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Edam

cheese, shell and cheeses

EDAM : a highly salted, red, round cannonball cheese, made in Edam, Holland, and its vicinity, principally on farms. The curd is pressed in molds—sometimes of metal, but usually of wood, cup shaped and round bottomed, with similar shaped tops to com pletc the spherical form—going next for a few days to "salting" cups of similar shape. In /the curing room, the cheeses are placed on shelves with holes in them to prevent them rolling off, and are turned and rubbed each day. At the end of a month they are washed, dried and rubbed with flaxseed oil till they shine and are then ready to be loaded into carts—which are generally dragged by dogs to the market town.

The red color of the outside skin is obtained by carmine or a weak solution of litmus and Berlin red.

The shells of Edam or Pineapple cheese are useful for serving macaroni. Heat the shell in a moderate oven and pour in the (cooked) macaroni. If the macaroni is to be browned, set the filled shell in the oven again—this will, however, destroy the shell after three or four times.

(commonly called Swiss Cheese, or Schweitzer) : a rennet cheese made from whole milk, of mild rather sweet flavor and generally distinguished by holes or "eyes" of various sizes and frequency. It was originally made in Emmenthal, Switzer

land, and that country is still a large exporter in spite of the fact that similar cheese is now manufactured in nearly every country. The French product is known, both in France and by export, as Gruyere. That made here is known as "Domestic Swiss." The cheeses are often very large—from 60 to 220 pounds each, sometimes in blocks about twenty-eight inches or so long and eight inches square, but generally circular, the larger ranging up to four feet in diameter and six inches in thickness.

The genuine Emmenthaler, when exported, is never less than four months old. It keeps, under favorable conditions, for many years. It should be nutty in taste, and rather dry, but tender. The "holes" or "eyes," though generally characteristic, are not necessary to its quality, for many good Swiss cheeses are "blind," as dealers describe them.