"
In an adjoining rom were number
of, shallow watts indifferent dimensions,
filed nearly full of brine, as strong as
can be made with hot water and salt,
and in these watts the little Goudas
by the hundred were floating about. A
young man with 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 rind on them, it was no small
task to keep them chopped. Eyes,
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 on
the shelves i'll a cool curing ROOM" In
these rooms were at least 5000 little
Goudas, every one an exact duplicate of
the other, ranged along the shelves, en-
veloped in mold as thick as a"green-
back" Here they are turned and cured
for a month to six weeks, when they are
scraped clean of mold, rubbed down as
sleek as cake of buttermilk soap, which
they much resemble in form, and are
packed, six in long, round cheese box,
and sent to meet their cousins from
Holland. Later on, they travel in the
same company and are warranted to Gre
ate as much thirst as the imported arti-
Gle.
"Can'tyo make 'em with less salt?''
I asked.
"Oh, yes; we sell great many here
at home, and for this demand we make
a few. salt them only in the brine bath,
and it will be a hard thing to find a
finer cheese. We make them SO salt to
meet demand. Here is Gouda from
Holland. Taste this, and then a piece
of Ohio Gouda. Can't you see why the
cheeses we make are so in demand? The
reason is that we cook our curds lit
tie, not much, and salt lightly before
pressing it and get a firm cheese. I
think that with my cheese could cap
ture Holland One firm in New York
handles all of these cheeses.
"How about the making?'
"Well, there are three of us, and
each one has his own vat of milk and
makes and hoops his own make Of curd.
I boss the job and am responsible for
the good character Of the cheese and
see it in the shipping boxes"
Dairy and Creamery.
A hustling farmer makes the pro-
found observation that be has discover
ed two men can do as much work as
three on his place when he is one of the
two.