FANCY CHEESES 365 



perature, then there is no evaporation taking place at the wet- 

 buib thermometer, because the air is saturated with moisture or 

 holds all that it can at that particular temperature. In a curing 

 room suited for Edam cheese, the moisture should be between 

 85 and 95 per cent, or a little short of saturation. When the 

 temperature is between 50° and 65° F., the moisture is between 

 85 and 95 per cent if the wet-bulb thermometer is from one to 

 two degrees F. (or -J° to 1° C.) below the dry-bulb thermometer. 

 Undoubtedly, much better results would be secured in curing 

 cheddar cheese, if some attention were paid to the condition of 

 moisture of the air in the curing room, for it is now extremely 

 rare to find any cheese-maker recognizing this condition at all. 

 In the case of Edams, the cheese will check or crack and be 

 spoiled for market, if the degree of moisture is not kept high 

 enough. 

 Utensils employed in making Edam cheese. 



Aside from the molds, continual press and salting vat, the 

 same apparatus that is used in making cheddar cheese can be 

 used in making Edam cheese. The pressing mold is turned 

 preferably from white wood or, in any case, from wood that will 

 not taint. Each mold consists of two parts; the lower part 

 constitutes the main part of the mold, the upper portion is 

 simply a cover. The lower portion or body of the mold has 

 several holes in the bottom, from which the whey flows when the 

 cheese is pressed. Care must be taken to prevent these holes 

 being stopped up by curd. This portion of the mold is about 

 six inches deep and six inches in diameter across the top. The 

 salting mold has no cover and the bottom is provided with only 

 one hole for the out-flow of whey ; in other respects it is much 

 like the pressing mold. 

 Qualities of Edam cheese. 



The. flavor of a perfect Edam cheese is difficult to describe. 

 It is mild, clean, and pleasantly saline. In imperfect Edams the 

 flavor is more or less sour and offensive. 



