EpAM CHEESE. 181 
347. Quality of Milk Required. 
As has been explained, Edam is really a cheese in which 
the lactic fermentation is developed. The milk then must be 
such as is used for Cheddar, and the acidity should be deter- 
mined by the rennet test in like manner; in fact, the milk 
should be colored and set, and the curd cut and firmed in the 
same manner as for Cheddar. When one-eighth of an inch of 
acid shows on the hot iron (corresponding to .2 per cent acid), 
the whey should be drawn and the curd stirred free from whey. 
348. Handling the Curd for Edam, 
The curd is held for a time in the vat or curd sink in a 
granular condition, to air and develop acid, until it will string 
half an inch to an inch on the iron, and then it goes into the 
molds. 
349. Edam Molds. 
The molds for Edam cheese, as found in Holland, are 
mostly made of wood, but manufacturers of dairy supplies in 
this country have found difficulty in making them of wood, so 
Inside of Top. 
Fig. 92.—Edam Cheese Molds. 
that they will hold their shape and not check. They are there- 
fore making castiron molds which are turned down and gal- 
vanized. Each mold consists of two parts—a bottom part 
shaped like a bowl with hemispherical bottom; and a top, the 
interior of which is a true hemisphere that fits into the bottom 
