THE HARD CHEESES 179 



cheese is rubbed with boiled linseed oil, in order to pre- 

 vent checking. They are then wrapped in tin-foil, which 

 is done very much like the bandaging. Care must be 

 taken to put on the tin-foil so that it presents a smooth, 

 neat appearance. The cheeses are finally packed in boxes, 

 containing twelve cheeses in each box, arranged in two 

 layers of six each with a separate partition for each 

 cheese. 



186. Equipment for making Edam cheese. Careful 

 attention must be given to the moisture and temperature 

 of the curing-room. This room should be well venti- 

 lated, quite moist and its temperature kept between 50 

 and 65 F. These are conditions not easy to secure in 

 any ordinary room. Some form of cellar is best adapted 

 for these conditions. The amount of moisture can be 

 determined by an instrument known as a hygrometer. 

 In a curing-room suited for Edam cheese, the moisture 

 should be between 85 and 95 per cent, or a little short of 

 saturation. When the temperature is between 50 and 

 65 F., the moisture is between 85 and 95 per cent if 

 the wet-bulb thermometer is from 1 to 2 F. (or J 

 to 1 C.) below the dry-bulb thermometer. Cheese will 

 check or crack and be spoiled for market, if the degree 

 of moisture is not kept high enough. 



Aside from the molds, press and salting vat, the same 

 apparatus that is used in making Cheddar can be used for 

 Edam cheese. The pressing mold is turned preferably 

 from white wood or, in any case, from wood that will 

 not taint. Each mold consists of two parts; the lower 

 constitutes the main part of the mold, the upper portion 

 is simply a cover. The lower portion or body of the mold 

 has several holes in the bottom, from which the whey 

 flows when the cheese is pressed. Care must be taken 



