

New York AGRICULTURAL EXPERIMENT Station. 245 
manufacture of Edam and Gouda cheese. It is hoped that we 
may extend our work to other varieties in the near future. Mr. 
J. H. Hecker, of Timothy, Wisconsin, who had made these 
varieties of cheese with success, attended to the making of the 
cheese in these experiments, and to him we are indebted for 
many practical points which are not found in other descriptions 
of methods of manufacture. 
One precaution should be stated at the outset. The results 
and methods contained in this report can not take the place of 
actual experience. To learn the successful methods of manu- 
facture, one must be taught by a skilled maker. The results of 
our work will be helpful only when used properly in connection 
with practical, personal experience. 

I. Method of Manufacture. 
1. DerrnITion. 
Edam cheese is a sweet-curd cheese, made from partially | 
skimmed milk. It comes to the market in the form of round, 
red balls, each weighing from three and one-half to four pounds 
when cured. They are largely manufactured in Northern Hol- 
land and derive their name from a town which is famous asa 
market for this kind of cheese. 
| 2. Kixp or Mirx Usep. 
Milk from which one-fourth to one-third of the fat has been 
removed is used. Too great pains can not be taken in regard to 
the condition of the milk. It should be fresh, free from every 
trace of taint, in brief, it should be in as perfect condition as it is 
possible to have milk. 
38. Treatment oF Mitx Brerorr Appine Renner. 
The temperature of the milk should be brought up to a point 
not below 85° F. nor much above 88° F. When the desired tem- 
perature has become constant, then the coloring matter should 
-be added. We used Carter’s cheese color, using at the rate of 
