Show GOUDA bareise cA CHEESE reisE aa aad 11 ull U lh ish CU cents tl thai of f the ali lu in occur 0 la is a factory whore bare a nu U ain american e r I 1 c an boad IOU d I 1 cheese is t load that kill sells ai as tut list as u the tb nino manu fao fAa gur gu tar r can turu turn it out thui this cheese choc Is I 1 eak tt often with nith aj beer aud malu the cater thirsty w havrill bo will want mor teat loir air mr jobu john via vl tied the 10 lo factory aej interviewed the able 4 tor tho hural new I 1 worker the tb foreman foremen told mr could that the tb milk wai was beginning la in tho the spring season twice a day the contains a little leu less than 4 per cent batter better fat at on an the average fanner iro required to lent aerate ao cool MCI it at homo home arrived at as the tb factory it Is 1 poured into boo gallon tat the foreman deac riLei the ot of making g the ulf milk li Is cooled and oj aerated with the big dipper dippers aad and got down to about 00 delt deletes dt ree tes la in the mom moru lug ro off the thickest ot of the tb cream so that about 2 SO 23 pounds of fin ashod batter butter aro are made funds ta to pounds of milk uy say a pound a cl butter to pounds of milk the milk ll 11 added the straut tamed on and the milk thoroughly n aed cd and made ho he aud and the mixing kept up until the temperature reachie 84 degroes acro we add tarco of oil all os a of coloring matter per 1000 pounds of mill aud and if it luo milk li Is then ripe no wo at once put lu in the about two and cue half ounces of extract to 1000 pleads As won ai as the card ii 14 bard hard wo we cut then the beat wo we beat up 10 degreck anoro 4 stir tir only enough to cook through b muo inc ty ly five degrees is high enough todo this e draw at aud alt I 1 pat put a little less 1 than two pounds of snit to 1000 pounds of milk and git RIA the cheeses into little loop hoops ai as quick ly an a I 1 cau call you fee that they WV the true orthodox acyle au an oval cheese aud end weigh about ten pound pounds though off a rulo rule a little loss they la in hope aro are a bood deal liko like chlo round at each cod end and udit hl in tho the middle 1 how illow do yon you pre pr e them and have them beep keep together tog etheri you see these pro well we have them lixon so 0 o that wo we cau can put oil mi not to exceed TO 70 pounds of pr amare aro to tho the cheese aud and that for only a few low boun hours when wo no take them out C cf the boop hoops and giro give them their bath they aro are in great demand la in the boer halls and summer tuna nur gardus of the east lu in au an adjoining room were a dumber of shallow tati vats of different dimensions filled nearly full fall of brine ae an strong aa as cau can be made with hot water and cult salt and in these vati vata the little goudan by tho the hundred were floating about A young mail with a golf tick stick wai was turn log lug theiu in their bath and oa as they have from ilya to six days duale iu in the baths all the time absorbing more alt salt and get getting I 1 ing a rind on them it wai was no email swall tak task to keep them flopped 11 yog ye they have to lo 10 turned ill in the alrine once or twice a day tor for ilya to seven daya days and then they aro are taken out and put on an the shelves in a cool curium room 11 IL three these bourne yen at least little mouda goudas every cue au an exact duplicate of tho the oilier other ranged along the shelves eliel vc eu en iu in mold as thick as a li greenback here they are a and nd cured for a to fix six beu ben they aro scraped clean of mold rubbed down aa an sleek as an n cake of butt milk hallwhich wall which they much lamblo in form and aro are packed six ix j a long round cheese box and bent scat to meet their cousins from holland later zater on they travel ia in the camo same company and aromar are warranted ranted to ere ate aa as much thirst aa as tho the imported article cl e cant cont you mako make less em with less ie salt I 1 aabel ob oh yen we fell sell a great in many alo y hero here at home and for this demand wo w e mako make a few salt them only duly iu lu the br brine ine bath aud it will bo be a laid thing to find a auer cheese we make ghetu so fait salt to meet a demand demaud hero ie Is a aouda 10 13 da front 11 holland tato taste this nn RD I 1 then a 8 of ohio clonda ouda can 9 you see aby the cheekes u e make are 80 iu ju demand the reason ii is that wo we cook our curd cards a lit tie not much and talt lightly before press fuR 1 it and get A firm cheese I 1 think th that atwith with my I 1 could capture holland one firm ia in new york handle handles all of the checkes ch ahw ecres ea how if about the making eking in well there aro are three of ci us and each ono hai 1111 his lii own vat of milk and malee males aud hoop hoops big his own make of curd I 1 boss boas the tho job and am responsible for the good character of the cheese and ECO see it in the abil boxes |