16 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
form resembling the mold, but without a cover, and having a hold leading from 
the bottom. Salt is rubbed on the surface of the cheese. 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 mean- 
time 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 
inelosed in air-tight tins. 
EGG 
Egg cheese, made in the Province of Nyland, Finland, deseribed by Prof. Casta 
Grotenfelt and reviewed by Monrad in Hoard’s Dairyman, is made from fresh 
eggs, from 2 to 12 being 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 
Werderkise and Niederungskaése. Enough rennet is added to the milk at a 
temperature of 80° F. to coagulate it in from 15 to 30 minutes. The curd is cut 
and cooked to 100° F., salted in the granular state, and pressed for 12 hours. 
A cheese is 10 or 20 inches in diameter and 3 or 4 inches in thickness. Ripening 
requires about one month at a temperature of 75° F. 
KMMENTHALER 
This is a hard, rennet cheese made from cows’ milk, and has a mild, somewhat 
sweetish flavor. It is characterized by holes or eyes which develop to about the 
size of a cent in typical cheeses and are from 1 to 3 inches apart. Cheese of the 
same kind made in the United States is known as Domestic Swiss, and that made 
in the region of Lake Constance is called Algau Emmenthaler. Other local names 
are Bellunese, Formaggio Dolce, Fontine d’ Aosta, and Thraanen. 
Emmenthaler cheese originated in Canton Bern, Valley of Emmental, Switzer- 
land, and is a very old variety. In the middle of the fifteenth century a cheese 
probably of this type was manufactured in the Canton of Emmental. In the 
middle of the seventeenth century the industry was well developed, and genuine 
Emmenthaler cheese was exported. In 1722 its manufacture under the name of 
Gruyere is recorded in France, two cooperative societies having been organized 
for the purpose. 
Emmenthaler cheese is now manufactured in every civilized country. The 
United States has many factories, principally in Wisconsin, New York, and 
Ohio. In Switzerland the greater part of the milk produced is made into this 
product, and large districts in France and northern Italy are devoted to its 
manufacture. 'The best of the product made in Switzerland is exported, about 
20,000,000 pounds coming to the United States annually. The imported cheese 
sells in this country at about 45 cents a pound wholesale, and the domestic 
cheese sells at about 35 cents. Practically as good cheese can be manufactured 
in the United States as in Switzerland, but prejudice, combined with the fact 
that much of the domestic product is sold as imported, has held the price at a 
low level. 
There is a slight difference in manipulation of the milk in making Emmenthaler 
cheese in this country as compared with Switzerland. In the latter country the 
evening’s and morning’s milk is mixed and made into cheese, while in the United 
States it is popularly believed that the evening’s milk must be made into cheese 
immediately after milking, as is done with the morning’s milk. 
However, there is a growing tendency to make the cheese from milk delivered 
once a day or from milk that has been slightly ripened, as it is believed that the 
quality of the cheese is thereby improved. 
