| Show GOUDA CHEESE ax ohio alado article bu hie catte that of f the tb dulk III county 0 li is a factory where an am rau ri r au aa ghadi choco Is I 1 made that still ai as tad fall aa an the mauo fao can tarn turn it out till this Is aaka often with sandwiches and bair and mikes the cater citer thirsty so bo bu will mill want win more leor beer mr john 0 mid tit hed the factor factory aud interviewed the tb able tor for the blural hw I 1 arker the forinas told mr gould that the tb milk was will delivered beginning la in the season a cey day the milk contains a little leu less aba 1 4 per yet cent botter butter Is fat on the average at are required aired ta to aerate anil and cool owl it at bot arrived at the factory it la Is poured inco into gallon vats the tb foreman describes tho the t roods ut of tho the nighta nights milk la is cooled and rated aerated with the hg ng dipper dippers and got down to about C in the morn ingero lug wo scoop off the thickest of the cream so 10 that about 25 pounds ot of fin an isbee bed butter ara are made to pou bols of milk fay say a pound ot at butter to pound of milk the mornings milk it is IA A tb ecaca C tu tara I 1 ca ta eid tb will ll wait I aud da ho mogen coas aud the mixing kept up until tho temperature reaches 81 64 degres a here we add three fourths tia of an ounce of coloring colori ug matter ix pir r 1000 old of WIL and it loo milk it is atlen ripe w we a at caco once apu put t lu a there abo rennet u 0 ct abo about at t two and D d one lif ounce ounces of extract to 1000 pound As aa an the cord curd la is bard hard we cut very fine and tazu slowly add the beat heat we beat up 10 degree degrees more and stir only enough to cook through JN amne ine ty five degree Is I 1 high to da do thi this we draw the abey at once and anil salt I 1 put a little lw less than two I 1 bandi I 1 ll 11 3 as of alt salt ka to 1010 1000 pound pounds of mil milk a and ad get the cli nases into thle little h hoop ps as a quick aa ly as a I 1 can IL on ico tco that they ure are the true orthodox talo style an oval cli cvecic cese and weigh about tea ten pound though ai as a r rulo u le a little loss lo 10 they ia in abapo are a rood good deal lilo like ohio rocus at each end a and nd hi in the middle how illow do licin oa press them and have them keep xoa iw rae these promes well we havo have them axed no tb tint tbt t wo a can put pit ca on not hot to exceed 70 pounds of pressure to the cheese cud 2nd that foi only a few boum hours vieu m a tale take them out of the hoop loops and gird gira tiem them their bath lath they are to in great demand ID in the beer ball hall and cummer gardens cu of at the ca cast 8 wo iu in au an room were a cumber number of or shallow bli allow vats of z filled tilled nearly full of bribe ai as trong strong ai as cau can be made with hot water end and aalt salt and la in thea 3 vata the little goudas 1 by the tha hundred were floating about A young man u with fib a golf stick waa was turn lag ing then them in their bath and ai an the have from five to eix six day make ia in the luths all the ahme more fait and getting a rind on an them it waa was oo 00 mall small talk task to keep teim flopped yea yes they ba bare a to le be turned in the brine once or e a day for five to seven daya days an and d then they are taken out annl put on the shelves iu in a cool curing room mom in these rooms were at least little gouda gentian everyone every ono an exact duplicate of tho the other ranged along tae bal res en ia in mold as thick as no a green back hero here alicy ere are turned and cured far a month to eix six weeks ben hen they are scraped clean of mold robbed down ai an leek as a calo of buttermilk they much resemble in form and ore are packed six ia in a long round chem box and anil cent tent to meet their cousins from holland later on they travel ia in the same compary and are warranted to ere cre ato as enuch thirst as the imported article cant yon you make em am with leu less salt it ia I 1 sk etl ob yes we sell 11 a great many here ben a at t home aud and for this demand we nye make 0 a few alt salt them only in the brine bath and it wil A be a bard hard thing to find and a finer a cheese cheeve we male them so to salt to meet meeta a demand here I 1 a booda from holland taste bit this aid then a piece of ohio gouda cant sea why the cheeses we maice make aro so in demand the tb reason ii is that we cook our curds a lit tie not much and calf salt lightly before pree einK 1 it bad and ewt it a firm aboe I 1 think that with my cheepo I 1 could id C capture rp holland one firm la in no new york handles all of these cheesed chee che eSeL iea about the making mi king well there are three of us u and each one ova ban bil his wu own vat of milk anil malu makes and hoop hoops bil own make of card I 1 bou boss the job and am responsible for the good character of the cheese and we it Is lu the shipping boic boxes 19 |
