412 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Curing-room. Much more attention must be 

 given to the conditions of the curing-room as re- 

 gards moisture and temperature than in the case of 

 cheddar cheese. The curing-room should be well 

 ventilated, should be quite moist and its tempera- 

 ture should be kept between 50 and 65 F. These 

 conditions are best secured in some form of 

 .cellar. 



Utensils employed in making Edam cheese. 

 Aside from the molds, continual press and salt- 

 ing-vat, the same apparatus that is used in making 



FIG. 50 EDAM PRESS-MOLD AND COVER 



cheddar cheese can be used in making Edam cheese. 

 The pressing-mold is turned preferably from .white 

 wood or, in any ca*se, from wood that will not taint. 

 Each mold consists of two parts; the lower part 

 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 to prevent these holes 

 being stopped up by curd. This portion of the 

 mold is about 6 inches deep and 6 inches in diam- 

 eter across the top. The salting-mold has no cover 



