Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1898-07-14
GOupA CHEESE.
An Ohio Made Article which Beats xhs1
Of the Dutch.

An Ohio Made Article which Beats Ths1
OF the Dutch.
In GeaugN county, o.. 10 q factory
where m American Gouda cheese is
made that soils rs fast ~ the manufao.
turer can turn IL ont. This cheese Is
eaten often with sandwiches and beer
and makes tho eater thirsty % he viii
want more bccr. Mr.. John Gould Wis.
tied the factory and Interviewed the
able c~hcesemaker for TIE Rural New
Yorker. The foreman told Mr.. Gould
that the milk was delivered, beginning
In the spring season, twice o day. The
milk contains q little less than 4 PEI
cent butter fat on tho average. Farmers
are required to aerate aud cool 10 q
home. Arrived as the factory, IL ID
poured into 500 gallon. vatsL
The foreman describes tho process Of
making:
"The nights milk is cooled and
aerated with the big clippers and got
down to about 60 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, a pound OF butter to 200
pounds of milk. The mornings milk is
added, the steam turned on 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
out very fine and then slowly add the
heat. We heat up 10 degrees more and
stir only enough to cook through. Nine.
ty-fve degrees is high enough to do this.
We draw the whey at onoe and salt.
put a little less than two pounds Of salt
to 1000 pounds of milk and get the
cheeses into these little hoops as quick.
ly as l can. You see that they are the
true orthodox style, an oval cheese, and
weigh about ten pounds. though as O
rule a little less. They i'll 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 toRetber?"
"You see these presses? Well, we
have them fixed SO that we can put on
not to exceed 20 pounds Of pressure to
the cheese, and that for only q 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 o number
Of shallow watts Of different dimensions,
filled nearly full Of brine, as strong as
can be- made with hot water and salt.
and III 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 q rind on them, 1t was no small
task to keep them "fopped." "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 OH
the shelves in 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 q green
back" Here they are turned and cured
Tor a month to six weeks. when they are
scraped clean of mold, rubbed down as
sleek as O cake of buttermilk soap, which
they much resemble in form, and are
packed, six in q long, round cheese box.
and ssnt to meet their cousins from
Holland. Later on. they travel in the
same company and are warranted to Gre
ate ms much thirst as the imported arti-
cla-
Cant you make 'em with less sais?'
] asked.
"ob. yes; we sell a great many here