MAKING DIFFERENT KINDS OF CHEESE 



413 



and the bottom is provided with only one hole for 

 the outflow of whey ; in other respects it is much 

 like the pressing-mold. 



Fig. 50 shows the external appearance of the 

 press-mold with cover in position, the inner surface 

 of the cover, and the inside appearance of the press- 

 mold. Fig. 51 shows the press-mold and cover in 



FIG. 51 — CROSS-SEC- 

 TION OF EDAM 

 PRESS-MOLD AND 

 COVER 



FIG. 52 — EDAM SALT- 

 ING-MOLD IN CROSS- 

 SECTION 



cross-section. Fig. 53 shows the salting-mold in 

 external and internal appearance and Fig. 52 shows 

 cross-section of the same. 



Qualities of Edam cheese. — The flavor of a per- 

 fect Edam cheese is difficult to describe. It is mild, 

 clean and pleasantly saline. In imperfect Edams the 

 flavor is more or less sour and offensive. 



In body, a perfect Edam cheese is solid, rather dry 

 and mealy or crumbly. This condition is secured 

 by the use of partially skimmed milk, together with 

 the special conditions of manufacture employed. 



