THE HARD CHEESES 175 



When the temperature reaches the desired point and re- 

 mains there stationary, the rennet extract is added. 

 Rennet extract may be used, 4^ to 5 J ounces being taken 

 for 1000 pounds of milk, or enough to coagulate the milk 

 in the desired time, at the actual temperature used. 

 The milk should be completely coagulated, ready for 

 cutting, in about twelve to eighteen minutes from the 

 time the rennet is added. The same precaution observed 

 in making Cheddar cheese should be followed in making 

 Edam cheese with reference to care in adding the rennet, 

 such as careful, accurate measurement, dilution with 

 pure water before addition to milk. 



Cutting the curd for Edam. When the curd breaks 

 clean across the finger, it should be cut ; it is cut a very 

 little softer than in the Cheddar process as ordinarily prac- 

 ticed. As stated, this stage of hardness in the curd which 

 fits it for cutting should come in twelve to eighteen min- 

 utes after the rennet is added. First, a vertical knife 

 is used and the curd is cut lengthwise, after which it is 

 allowed to stand until the slices of curd begin to show the 

 separation of whey. Then the vertical knife is used in 

 cutting crosswise, after which the horizontal knife is at 

 once used. Any curd adhering to the bottom and sides 

 of the vat is carefully removed by the hand, after which 

 the curd-knife is again passed through the mass of curd 

 lengthwise and crosswise, continuing the cutting until 

 the curd has been cut as uniformly as possible into very 

 small pieces. 



Treatment of Edam curd after cutting. When the cutting 

 is completed, one commences at once to heat the curd up 

 to the temperature of 93 to 96 F. The heating is done 

 as quickly as possible. While the heating is in progress, 

 the curd is kept constantly agitated to prevent settling 



