The Lyre
Edam Cheese.—The ball-shaped red Edam is also made in Holland by a similar method to that of the Gouda.
Fresh milk is set at from 90° to 93° F. in summer and up to 97° in winter,—colored to a rather high yellow with Annatto. Add sufficient rennet to coagulate the milk in 8 to 15 minutes. Cut curd carefully with the “lyre” and break with fork into very fine pieces, as small peas. Leave to settle for 3 to 4 minutes, putting cover on the vat if the temperature in the room is below 60°. When settled, the curd is gently pushed into a heap which takes 5 to 6 minutes and the whey is removed with a dipper. Weight is applied for 5 minutes and the tub or vat is tipped so the whey will drain off while the curd is held back with the dipper. This pressing is repeated twice more for 4 and 3 minutes respectively.
Curing room in a Gouda cheese factory
The curd should now be elastic and firm and show a temperature, in winter of at least 83°, in summer at most 90°. If necessary the temperature is regulated by pouring hot whey (not exceeding 104°) or cold water over the curd.
The mold is then placed in the vat and two handfuls of curd put in which is squeezed and worked thoroughly with the hands. More curd is added and worked in the same way and this is repeated until the mold is full with a large top on, which is pressed with the hands for 4 or 5 minutes, turning the cheese 3 or 4 times and opening the drain holes if plugged up. Some makers sprinkle a teaspoonful of fine salt in the bottom of the mold, but in warm weather it is better to work in a quarter of an ounce of salt. This work must be done quickly so the curd will not cool.
Mold for Edam cheese