THE HARD CHEESES 177 



ing Edam cheese, the ordinary cheese bandage cloth is 

 used. This is cut into strips, which should be long enough 

 to reach entirely around the cheese and overlap an inch 

 or so, and which should be wide enough to cover all but 

 a small portion of the ends of the cheese when put in 

 place. Before putting on the bandage, all rough pro- 

 jections should be carefully pared from the cheese. In 

 putting on, the cheese is held in one hand and the bandage 

 is wrapped carefully around the cheese, so that the whole 

 is covered, except a small portion on the upper and lower 

 surface of the cheese. These bare spots are covered by 

 small pieces of bandage cloth of a size sufficient to fill 

 the bare surface. The bandage is kept wet with the warm 

 sweet whey, thus facilitating the process of dressing. 

 After each cheese is dressed, it should be replaced in the 

 dressing mold, care being taken that the bandage remains 

 in place and leaves no portion of the surface of the cheese 

 uncovered and in direct contact with the mold. The 

 cheese is then put under continual pressure of 60 to 120 

 pounds and kept for six to twelve hours. 



185. Salting and curing Edam. There are two 

 methods which may be employed in salting, dry and 

 wet. In dry-salting, when the cheese is finally taken from 

 the press, it is removed from the press mold, its bandage 

 is removed completely, and the cheese placed in another 

 mold, quite similar, known as the salting mold. Each 

 cheese is placed in a salting mold with a coating of fine 

 salt completely surrounding it. The cheese is salted in 

 this way once each day for five or six days. Each day 

 the cheese should be turned when it is replaced in the 

 mold, so that it will not be rounded on one end more 

 than the other. 



In the method of wet-salting, the cheese is placed in a 



