Base. An nly 7 
ve ee = a | 
in making Cheddar cheese can be used in 
New York AGRIcuLTURAL ExprrRImMentT STATION. 251 
10. Utsenstts Emptoyep in Maxine Epam Cargse. 
Aside from the molds, continual press and 
salting vat, the same apparatus that is used 
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 diam- 
eter across the top. The salting mold has no 
cover and the bottom is provided with only 
one hole for the outflow of whey ; in other 
respects it is much like the pressing mold. 
Fig. 3 shows the external appearance of the press mold with 
cover in position, the inner surface of the cover, and the inside 
appearance of the press-mold. Fig. 4 shows the press-mold and 
cover in cross-section. Fig. 5 shows the salting mold in external 
and internal appearance and Fig. 6 shows cross-section of the same. 








































































11. Quatitizrs or Epam CHEESE. 
The jlavor 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. | 
In body, a perfect Edam cheese is solid, rather dry and mealy 
or crumbly. This condition is secured by the use of partially 
skimmed milk together with the special conditions of manufacture 
employed. 
In tewtwre, the perfect Edam cheese should be close and free 
from pores. 
12. GENERAL REMARKS. 
There are a few points which may be best brought to our atten- 
tion by contrasting some of the conditions used in the manufac- 
ture of Edam cheese with those employed in the manufacture of 
our American Cheddar cheese. 
