THE HARD CHEESES 173 



When " eyes " are present, the end sought has been a 

 development of a particular form of gassy fermentation 

 which gives this appearance and brings about the char- 

 acteristic ripening texture and flavor. 



The hard cheeses have been developed in groups of 

 national varieties. The best known of these groups are 

 those which may be represented by English Cheddar, 

 American Factory Cheddar, Danish, the Edam of Hol- 

 land, Swiss and Parmesan with many related varieties 

 in Italy and neighboring countries of southern Europe. 



181. The Danish group. The Danish cheeses are 

 related in appearance and flavor to the English group 

 represented by Cheddar. The demand for butter in 

 Europe has been so great that the Danish cheese-makers 

 have developed skim and part skim varieties largely to 

 the exclusion of the whole milk form. Skillful handling 

 of their process has resulted in a product which has had 

 a very large and appreciative market in England and 

 Germany. 



182. The Dutch group. Edam and Gouda are the 

 two forms of cheese made in Holland and most widely 

 known among other peoples. Both reach America in con- 

 siderable quantities; both are shipped in large amounts 

 to tropical countries. Although attempts have been 

 made to manufacture them in America, no commercial 

 production of these cheeses has been successful. Al- 

 though whole milk grades of these cheeses are known, 

 they are to a large measure part skim in manufacture. 

 The presence of one or both of these forms in every large 

 market in America makes the general facts of their produc- 

 tion of general interest. Parts of a report on experimental 

 work in the making of Edam and Gouda are, therefore, 

 given here. 



