+189. Method of manufacture.+--The processes of manufacturing Gouda cheese are as follows: _Treatment of milk before adding rennet._--The temperature of the milk should be brought up to a point not below 88° F. nor much above 90° F. When the desired temperature has been reached and has become constant, the coloring matter is added. One ounce of cheese color for about 1200 pounds of milk may be used. The coloring matter should be thoroughly incorporated by stirring before the rennet is added. _Addition of rennet to milk._--The rennet should not be added until the milk has reached the desired temperature (88 to 90° F.) and this temperature has become constant. The milk should be completely coagulated, ready for cutting, in fifteen or twenty minutes. The same precautions should be used in adding rennet as those previously mentioned in connection with the manufacture of Edam cheese. _Cutting the curd._--The curd should be cut when it is of about the hardness generally observed for cutting in the Cheddar process. The cutting is done as in the Cheddar process except that the curd is cut a little finer in the Gouda cheese. Curd should be about the size of peas or wheat kernels when ready for press and as uniform in size as possible. _Treatment of curd after cutting._--After the cutting is completed, heating and stirring is begun at once. The heating and constant stirring is continued until the curd reaches a temperature of 104° F., which should require from thirty to forty minutes. When the curd becomes rubber-like in feeling, the whey should be run off. The whey should be entirely sweet when it is removed. _Pressing and dressing Gouda._--After the whey is off, the curd is put in molds at once without salting (Fig. 28). Pains should be taken in this process to keep the temperature of the curd as near 100° F. as possible. Each cheese is placed under continuous pressure amounting to ten or twenty times its own weight and kept for about half an hour. The first bandage is put on in very much the same manner as in Edam cheese making. The cheese is then put in press again for about one hour. The first bandage is then taken off and a second one like the first put on with great care, taking pains to make the bandage smooth, capping the ends as before. The cheese is then put in press again and left twelve hours or more. [Illustration: FIG. 28.--Gouda cheese mold.]