1904.] 



Edam Cheese. 



237 



The following instructions for the manufacture of Edam 



cheese are given in the Report of the New Zealand Department 



of Agriculture for the year 1903 : — ■ In 

 Edam Cheese. c . / r , . . 



manufacturing this variety 01 cheese lactic 



acid is developed, as in the Cheddar system, and the rennet test 

 is used in determining the acidity for setting. Enough rennet 

 is used to coagulate the milk in about fifteen minutes at 

 temperatures from 90 degrees to 96 degrees, varying with the 

 season. The cutting is, under modern conditions, done with the 

 ordinary curd-knives. Firmness in the curd is brought about as 

 in the Cheddar system. When the curd shows strings from one- 

 eighth to three-sixteenths of an inch in length on hot iron 

 the whey is removed, and the curd stirred dry without being 

 allowed to mat. It is kept in this granular condition until 

 sufficient acid has developed to make the curd show strings, 

 about one inch in length. At this stage the curd is placed in 

 semi-globular moulds, and is packed as hard as possible with 

 the hands. The covers are then put on the moulds, and the 

 curd is pressed for about one hour before dressing. The dressing 

 is done by putting a bandage of cheese-cloth wetted with warm 

 water around the cheeses, and a small cap on each end. The 

 cheeses are then put back to press for eighteen to twenty hours ; 

 they are then taken out, and after being rubbed with salt are 

 placed in moulds of the same shape as those used in pressing, 

 although somewhat larger in size. A thin layer of salt is put 

 on the bottom of these moulds, and the cheeses are turned daily, 

 fresh salt being added each time until the cheeses feel hard. This 

 process generally takes from seven to ten days, after which the 

 cheeses are placed on the curing shelves. 



The length of time occupied in curing and the excessive 

 handling entailed by the process, owing to such a small amount 

 of curd being in each cheese, are perhaps the two greatest disad- 

 vantages connected with the manufacture of this variety. The 

 comparatively large percentage of salt absorbed by these cheeses, 

 causes the process of curing to advance slowly, and to ensure 

 the proper maturing of the cheese and the development of that 

 fine flavour which is its prominent characteristic, it is almost 

 necessary that the curing should continue from eight to twelve 

 months if good results are desired.. The conditions required for 



