Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1898-07-07
DAMS a ARTHUR. ProprIetors,
GOUDA
An h Made Article Which Beats Thae
of the Dutch.

An Ohio Made Article Which Beats Thae
of the Dutch.
In Geauga county, O., is q factory
where an American Gouda cheese Is
made that tells as fast al the manufac-
turer can turn it out. This cheese Is
eaten o.ten 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 q day. The
milk contains a little less than 4 PEI
cent butter fat ON the average. Farmers
are required to aerate and cool it a
home. Arrived at the factory, it 10
poured into 500 gallon watts.
The foreman describes ths process of
making:
1.-THE nights milk is cooled and
aerated with the big dippers and got
down to about go degrees. III the morn
ing we scoop off the thickest Of the
cream, so that about 25 pounds Of fin
tshed butter are made to g, 1000 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 ho-
mogeneous and the mixing kept mp until
the temperature reaches 81 degrees.
Here we add three-fourths of IN ounce
of coloring matter per 1000 pounds Of
milk, and if the milk In then ripe we at
once put in the rennet, about two and
0ne-half unces 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-five degrees is high enough to do this.
We draw the whey Mt once 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
~ as I can. You zee that they are the
true orthodox style, an oval cheese, and
weigh about ten pounds, though as a
rule q little less. They in shape are q
good deal like Ohio-round at each end
and hi In the middle"
"How do you press them and have
ehem keep together?"
"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 O 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 snmmer gardens of the east
In an adjoining room were q number
Of shallow watts of different Dimensions,
Allied nearly full Of brine, as strong as
can be made with hot water and salt, |
and In these rats the little Goudas
by the hundred were fioatiEg about. A
young . 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 Oh them, it was no small
task to keep them "iopped." "Yes,
they have to be turned in the brine once
Oh twice a day for FIVE to seven days.
and then they are taken out and put ON
the shelves in a cool curing room" In
these rooms were at least s, 900 little
Goudas, every n 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 asa cake of buttermilk soap, which
they much resemble in form, and are
packed, six in o long, round cheese box,
and sent to meet their cousins from
Holland. Later on, they travel in the
same company and are warranted to cre-
ate as much thirst as the imported arti
Gle.
Cant you make 'em with less salt?'
] asked.
"Oh, yes; we sell a great many here
at home. and for this demand we make
p 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 q demand. Here is a Gouda from
Holland. Taste this, and then % 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 a lit
tie, not much, and salt lightly before
pressing it and get a firm cheese. I
think that with my cheese l could cap
ture Holland One firm in New York
handles all Of these cheeses."
How about the makingr'
"Well, there are three of us, and
each n has his WI a Of milk and
makes and hoops his own snake of curd.
7 boss tho job and am responsible for
the good character of the cheese and
Gee it in the shipping boxes"