18 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
DUNLOP. 
This was formerly the national cheese of Scotland, but it has been almost 
superseded by the Cheddar, which it resembles. 
EDAM. 
This is a hard, rennet cheese produced in Holland ; it is also known as Katzen- 
kopf, Tete de Maure, and Manbollen. The best of the product is made of cows' 
milk, unskimmed, but much of it at the present time is made from milk which 
has had at least one-half of the fat removed. The cheeses are round and are 
colored deep red on the surface or wrapped in tin foil. 
The perfectly fresh milk is set at 90° or 95° F. Color is added, and sufficient 
rennet is used to coagulate the milk in 15 minutes. The curd is cut and after 
a very short stirring is allowed to settle to the bottom, when the whey is dipped 
off. The curd is gathered in a pile, and pressure is applied for a short time to 
expel the whey. Care is taken in the meanwhile that the curd does not get 
below 82° or above 90° F. The curd is then ready for the press. Sometimes 
wooden molds are used, but the best are made of iron. An attempt is made to 
put just sufficient curd into the mold to make a perfect sphere when pressed. 
When the mold is half full a little salt is added ; when it is full, the cheese is 
pressed lightly until it will hold its form, when it is taken out and immersed in 
water for two minutes at 125° F. The cheese is then put into the press, where 
it remains for 12 hours. It is then removed from one mold and placed in 
another form resembling the mold, but without a cover, and having a hole 
leading from the bottom. The cheese is salted by rubbing salt on the surface. 
Sometimes it is kept in a salt bath for a day before putting salt on the surface. 
Following the salting, the cheese is washed in hot whey, and the surface is 
scraped smooth. It is then taken to the ripening cellar, which should have a 
temperature of between 50° and 70° F. Here it is turned daily for a time and 
finally twice a week. In the meantime it is occasionally moistened with cold 
water or fresh beer. When the cheese is one month old it is washed in water at 
70° F. for 20 minutes and then placed in the sun to dry, after which it is rubbed 
with linseed oil. Before shipping, the cheese is colored, usually red, but for 
some markets it is colored yellow with annatto. The red coloring is done with 
a watery solution of litmus and Berlin red, or with carmine. A considerable 
quantity of this cheese is imported into the United States. At the present time 
Holland exports some Edam cheeses inclosed in air-tight tins. 
EGG. 
Egg cheese, made in the Province of Nyland, Finland, described by Prof. 
Casta Grotenfelt and reviewed by Monrad in Hoard's Dairyman, is made from 
fresh eggs, from 2 to 12 added to 6 quarts of new milk. Usually they are 
whipped into a starter, but sometimes half of them are added before coagulation 
and the other half after drawing the whey. The best are made with a cream 
starter. Monrad appears to be rather skeptical about this kind of cheese and 
says it should be labeled " Egg cheese " in order not to deceive the public. 
ELBING. 
This is a hard, rennet cheese made from cows' milk in West Prussia ; in winter 
the milk is skimmed, but at other times it is used whole. It is known also as 
Werderkiise and Niederungskase. Rennet enough is added to the milk at a 
temperature of 80° F. to coagulate it in from 15 to 30 minutes. The curd is cut 
