European Stars and Stripes (Newspaper) - May 11, 1947, Darmstadt, Hesse In the Early stages of the making of a ferment extract to make it curdle dutch treats Hollands cheese makers May have their geography a bit but their tangy Edams and Goudas Are still an eating Delight to gourmets the world Over dutch cheese makers have been playing havoc with the gourmets geography Edam no longer comes from the town that has been getting All the credit for the nearly All the surround ing towns in the As it is also named have been getting into the act and have forced the original producer right out of the to add to the Edam province is also a Large producer of the cheese that has been identified for years with Gouda at the opposite end of the perhaps in an Effort to make up for the distress that this news is Apt to the worlds sentimental cheese Hollands dairymen have some Good news to offer these Days for both these War scarce delicacies have started to Roll Back onto the shelves of the worlds hollanders Are making cheeses in Large enough quantities to ship thou Sands of Kilos to countries whose cheese eaters Haven seen either the re skinned eaten or the pie shaped Gouda in almost a much of the milk from dutch cows is going into the factories that turn out Edams and the manufacturing processes of the two Are the Only real differences Are in butter fat being the size and shape of the cheese typical of the factories is the one at a diminutive Community about thirty minutes by Auto from in the morning and evening trucks Roll up to the a two Story Brick Deposit hundreds of Kilos of milk in ten gallon fresh from the the milk is kept at the Plant overnight to Cool and men piped into 3300liter not a drop of it is which accounts for some of the flavor Peculiar to the cheese eaters Shemild feel no cause for alarm because of the seem ing Lack of Preca photographs Tion against dutch government enforces stringent Laws re Garding the health of killing off the bacteria would destroy the microscopic manufacturers of the elements in the milk about to be into the vat Are poured several bucketful of what the dutch Call a ferment extract usually obtained from the stomachs of Herman Albert director of the Purmer explained that the known to English speaking cheese makers As makes the milk in half an what was a freely liquid has become a solid White mass of somewhat rubbery wielding workers then the blubber into Small the or As the dutch Call is tapped off from the tub to go Back again to the Farmers for their pigs and the chunks by Chris Butler Are stuffed into wooden for cylindrical for give the cheeses their squeezed out Art water and sugar which would sour the cheese in allowed to next step in the process is per haps the most this is the Crux of the Flavo fashioning phase of Edam is cured by letting it soak for three Days in a brine further Tang is imparted As it ripens on the shelves of the Plant for about three prumers factory turns out two Hundred cheeses a some of the output is rationed to the the All dutch is exported on a quota but the Hollander is getting enough to keep him he knows that Export of these products is helping to build up foreign Exchange his nation needs to buy raw even it will be some time before Edams and Goudas Are again commonplace in the neighbourhood Delicatessen in new York or san turn the Page for pictures of cheese making
