184 CHEESE MAKING. 
farms in Holland? 4. What breed of cattle is kept in Holland? 
5. Do farm dairies or cheese factories predominate? 6. In what 
kind of a vessel is the cheese made and how is the tempera- 
ture regulated? 7. Of what material are the houses in Hol- 
land built, and how does this affect the temperature of the 
curing rooms? 8. What are the climatic conditions in Holland 
in regard to the conditions ror curing cheese? 9. Is Edam a 
sweet-curd or an acid-curd cheese? 10. What kind of a starter 
is used in Holland? 11. What is the purpose ofthe whey 
starter as understood by the Dutchmen? 12. How is the cheese 
in Holland treated for marketing? 13. Where are the princi- 
pal cheese markets in North Holland held? 14. What kind of 
Edams reach the consumer in the United States? 15. How are 
some of the cheese colored? 16. What conditions are necessary 
to obtain a fine Edam cheese? 17. What are the possibilities 
for the manufacture of Edam in America? 18. What kind of 
a market is there for Edam in this country? 19. What quality 
of milk is required for Edam cheese? 20. How is the milk 
treated until the whey is drawn? 21. How much acid should 
there te on the curd at the time of dipping? 22. How long 
and in what condition is the curd held until ready for the 
press? 23. Of what material are Edam molds in Holland 
made? 24. Of what material are they made in this country? 
25. Describe an Edam mold. 26. What kind of press is re- 
quired for pressing Edams? 27. How is the curd put into the 
mold? 28. How long is the cheese left in the press before 
dressing? 29. How is an Edam cheese dressed? 30. How long 
is an Edam cheese pressed? 31. What particular care should 
be taken in dressing the cheese? 32. Why is the bandage used 
on the cheese? 33. When is the bandage removed? 34. What 
is one of the mcst serious difficulties to be met with in the manu- 
facture of Edam? 35. How is Edam salted? 36. How long is 
Edam cheese salted? 37. How may cheese be prevented from 
eracking? 38. On what kind of shelves should the new cheese 
be placed and why? 39. How long should cheese be cured? 
40. Upon what conditions does the flavor of Edam cheese de- 
pend? 41. How are Edams prepared for market? 
