CHAPTER XI

THE HARD CHEESES 172-183

The Danish group, 181; The Dutch group, 182; Edam cheese, 183; Method of manufacture, 184; Salting and curing Edam, 185; Equipment for making Edam cheese, 186; Qualities and yield of Edam cheese, 187; Gouda cheese, 188; Method of manufacture, 189; Equipment for Gouda cheese, 190; Composition and yield, 191.