348 VARIETIES OF NORTH DUTCH CHEESE. 



various processes of cheese-making in South Holland. 

 The) 7 are modified to some extent, to be sure, by the 

 taste, the pride, the wealth, or the caprice, of each dairy- 

 man. Many of them are painted, wholly or in part, in 

 oil colors, for the sake of durability as well as cleanli- 

 ness, on which the North Dutch dairyman lays great 

 stress. They do not require much capital. 



Variety of North Dutch Cheeses, and the Trade 

 in them. — The North Dutch cheese is called sweet 

 milk cheese, and also, pretty commonly, white cheese, 

 where it is made ; but in Germany it is called Edamer, 

 less because the best is made in the vicinity of this 

 city than because the largest trade in it is carried on 

 there. 



All sweet milk cheese has not the same weight, 

 form, and size. Many kinds of it come into the market 

 under different names ; as, for example, large cheese 

 of 20 to 24 pounds (45 to 54 pounds), Malbollen of 

 16 pounds (36 pounds), medium of 10 to 12 pounds (22 

 to 27 pounds), Commission's of 6 or 7 pounds (14 to 16 

 pounds), and little ones of 4 pounds (9 pounds), to which 

 belong the Jews' cheese. .Besides this, the making of 

 English cheese is carried on. Malbollen is but little made. 

 It is of about twenty pounds weight. Fifty years ago 

 large quantities of it came into market, and were sold 

 mostly in North Brabant and the Rhine provinces. Of 

 the medium cheese the manufacture is pretty extensive 

 at the present time, and it is sold to go to North Brabant 

 chiefly. The price of these sorts is more frequently 

 fluctuating than that of the smaller ones ; but less so 

 than that of Commission's cheese, which is not much 

 made. These varieties in former years were very profit- 

 able, since they were made with little labor, being light 

 and spongy from slight pressing and little salting, and 

 were sold green. 



