STATE DAIRY ASSOCIATION. 605 



they are placed on a skid that holds about 150 cheese and offi- 

 cial weighers place it upon large balances in the market building and 

 balance the cheese with official weights. The seller then carries the cheese 

 over to the warehouse and the buyer claims them. The men use a yoke 

 arrangement over their shoulders which is attached to the skid for carry- 

 ing the cheese. The price paid the day I attended the market in Hoorn, 

 on July 4th, was 25 cents per pound of their money, which is equal to 

 about 10% cents in our money. The price varied on different lots of 

 cheese, according to the quality, the same as it would at one of our 

 markets. 



One of the best factories in Holland is at Hoogkarspel, near Hoorn, in 

 northern Holland. D. Brandar is director and manager. This factory, 

 as will be seen by cut, is a handsome brick structure, with tile roof. The 

 pavement surrounding the factory is of cut stone. Mr. D. Brandar is the 

 gentleman in the picture who stands in front of the horse with his hat 

 off. I found him to be very obliging in every way and well posted on 

 dairying in general both in his own and other countries. 



I can not speak too highly of the kind of treatment I received at this 

 factory. The picture outside the factory represents an old cheese press 

 with perforated tin for filling cheese hoops on top of the press and the two 

 sets of wire knives or curd breakers resting against the press. The fac- 

 tory is a two-story building with an open attic where the cheese are some- 

 times kept. The building is well constructed and all the rooms have 

 good ventilation. The whey tanks, as well as the interior of the factory, 

 are kept scrupulously clean. In fact, this is one of the best factories I 

 have ever visited. One of the reasons for keeping the whey tanks so very 

 clean is that the whey is skimmed and the cream churned into whey 

 butter, which is quite an article of diet in Holland. 



While the Edam cheese are made in the north on the Zuyder Zee, 

 Utrecht, Holland, is the center of the Gouda belt. This cheese is much 

 softer than the Edam cheese and might be called the typical Dutch cheese. 

 There are two sizes of Gouda cheese as well as of Edam cheese. The 

 large Gouda is fourteen inches in diameter and from three and one-half to 

 four inches thick, and the smaller, which is the more common, is nine 

 and one-half inches in diameter and three and one-half inches thick. 

 This brand of cheese have a very rich, creamy flavor. The day 

 I visited the market at Utrecht, it was estimated that there were 

 five thousand cheese there. In connection with the cheese market was a 

 cheese exhibition. This gave the government instructors a chance to in- 

 spect the cheese from each dairy and to ascertain which place needed their 

 services the most. The judging at the contest was done by two govern- 

 ment instructors and an extensive cheese exporter. I was given the priv- 

 ilege of examining the cheese in connection with the judges, and, after the 

 contest, I purchased the two best and the two ijoorest cheese. In the best 

 cheese very few pinholes were found and the flavor was clean, showing 



