

952 REpPoRT OF THE CHEMIST OF THE 
1. One is made from partially skimmed milk; the other, when 
at its best, is made from whole milk. : 
2. While it is very important in making Cheddar cheese to 
have the milk in perfect condition, it is absolutely essential in a. 
making Edam cheese. a 
3. In making Cheddar cheese, the removal of moisture is 
largely effected in the vat by the use of a higher temperaturein 
heating the curd. In making Edam cheese, the removal of moist-. 
ure depends more upon the fineness of cutting the curd and 
subsequent pressing. As we shall see later, the latter process is. 
much less economical as regards loss of milk constituents. 
4. In making Cheddar cheese, more or less lactic acid is 
formed according to special conditions ; in making Edam cheese, 
every effort is made to hasten the process at every stage and pre- 
vent the formation of lactic acid. In one case, we work to 
produce an acid curd; in the other, a curd as free as possible 
from acid. 
5.. The details of salting and curing differ radically in the two 
methods. In general, the manufacture of Edam cheese requires 
labor and care in giving attention to many more details than the 
manufacture of Cheddar cheese, however much the latter should 
have for best success. 
6. Edam cheese sells for two or three times as much per pound | 
as the best American Cheddar. It would seem that the manu- © 
facture of Edam cheese offers a legitimate channel for the outlet 
of partially skimmed-milk cheese, and not only that but as well 
an attractive line of manufacture for any one who is willing to 
equip himself properly for this branch of dairy industry. 

