180 THE BOOK OF CHEESE 



to prevent these holes being stopped up by curd. This 

 part of the mold is about six inches deep and six inches 

 in diameter across the top. The salting mold has no cover 

 and the bottom is provided with only one hole for the 

 out-flow of whey; in other respects it is much like the 

 pressing mold. 



187. Qualities and yield of Edam cheese. The 

 flavor of a perfect Edam cheese is difficult to describe. 

 It is mild, clean, and pleasantly saline. In imperfect 

 Edams, the flavor is more or less sour and offensive. In 

 body, a perfect Edam cheese is solid, rather dry and 

 mealy or crumbly. In texture, it should be close and free 

 from pores. In the experiments here reported the amount 

 of fat in 100 pounds of the partially skimmed-milk varied 

 from 2.45 to 3.20 pounds and averaged 2.77 pounds. Of 

 this amount, from 0.30 to 0.51 pound of fat was lost 

 in the whey, with an average of 0.39 pound. The yield 

 of cheese from 100 pounds of milk varied from 9.60 to 

 11.82 pounds and averaged 10.56 pounds. 



188. Gouda cheese. 1 This Dutch variety is a sweet- 

 curd cheese made from whole milk. In shape, the Gouda 

 cheese is somewhat like a Cheddar with the sharp edges 

 rounded off and sloping toward the outer circumference 

 at the middle from the end faces. They usually weigh 

 10 or 12 pounds, though they vary in weight from 8 to 

 16 pounds. They are largely manufactured in southern 



1 Paragraphs taken from N. Y. Exp. Sta. Bui. 56, Experi- 

 ments in the manufacture of cheese ; Part II. The manufacture 

 of Gouda cheese, 1893. See also, Hay ward, H., Method of 

 making Gouda cheese, Pa. Exp. Sta. Kept. 1890, pages 79-81, 

 and Haecker, T. L., Experiments in the manufacture of cheese, 

 Minn. Exp. Sta. Bui. 35, 1894, and Monrad, J. H., in N. Y. 

 Produce Rev. 25 (1907), no. 8, page 336, where a home process 

 of making this cheese is given. 



