on board and brought three Holland cheeses, cost 4d. a piece,
excellent cheeses.

Pepys' _Diary_, March 2,1663

Commodore Coe, of the Montevidian Navy, defeated Admiral Brown of
the Buenos Ayrean Navy, in a naval battle, when he used Holland
cheese for cannon balls.

_The Harbinger_ (Vermont), December 11, 1847

The crimson cannon balls of Holland have been heard around the world.
Known as "red balls" in England and _katzenkopf,_ "cat's head," in
Germany, they differ from Gouda chiefly in the shape, Gouda being
round but flattish and now chiefly imported as one-pound Baby Goudas.

Edam when it is good is very, very good, but when it is bad it is
horrid. Sophisticated ones are sent over already scalloped for the
ultimate consumer to add port, and there are crocks of Holland cheese
potted with sauterne. Both Edam and Gouda should be well aged to
develop full-bodied quality, two years being the accepted standard for
Edam.

The best Edams result from a perfect combination of Breed
(black-and-white Dutch Friesian) and Feed (the rich pasturage of
Friesland and Noord Holland).

The Goudas, shaped like English Derby and Belgian Delft and Leyden,
come from South Holland. Some are specially made for the Jewish trade
and called Kosher Gouda. Both Edam and Gouda are eaten at mealtimes