| Show As A ohi 0 t tk la in geang county 0 Is a 0 factory where bete a i a american Attle ricou conda cb choose if to made hat that hill sells as fad last ri as the maomao mao fao turn cau tarn turn it is out this choc cheese li is ata eaten often with and ana bear and makas the eater tr thirsty so 0 o he will rant ran more mor leer mr jobu bould via 1 ita the factory aud the able abl them maker for the 1 new borker the tb for foreman etuati told mr bould that the milk wai was delivered beginning la in the season on igloo a day the milk contain contains a little lexa lens than 4 per cent coal batter butter fit tat oa on the tb ave average raga farmers or r required ired to rent u 4 cool it at t I 1 L lome arrived at t the fat bacr klim it if is I 1 poured la into to liou gallon tta vats the foreman des critts the she process of I 1 making the nights milk ie is and aerated with tb the big dipper dippers and got down to about 00 degree la lis the morning WR r coop off the tb thickest of the ere cream in to 0 o that abool 23 of fin I 1 labod batter butter are ro made to pound pounds of inick say a ponus of butter to pound pounds of milk the mornings minge ino milk is 1 added the team turned on and the milk thoroughly sulli etl and ud made bo he and tb the mixing kept up until the reaches reach 84 dt dreek groc lien here we add odd three fourths of au on ounce of coloring matter per 1000 pounds it milk aud and if it ibe the milk ii if tl ti ju 0 v we at once put lu in tho the prunet bont two aud and one half ounce ounces of extract to 1000 pounds al As soon ai as the cord curd Is I 1 hard we cut fine aud and theu then lowly slowly add ilia lal V lol ui IG duj stir tir only to cook through niue ty ly enough todo to do till this fedraw W draw abo arthey hey bonce at bouce aud suit call ull I 1 april a little leas ie than two pound pounds of pall to 1000 pounds of milk and get the into ahm little hoops via u quick ly ai as I 1 can yon you ico too that they are the true orthodox ya an oral oval cheese and weigh about ten couo po though as a role a little leee less they la in anpo are a good deal like round at each cud end and ft hl I 1 in the middle su iddle 11 how do yon YOU press them and bare them keep yon you tw fee these presses well we vre have them fixed so that we can put on not got to exceed TO 70 pound pounds of pressure t to the cheese and that for culy a few hours N ben we take them out of the hoops and gite give them their bath they are in cret demand la in the boor hall balls and taTu iier gar gardin of the cast a 11 in an tin room were a number of hallow shallow tat vats of different dimensions filled nearly full of brive its a strong as 01 can be b hol waterland wat water erand and cult and in thesa vati vats the little goudas by the hundred were floating about A young man wilb with a golf tick stick wa was torn gum ing lug them in their bath and as a they have from five to six day imako in the lathi baths absorb lug more malt and getting a rind ou on cheri it wu wall no minall talk task to keep them flopped 1 ye yes they hive b ave to bo be tamed lu in the trino brine once or twice a day for five to seven day days aud and then they aro are taken talon oat out and pot put ou on the in a cool coring curing room li in these gootis were at leofi least little goodas every oue cue an exact duplicate plicato da of the other ranged along the ab belvel en relied lu in mold a as thick ai an a gren green lam here abry are turned and cured far a month mouth to bix week weeks villen w bea they are clean of mold rubbed down ai an leek abts as a cake of soap which they much in form and are packed eix six in a ions long round cheese box aud and cent rent to their cousins from nolland holland latar on they travel in the some cum pun v and era an m warranted ar routed to create as much thirst as the imported article cant can 1 I you make em with less leas 11 I 1 asked I 1 ob ye yes wo we eel fell a great many hero here at houi and for thin this demand we make a few talt salt them theta only in the alrine bath aud and it will be a bard hard tiling thing to find fi nd a finer che ese we make them eo so salt to meet a demand here li is a go gouda u da from holland taste this and then a piece place of ohio good s can t yon you iee see why the cheeses we make are eo so lu in demand the reason is i that we cook our carde curds a 1 tie tle cot not lunch much and salt lightly before ox it and bet get a firm cheece I 1 think that with my cheese I 1 could cap ture holland one firm ig in new now york aa handle handles all of these cheeses 1 I how about the maki mating ug well there are three of ax us and each one cue la las hi his own rat of milk nad rind make and hoops his hi own maice snake of c cord 11 rd I 1 bou boas the job and am 0 for the good character of the chom and ce it in the shipping bee |
