The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . The tempera-ture and moisture are controlled as described in thecuring process of Edam cheese. If the outer surfaceof the cheese gets slimy at any time, they are care-fully washed in warm water and dried with cleantowels. Under these conditions, the cheese ripens in2 or 3 months. Utensils employed in making Gouda cheese.— The molds, continual press and curing-room arethe only
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . The tempera-ture and moisture are controlled as described in thecuring process of Edam cheese. If the outer surfaceof the cheese gets slimy at any time, they are care-fully washed in warm water and dried with cleantowels. Under these conditions, the cheese ripens in2 or 3 months. Utensils employed in making Gouda cheese.— The molds, continual press and curing-room arethe only things needed in the making of Goudacheese that differ from the utensils employed inmaking cheddar cheese. The mold used for Gouda 4i8 SCIENCE And practice of Cheese-making cheese consists of two parts, which are shownseparate in Fig. 54, while in Fig. 55 the two partsare shown united, ready for pressing. These moldswere made of heavy pressed tin. The inside diam-eter at the middle is about 10 inches. The diameterof the ends is about 6^ inches. The height of themold (as seen in Fig. 55) is about 5^ inches, andthis represents the thickness of the cheese, but bypushing the upper down into the lower portion, the. a b fig. 54—two parts of gouda mold, shown separate
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
