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Gouda cheese
Gouda Cheese.—The Gouda, like the Danish Export
cheese, is made from whole or partly-skimmed milk
which is set with rennet at 90° F. and is coagulated,
ready for cutting, in fifteen to twenty minutes. The
curd is broken with the "lyre," so called, a frame on
which piano wires are suspended.
The curd is but slightly "cooked"
and the whey is drawn while still
sweet. After being pressed with
the hands in the vat to squeeze
out the whey the curd, still quite
warm, is put into wooden molds and worked and
squeezed in them with the hands for half an hour to
eliminate more whey, when the mold is placed in a
regular press for 12 to 18 hours. To salt it the cheese
is placed in a strong brine where it remains for several
days. It is then put on the shelf in the
curing room where it is turned and
rubbed daily and in four to six weeks it
is marketed. The cheese is about 10
inches in diameter by 4 to 5 inches
high.
Edam Cheese.—The ball-shaped red
Edam is also made in Holland by a
similar method to that of the Gouda.
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The Lyre
Fresh milk is set at from 90° to 93° F. in summer and up to 97° in winter,—colored to a rather high yellow with Annatto. Add sufficient rennet to coagulate the milk in 8 to 15 minutes. Cut curd carefully with the "lyre" and break with fork into very fine pieces, as small peas. Leave to settle for 3 to 4 minutes, putting cover on the vat if the temperature in the room is
