Epam CHEESE. 179 
each pile with a trier the same as is done with other cheese. If 
the bargain is closed the salesman and buyer shake hands as if 
they would never let go, but if on the contrary no bargain is 
made, the buyer goes on and the salesman turns the plugged 
cheese over and places it in the bottom of the pile, and awaits 
the next inspection of his goods. When the cheese is sold, it 
Fig. 90.—The weekly cheese market at Hoorn, North Holland. The mar- 
ket buildings where the cheese is weighed is just beyond the statue 
is placed on skids, which will hold about 150 cheese, and official 
weighers place it upon large balances in the market building 
and balance the cheese with official weights. The buyer then 
takes possession of his cheese. The price paid will probably 
correspond to the price paid for Cheddar in this country. The 
best cheese reach this country, but are not consumed until they 
are eight, ten or possibly twelve months old. The fine charac- 
teristic flavor cannot be developed in less time, and it must 
be developed at a temperature not to exceed 65° F. When it 
is cured, the cheese may be smoothed down in a turning lathe. 
The red color is obtained by immersing it for half a minute 
in an alcoholic solution of carmine. 
