_Salting and curing._--When Gouda cheese is taken from the press, the bandage is removed and it is placed for twenty-four hours in a curing-room like that used for Edam cheese, as previously described. Each cheese is then rubbed all over with dry salt until the salt begins to dissolve, and this same treatment is continued twice a day for ten days. At the end of that time, each cheese is carefully and thoroughly washed in warm water and dried with a clean linen towel. The cheeses are then placed on the shelves of the curing-room, turned once a day and rubbed. The temperature and moisture are controlled as described in the curing process of Edam cheese. If the outer surfaces of the cheese become slimy at any time, they are carefully washed in warm water and dried with clean towels. Under these conditions, cheese ripens in two or three months. +190. Equipment for Gouda cheese.+--The molds, press and curing-room are the only equipment needed in the making of Gouda cheese that differ from that employed in making Cheddar cheese. The mold used for Gouda cheese consists of two portions, which are shown separately in Fig. 28. These molds are made of heavy pressed tin. The inside diameter at the middle is about 10 inches, that of the ends about 6½ inches. The height of the mold is about 5½ inches, and this represents the thickness of the cheese, but by pushing the upper down into the lower portion, the thickness can be decreased as desired. +191. Composition and yield of Gouda.+--In work with milk averaging 4.2 per cent of fat there were lost in the whey from 0.29 to 0.43 per cent with an average of 0.35 per cent of fat. The loss of fat appears to be not much greater than the average loss met with in cheese factories in making Cheddar cheese. From 100 pounds of milk, there were made from 11.60 to 13.35 pounds of green cheese, with an average of 12.50 pounds. The percentage of water in the experimental cheese varied from 41.25 to 45.43 per cent and averaged 43.50 per cent. CHAPTER XII _CHEDDAR CHEESE-MAKING_ Cheddar is the best known cheese throughout the United States and the one most commonly made in factories. The Cheddar process was brought to America by English immigrants. Similar to Cheddar cheese are Pineapple, English Dairy, Sage cheese, skimmed-milk and California Jack cheese made in this country, and Derbyshire, Leicestershire, Wensleydale and Cheshire made in England. The Cheddar cheese process as employed in the factories to-day has been modified and improved since it was first introduced into this country by the early immigrants. The following description[87] includes only the practices as found in the factories to-day if whole milk is used. Skimmed-milk Cheddar cheese is discussed later.