Rensselaer Semi-Weekly Republican, Volume 20, Number 111, Rensselaer, Jasper County, 13 October 1899 — Home of the Edam Cheese. [ARTICLE]

Home of the Edam Cheese.

While the Edam cheese Is a familiar visitor on the table, not every one knows whence it comes nor how its cannon ball proportions and gay color-

Ing have been achieved. The northerijHli part of Holland is the seat of the Edan*2|| cheese industry, and the cleanliness of the relish is doubly assured. In making it the freshll cow’s milk is carefully strained and renet added. As soon as the mHh riveSS I dies the whey is drawn off and thsfll curd, thoroughly kneaded, is into molds. This process is repeatUH until the whey has all been extracts and the curd is comparatively dry.. Itl J Is then wrapped in a linen cloth kept for ten or twelve days until solid. Then the cloth is removed W the cheese put into salt lye. AfterwwM|| a little more dry salt is sprinkled on the cheese, until the maker thinks it is salt 33 enough to insure its keeping. It is put into a vessel and washed wit|Bs whey and scraped to remove the whiMjll crust. It is next carried into a Cool room and laid on shelves, where it !*'■ frequently turned. The ripening ess lasts from two to three months, tlßflO round balls growing the fine yellow orreddish color peculiar to Edam The cheeses Intended to be exporteM to this country are rendered still moiH brilliant by dyeing the rind with a TtjjH etable dye.—New York Tribune.