period of time. Edam cheese is one of the important products of the
Netherlands, and while it is seldom used in cookery in the homes of this
country, it is served at the table. Usually a section of the top is cut
off to serve as a lid while the inside is scooped out as needed.
Sometimes, after most of the cheese has been removed, the hollow shell
is stuffed with macaroni or rice that has been cooked and seasoned and
the food then baked in the shell.

29. FRENCH CHEESES.--Among the French cheeses, the variety called
GRUYERE CHEESE, which is shown at _f_, Fig. 4, is well liked. It is
usually made of skim milk, has a yellow color and a mild, sweetish
flavor, and contains large holes like those found in Swiss and Emmenthal
cheeses, varieties that are very similar to it. Like these cheeses,
Gruyere cheese may be used in cooking or served without cooking, being
used considerably in the making of sandwiches.

BRIE CHEESE is a French variety of very soft cheese, with a strong
flavor and odor. It is made from whole or partly skimmed cow's milk
coagulated by means of rennet. This kind of cheese is used mostly as an
accompaniment to other foods.

CAMEMBERT CHEESE, which is shown at _h_, is also a soft cheese. It is
made by practically the same process as Brie cheese and is used in the
same way. This cheese has a typical odor. Its rind is thick and dry, but
its center is very soft, being sometimes almost liquid.

NEUFCHATEL CHEESE, which is shown at _i_, is a soft rennet cheese made
from cow's milk. It is made at Neufchatel-en-Bray, France, and not at
Neufchatel, Switzerland. This variety of cheese is wrapped in tin-foil
and sold in small packages. It is used chiefly for salads, sandwiches,