EpAM CHEESE. 177 
cheese factories, but the farmer usually makes his milk into 
cheese in his own dairy. The utensils are crude, the milk being 
set in a wooden tub and the necessary rises in temperature 
secured by heating a part of the milk or whey in a kettle and 
adding it to that in the tub. The cheese room, stable, living 
apartments and tool rooms are usually all under one roof. In 
May the cattle are turned out in the fields until November, and 
the stables are cleaned out and generally used for curing rooms. 
As there is a lack of wood for lumber the houses are built of 
stone or brick, which holds the temperature, and as the country 
is surrounded and tempered by the sea, ideal conditions are 
naturally present fcr curing cheese. 
The factories have vats which are heated by steam as in 
this country. 
341. Edam Cheese in Holland. 
Edam cheese has been clussed with the sweet-curd cheese, 
but the best quality of it approaches very closely to Cheddar 
cheese. Hollanders have considerable trouble with the gassy 
fermentati+ms, and use a starter of sour whey which contains 
a lactic-acid germ. The milk is made up once a day, which 
Fig. 88.—Farm buildings at De Rijp, North Holland. 
