174 THE BOOK OF CHEESE 



183. Edam cheese 1 is a sweet-curd type, 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. It is largely manufactured in 

 northern Holland and derives its name from a town 

 famous as a market for this kind of cheese. 2 Milk from 

 which one-fourth to one-third of the fat has been re- 

 moved is used. Too great pains cannot be taken in 

 regard to the condition of the milk. It should be fresh, 

 free from every trace of taint ; in brief, it should be in 

 as perfect condition as possible. 



184. Method of manufacture. The following para- 

 graphs give the steps in the manufacture of Edam cheese : 



Treatment of milk before adding rennet. The tempera- 

 ture of the milk should be brought up to a point not 

 below 85 F. nor much above 88 F. When the desired 

 temperature has become constant, the coloring matter 

 should be added. Cheese color is used at the rate of 1 J 

 to 2 ounces for 1000 pounds of milk. The coloring matter 

 should, of course, be added to the milk and thoroughly 

 incorporated by stirring before the rennet is added. 



Addition of rennet to milk. The rennet should not be 

 added until the milk has reached the desired temperature 

 (85 to 88 F.) and this temperature has become constant. 



1 These paragraphs were taken from N. Y. Exp. Sta. Bui. 56, 

 Experiments in the manufacture of cheese ; Part I. The manu- 

 facture of Edam cheese, 1893. See also, Haecker, T. L., Experi- 

 ments in the manufacture of cheese, Minn. Exp. Sta. Bui. 35, 

 1894. 



2 Boekhout, F. W. J., and J. J. O. de Vries, Cracking of Edam, 

 Verslag. Landbouwk.- Onderzoek. Rykslandboupoef stat. (Nether- 

 lands), 20 (1917), pages 71-78, fig. 1. 



Boekhout, F. W. F., and J. J. O. de Vries, Sur le de"faut 

 "Knijpers" dans le fromage d'Edam, Rev. Gen. Lait, 9 (1913), 

 no. 18, pages 420-427. 



