Limburger cheese was first made in the Province of Lüttick in Belgium. It has, however, come to be considered chiefly as of German production. The chief cause of the putrefactive fermentation which takes place in Limburger cheese is the extremely moist condition in which it is kept. For this purpose the atmosphere of the ripening cellar should be almost saturated with aqueous vapor, containing at least 95 percent of its maximum degree of saturation. This moist atmosphere, together with the low temperature at which the curing takes place, keeps the cheese soft and promotes the putrifactive ferments. Under these conditions the surface soon begins to get shiny and soft and changes from white to a reddish yellow. This change makes its way to the center, converting the harsh curd to a soft condition. The time required for this softening of the cheese is from four to six weeks. (“Cheese Making,” by John W. Decker.) _Edam Cheese._--Edam cheese is one of the most famous of the cheeses of Holland. It is made at the town of Edam, situated on the Zuyder Zee, about twelve miles northeast of Amsterdam. The milk from which Edam cheese is made should be properly acidified as has already been described. The coagulation takes place and the curd is separated much in the same manner as is used in the manufacture of Cheddar cheese. The curd is held for a time in the vat in a granular condition in order to develop greater acidity and until it will string one-half inch or one inch on the hot iron already described. It is then ready for the mold. The molds are of such a character as to give the cheese a spherical shape about six inches in diameter. Each cheese weighs about four pounds. It has a perfectly solid texture and its flavor is something like that of old Cheddar, except that it is a little more salty and somewhat harder. It is cured at a temperature of about 60 degrees and at a humidity of about 80 degrees. The curing period is somewhat longer than for most cheeses, lasting about eight or ten months and even a year. A slow curing is particularly necessary in the production of Edam cheese. _Coating with Paraffine._--In the curing of cheese sometimes it is coated with paraffine to avoid loss of weight. Coating with paraffine does not necessarily interfere with the character of the cheese, though it is probable that it must interfere in some way with the normal ferments. Paraffine is wholly indigestible and may produce injurious effects if swallowed with the cheese. (“Farmers’ Bulletins,” Nos. 186-190.)