Edam 291 
that are common in all markets take their name 
from Edam, a small town in North Holland, though 
the cheeses made in the whole of North Holland are 
practically of this variety. The cheéses are made 
almost wholly in private dairies, though there are a 
few factories in which the milk of several farmers is 
pooled together. The cheeses are made from partly 
skimmed milk; ordinarily the milk of the evening 
is put at once into the cheese making tub, and in 
the morning the cream that has risen is removed 
from it for making butter. The fresh morning’s 
milk is added. and the whole set immediately at a 
temperature of 85° F., with enough rénnet to coagu- 
late it im about 40 minutes somewhat softer than for 
ordinary cheese making. When the coagulation is 
sufficiently advanced the curd is broken with a wire 
eurd breaker, the bars of which are about three- 
fourths of an inch apart. The breaking is done at 
first gently into large pieces and afterward more 
vigorously, a constant agitation being kept up by the 
breaker which results in breaking the curd into finer 
and finer pieces. After the whey begins to separate 
a portion is drawn off and heated upon a. stove, the 
agitation meanwhile of the curd and the remaining 
whey being constantly kept up. When the whey is 
sufficiently warm so that when added to the whole 
mass it will bring the contents of the tub up to 85° F., 
the heated whey is added and the stirring with the 
breaker kept up for a full hour, at the end of which 
time the particles of curd should be about the size of 
kernels of wheat, and firm and hard, but still entirely’ 
