22 



The Story of Cheese 



Gouda Cheese 



in a strong brine where it remains tor sev- 

 eral days. It is then put on the shelf in the 

 curing room where it is turned and rubbed 

 daily and in four to six weeks it is mar- 

 keted. The cheese is about 10 inches in 

 diameter by 4 to 5 inches high. 



The ball-shaped, red Edam Cheese is also made 

 in Holland by a similar method to that of the 

 Gouda but the milk is set at a slightly lower tem- 

 perature — about 86° F. — and a starter of sour 

 whey is generally used. 



Besides being colored in the usual way with 

 Annatto, the outside of the Edam Cheese is painted 

 with "Turnsole" a harmless vegetable coloring. 



The Swiss Gruyere or Emmenthal also belongs to 

 -pecial fermentation in the curd, gases are developed 

 to produce the characteristic holes, which are wanted in the Swiss 



Mold for 

 Edam Cheese 



Swiss Cheese. 

 this class. By 



In Swiss Cheese Making the Curd is lifted out of the Vat with a Strong Cloth 



