414 SCIENCE AND PRACTICE OF CHEESE-MAKING 



In texture, the perfect Edam cheese should be close 

 and free from pores. 



Some general remarks. — There are a few points 

 which may be best brought to our attention by con- 

 trasting some of the conditions used in the manufac- 

 ture of Edam cheese with those employed in the 

 manufacture of our American cheddar cheese. 



(i) One is made from partially skimmed milk; 

 the other, when at its best, is made from whole 

 milk. 



FIG. 53 — SALTING-MOLD, INSIDE AND 

 OUTSIDE APPEARANCE 



(2) While it is very important in making cheddar 

 cheese to have the milk in perfect condition, it is abso- 

 lutely essential in making Edam cheese. 



(3) In making cheddar cheese, the removal of 

 moisture is largely effected in the vat by the use of 

 a higher temperature in heating the curd. In mak- 

 ing Edam cheese, the removal of moisture depends 

 more upon the fineness of cutting the curd and sub- 

 sequent pressing. The latter process is much less 

 economical as regards loss of milk constituents. 



(4) In making cheddar cheese, more or less 

 lactic acid is formed according to special condi- 

 tions; in making Edam cheese, every effort is made 



