Show GOUDA CHEESE an ohl arua M klu hiek ull lust abal of me tk dath 1 la in goa n P county 0 Is 1 a factory where it bar a au amed an n gonda chawa ll 11 made toads that wile aa as tut fait aa as too the can turu turn it out cut thu chec I 1 eaten saten often with sandwiches aad and beef and make makes tho the eater thinly thirsty so L lis will want ant inor mor ter mi aft J jha hu cold via 1 atod the fact mid and tb the abl able rk r far fcc borker the tb foreman told mr goold abal the its milk wai was delivered LaR barling lIng la in the opting swim ta t bic a day abi alak contain contains a little ian I 1 then 4 per cent coal batter butter fat tat w the average camers are am required to aerate aad and cool it at borne home arrived a at tb the factory it I 1 Is poured into gallon vata vats the fureman areman dw ribes the process of making the milk li to cooled and aerated with the big dipper dippers ani and got dowa down to about CO 60 degree degrees la in the morning wo we off oil the thickest of tb the cream so 0 o that ahrent SS 23 pound pounds ot if fin ila I 1 labod boer are niada toads to rind buds of malir a pound of butter to of milk the tb mornings mo milk ll 11 added the tam turned ou on and the tb milk thoroughly mixed aud and laade made ho alit the mixing kept up until the tb temperature reaches bc 64 U degreed here we ald add three fourths of ou an ounce of coloring matter per vr 1000 of milk and if the be milk ii is thru thou rips we at on anc put at la in the reo refet et about two and oue one limit ounces of extract to 1000 panda an o 0 M tb th curd la 12 hai c nt fias zad nd MI chwi 1 mo tu heat boat we beat op up 10 moro and tir stir only oily enough to cook thrones aine ly ty to todo do this we draw the whey at once aud and isalt I 1 pot put a little 1 less than two pound pounds of nit salt to 1000 pound pounds of milic milk aud and get the ali cheeses into tacio little hoop hoops ae as quick ly ai as I 1 cau can ion ou tee that thy ali y uro am the true orthodox acyle aa an oral oval cheepo cli cco aud mud weigh about tea ten pound though as a rolo a little lees they la are a good deal like ohio round at each boj and hi la in the middle how do you pre them aud and 1 bave them keep you ice nee these well wo we have them fixed flied to 0 o that we can put on not to exceed TO 70 pound pounds of pressure to the cheese and that for only a few hour hours when wo we take alens out of the boope hoops aud and gire give them their lath bath they are in great demand la in the boer hall balls and summer garden gardens of the cast 11 in an adjoining room were a number dumber of shallow auti bf of different filled nearly neatly fall full of brize ar an strong as can he be ma made dewith hot water aud and bait balk cod and in these tati tats the little gandam ly by the he hundred were floating fl aloot about A young man with a golf tick stick wae was turn ing them in their bath and ae U they have from five to fix six daya day malo in the baths all the timo time abb aLbor orbina bIng more calt salt and getting a R rind find on them it wai was no mall small talk task to keep them flopped ye yes they have to lo 10 turned tor in the brine once or twice a day for five to seven day days mod then they are taken out and pot put ou on the shelves iu in a cool curing room in these were at least little goudas every one nn an exact duplicate of tho other ranged along the shelves enveloped in mold aa as thick ai as a green lack hero here they are turned and cured for a month to six week sR ben hen they are scraped clean of mold rubbed down as bleck sleek ago a a cake of buttermilk map which they much resemble in form aud and are packed six in a 11 long round choose lor box and seat rent to anee meet 9 their cousins from holland later on they travel in the aul company and are warranted to create aa as much thirst aa as the imported art arti de cant you make lew with less salt sakel oh ob ye yes wo sell ell a great many here at bome houie and for thi this demand we makr make a few milt salt them only in ii the brine lath bath and it vt ill bo be a I 1 lard ard thing to find and a finer fluer cheeze we mako tarm L I 1 kilt it to meet a dLin almand aud ina f a bod from holland tate taste thi this and then a piece of ohio gondo gouda can 9 you sea see why the cheese sm a inake make are no so in demand the reason 1 Is that wo we cook our cordi c a lit tie tle not riot much and ait salt lightly before it and get a firm cheese I 1 1 think wink that with my cheese I 1 conid could cap turo holland one firm la in new now york handles nil all of obe cheese eveL how about tho making well there are three of u as and each one ha his his hi own vat of milk and j makei and hoop hoops bia his own make of curd I 1 bose boss the job and am responsible for be the good character coar acter of c the choose and cee see it in the shipping boxes 11 |