406 SCIENCE AND PRACTICE OF CHEESE-MAKING 



The manufacturing process is simple enough, and yet 

 the desired quahty is hard to obtain. The value of 

 the cheese depends entirely upon the quality of the 

 constituents used. 



Method of making. — One grinds 8 pounds of 

 well-ripened cheddar cheese of finest quality in an 

 ordinary meat-grinding machine. After the cheese 

 has been through the machine once, one pound of 

 butter of the best quality is mixed with it and the 

 whole mass again run through the machine. The 

 mixture is then stirred and worked with the hands 

 till free from all lumps. It is then packed in jars 

 of some form and must be kept in a cool place. It 

 is well to smear the inside walls of the jar with 

 melted butter before packing the cheese in it and 

 then put a thin layer of melted butter over the top 

 of the packed cheese before putting on cover. 

 Finest club-cheese usually sells for about 40 cents a 

 pound. 



EDAM CHEESE 



Edam cheese is a sweet-curd cheese, made from 

 partially skimmed milk. It comes to the market in 

 the form of round, red balls, each weighing from 3}^ 

 to 4 pounds when cured. They are largely manu- 

 factured in Northern Holland and derive their name 

 from a town which is famous as a market for this 

 kind of cheese 



Kind of milk used. — Milk from which one-fourth 

 to one-third of the fat has been removed is used. 

 Too great pains cannot be taken in regard to the 

 condition of the milk. It should be fresh, free from 



