Identifier: cu31924003118654 (find matches)
Title: Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911
Year: 1911 (1910s)
Authors: British dairy farmers' association
Subjects: Dairying
Publisher: The Hague, Van Langenhuysen bro
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
ned. It is replaced under press for a fewhours longer to ensure a good shape. When sufficiently pressed, the cheese is removed to a cellar. Here itis soaked in weak brine, at 16° Beaume\ for one and a half days, then insomewhat stronger brine for one and a, half days, and finally in a saturatedbrine for two days. It is now taken out of the brine, left for some days todry, and then carried to a cheese room. A white crust, consisting mainly of salt, forms on the outside of thecheese. This is scraped off, and the cheese is rubbed every day with a wetor dry cloth. After three or four weeks, the cheese is watered (that is, putfor some hours into cold well water), then rubbed with a cloth. Thisremoves part of the salt, takes away the crust of salt, and allows of quickerripening of the outside of the cheese. The outside of the cheese during theripening period turns yellow. The whole ripening period extends over about five or six weeks. Atthe end of this time the cheese is sent to market. 61
Text Appearing After Image:
62 CHEESE MARKET AT ALKMAAR This is the most important market for the sale of Edam cheese especiallyfor that made in factories. Nearly, all Edam cheese is sold in the marketsor fairs and as a rule when only two or three weeks old. They are broughtto the market place on the Thursday evening or Friday morning and madeup in smaller (for farmers cheese) or larger (for factory cheese) heaps. Thesale commences at 10 a. m. sharp on the Friday morning. Edam cheese ismade in three sizes, viz kleine weighing 2 kilo, commissie weighing4 kilo and middelbare weighing 5 to 6 kilo. The kleine: or small onesare sold first and afterwards the larger sizes. The merchants judge the cheeseand when this is done the bargain is soon made. The prize is quoted per 50 kilos.In 1909 the following average prizes were realised for factory made Edamcheese: January . . . . February, March and AprilMay, June, July and AugustSept., October and Nov. When a bargain is concluded, the lot is carried to the Waag orweighing

Note About Images