1 82 CANADIAN DAIRYING. 



milk. The characteristic flavor is obtained by ripen- 

 ing the cheese in the limestone caves, which are 2,700 

 feet above the sea level. The caves are now con- 

 trolled by a company which purchases the milk, curd, 

 or new cheese from the farmers, and they control the 

 ripening and sale of the product 



The Camembert, a small cheese made from whole 

 milk and weighing ten to twelve oz., and the Brie, a 

 soft French cheese weighing one to five Ibs., are also 

 met in a few shops in Canada. 



The Edam, made in North Holland, and the Gouda, 

 manufactured in South Holland, are the two best 

 known Dutch cheese. The former is a hard cheese, 

 shaped like a cannon ball, and weighing from three to 

 four pounds. They are made from fresh milk, to 

 which the rennet is added at 85 to 90 degrees, and in 

 sufficient quantity to cause coagulation in from twelve 

 to eighteen minutes. The curd is then cut and heated 

 to about 95 degrees. When firm it is filled into 

 moulds and pressed gently. The cheese are salted by 

 applying salt on the outside of the green cheese when 

 in the salting mould. They are ripened at a tem- 

 perature of 50 to 65 degrees in a moist atmosphere. 



The Gouda is also made from fresh milk. It is 

 " set " at 90 degrees and coagulated in fifteen to 

 twenty minutes. The curd is heated to 100 to 

 1 10 degrees and afterwards treated similarly to the 

 Edam, except that the cheese are usually salted in 

 brine. It is not so hard a cheese as the latter, and 

 weighs from ten to twelve pounds. The edges of the 

 cheese are bevelled. 



