Epam CHEESE. 183 
354. Curing Edam Cheese. 
The curing process is practically the same as for Cheddar, 
and the same conditions must be obtained; that is, a tempera- 
ture of about sixty degrees and a relative humidity of about 
eighty. 
355. Shelves for New Cheese. 
The shelves for the new cheese have holes about two inches 
in diameter reamed out on the top side so that the cheese does 
not get out of shape, setting squarely on its end. After a month 
or six weeks it can be set on end without injury to the cheese. 
Of course, each cheese is turned and rubbed every day or two, 
and if any tendency to crack occurs (which is one of the seri- 
ous difficulties that will be met) a very little salt scattered on 
the surface will check this tendency. When the cheese is a 
month old, a little cheese grease or oil rubbed on the surface 
will prevent a too rapid drying out. 
356. Length of Curing Period. 
This kind of cheese will not be a success unless it is cured 
at a temperature not to exceed sixty-five degrees for at least 
eight or ten months. A year of curing will be better. The fine 
flavor comes from the lactic-acid fermentation to start with, and 
then a slow curing in which the curd is changed to soluble 
peptones, such as give this cheese and Cheddar their particular 
flavors. 
357. Preparing the Cheese for Market. 
The cheese, when fully cured, should be washed and then 
seraped or turned down in a lathe. If the fancy requires it, 
the rind may te colored with an alcoholic solution of carmine, 
as previously indicated, and then wrapped in tinfoil to prevent 
further evaporation. 
A box 18x24 inches, six inches deep will hold a dozen 
cheese. Paper should be put in the top and bottom of the box 
and thin pieces of board placed between them. 
QUESTIONS ON CHAPTER XIX, 
1. What are the characteristics of Edam cheese? 2. Where 
did Edam cheese originate? 3. What is peculiar about the 
