330 VARIOUS KINDS OF CHEESE. 



number of other people derive considerable profit from 

 it, and support themselves entirely by it. Even the 

 commonalty of the cities, where the weekly markets for 

 the sale of cheese are regularly held, derive a consid- 

 erable revenue from the small taxes for carriage an J 

 market-dues, to which every seller has to submit. 



The actual difference between the different kinds 

 of cheese made in Holland is due in part to the form 

 and size, and in part to the mode of making. Every sort 

 has also a name derived from its peculiarities, or from 

 the provinces or sections where it is made. The vari- 

 eties of cheese best known in the markets in South 

 Holland are the spice cheese, the sweet milk cheese, 

 known also under the name of Gouda cheese, the so- 

 called May cheese, the Council's cheese, the Jews' 

 cheese, and the English cheese, made in many places. 



Further up in North Holland, the North Dutch sweet 

 milk cheese, as it is commonly called in the province, 

 known in the foreign markets as Edam cheese, is almost 

 exclusively made. A kind of sweet milk cheese is made 

 to a limited extent, called Commissions' cheese. In 

 West Friesland, Utrecht, and South Holland, but few 

 except sweet milk cheeses are made. 



In making cheese, the utmost cleanliness is most care- 

 fully observed in all the operations. Whoever is 

 intrusted with this work is required to display the 

 utmost neatness in his whole person, as well as in the 

 dairy-room ; and the vats and other utensils are daily 

 scoured, washed with lye, and washed out in water and 

 linsed. The greatest attention is also paid to the trans- 

 port of cheese to the weekly markets in the cities ; 

 and in whatever way his load is carried, whether by 

 wagon or in little boats, the person intrusted with it is 

 always dressed in the so-called cheese-frock, a large white 

 linen, which is used exclusively for this purpose. At 



