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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.

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