256 SCIENCE AND PRACTICE OF DAIRYING. 



away, so that they may have as smooth a surface as possible. They are 

 then coloured according to their destination. Cheeses which are not des- 

 tined to be sent far, are either not coloured at all, when they are put on 

 the market as white cheese, or they are coloured with colcothar. Cheeses 

 destined for export are usually coloured with a substance which consists 

 of 36 per cent of turnesol (Crozophwa tindoria), 3 per cent of Berlin 

 red, and 61 per cent of water. 16*5 kilos, of this mixture, costing about 

 nine to ten marks, is sufficient to colour 1000 cheeses. The cheese is 

 painted with this mixture, allowed to become dry, and then rubbed oft' 

 with a little butter, which is slightly coloured with Berlin red. The 

 cheeses are finally packed in boxes side by side, separated by small boards, 

 or wrapped up in animal bladders. The cheeses with red rinds are known 

 as red-crusts. Simpler but less appetizing is the practice of colouring the 

 cheese red with woven cloth coloured red with the juice of turnesol. The 

 cheeses destined for England and Spain are coloured yellow, the colour 

 being imparted by a solution of annatto in linseed-oil. 



From 100 kilos, of milk 10 to 11 kilos, of fresh and 8 to 9 kilos, of 

 saleable Edam cheese is obtained. Whey butter is prepared from the 

 whey. 



Good Edam cheese becomes covered over in time with a thin dry bluish 

 green efflorescence. In addition to the fact that the cheese becomes puffy 

 or oily and cracked, it is often flecked with blue patches. A curious fault 

 of this cheese consists in the fact that, even where the rind is perfectly 

 sound, internal fissures are to be found in the inside of the cheese, so 

 sharply cut that they look as if they had been cut with a knife. In 

 cheese where this is the case, either in course of time putrefactive decom- 

 position takes place, or the rind sinks over the fissure and forms homes 

 for the growth of moulds. Too damp an atmosphere, and, still more, dry 

 cold winds, are hurtful to the cheeses in the store. In the preparation 

 of Edam cheese, it is not considered advisable to use the milk of newly- 

 calved cows before the ninth day. Milk very rich in fat is not so suitable 

 for the preparation of Edam cheese. Edam cheese which has gone bad 

 is pounded into barrels, and the mass is sold as pottkaas. 



The Preparation of Emmenthaler Cheese in Switzerland. Emm en- 

 thaler cheese, the best and most famous of Swiss cheeses, is chiefly manufac- 

 tured in the Canton of Berne. The Emmenthaler cheeses are made from 

 whole milk, or a mixture of whole milk and slightly skimmed milk, arid 

 are exported to all parts of the world, especially to Germany, Austria, 

 Kussia, France, and North America. In North Germany they are known 

 as "thranen" cheeses, and in France they are known under the name that 

 is applied to all Swiss fatty hard cheeses, namely Gruyere. They possess 

 the shape of mill-stones, and weigh nearly 50 to 65 kg., with a diameter 



