Archive image from page 624 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 EDAM CIIEESK-MAKINC. i-Jo milk, before the rennet is nsed. The coagulation ought to be perfected in a quarter of an hour. The breaking up of the curd is begun with even before the milk is fully coagulated, and conducted very carefully, making frequent pauses to allow the curd to settle. Now the whey is baled out as lar as possible, and the baling-dish, with some weights on it, is used to press the curd. The whey is again drained off, an
Archive image from page 624 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 EDAM CIIEESK-MAKINC. i-Jo milk, before the rennet is nsed. The coagulation ought to be perfected in a quarter of an hour. The breaking up of the curd is begun with even before the milk is fully coagulated, and conducted very carefully, making frequent pauses to allow the curd to settle. Now the whey is baled out as lar as possible, and the baling-dish, with some weights on it, is used to press the curd. The whey is again drained off, and after waiting a few minutes the curd is well mixed and formed into balls by hand. These are rubbed into fine particles, and tightly packed into the forms (Fig. 366). This is repeated, and the curd again filled into the forms. When this has been done the curd has (Fig. 308), which has only one hole for the whey to run off. This form is only used to keep the shape of the cheese. They are now arranged in boxes, and salted heavily every day for nine to eleven days, the larger kinds up to twenty days. Afterwaids they are laid in a bath of brine for twenty-four hours, washed, dried, and put in the •cnring-room, where they are treated just like the Gonda cheese. The brine-bath has now superseded the above- mentioned way of salting in many dairies. In the curing-room the cheese remains four to five weeks, being daily turned, before it is ready for sale. During the week before selling it is laid in fresh water for three to five hours, brushed Implements for Edam Cheese-making. The press with sis forms under it. The tub in which the cheese is made. On it stands a cheese-form, leaning against it the baling-dish, the curd-cutter, and a wooden iiistrxunent for pressing the curd in the tonus. already assumed the shape of a ball, and can be taken out, wrapped in a fine linen cloth, and put back into the form. These forms are put under a press (Fig. 367), where they remain five to twelv
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