458 Bureau of Farmers' Institutes. 



myself to the question of quality, and will use to illustrate it a 

 number of day's cheese which were made the last of July and the 

 first of August. This is a time of year I think you will allow 

 which is as bad as could be selected for climatic conditions. This 

 year, as we all know, it was especially bad, being very hot and dry. 

 There were six cheeses made each day and one placed in each room, 

 the rooms being kept at temperatures of 80°, 75°, 70°, 05°, G0°, 

 or 55° F. The cheesees made on July 27th were sent to New 

 York on September 1st and scored by a member of the firm of a 

 prominent cheese commission house. The scoring returned by him 

 on that lot was in 80° temperature, 42 flavor on basis of 50 

 perfect, 21 texture on basis of 25 perfect. The 75° rooms, 43 F., 



23 T.; the 70° room, 45 F., 23 T. ; the G5° room, 47 F., 24 T. ; 

 the G0° room, 48 F., 25 T. ; the 55° room, 45 F., 25 T. The 

 last cheese reported a little sharp, unpleasant flavor. The real 

 trouble was, it had not fully matured at the low temperature. On 

 October 1st cheesees made on July 30th were sent and the scoring 

 returned was for the 80° room, 42 F., 21 T. ; the 75° room, 43 F., 

 22 T. ; the 70° room, 43 F., 22 T. ; the 65° room, 48 F., 24 T. ; 

 the 60° room, 49 F., 24 T., and the 55° room 49 F., 24 T. On 

 November 1st the cheeses made August 1st were sent and the scor- 

 ing returned was for the 80° room, 39 F., 20 T. ; the 75° room, 

 41 F., 20 T\; the 70° room, 43 F., 22 T. ; the 65° room, 44 F., 



24 T. ; the 60° room, 47 F., 24 T., and the 55° room, 4-7 F., 24 T. 

 The gentleman said in addition that it did not seem possible that 

 the cheese originally all came from the same vat, and that the 

 curing could make such a difference, the last three being very good 

 cheeses and the first three nearly spoiled. 



I think you will agree with me that the two most important 

 factors in a first-class cheese, one that can be depended upon to 

 please the customer every time, are first, flavor, and second, 

 texture. If the color is not just perfect the buyer may 

 cut the price, but the consumer does not mind that part 

 if it only tastes good. We might say from the consumer's 

 standpoint that flavor is the one thing necessary, but in 

 order to be sure of the good taste there must be no free moisture 

 and that moans fairly good texture. We often hear a person say 

 T like a moist cheese, and such cheese may be especially good at 

 just the right point, but, like a ripe pear, it deteriorates very 

 quickly, and for that reason it is not wise to try to cater to that 

 taste. Good, sound choose that are thoroughly ripened at a tem- 

 perature not far from G0° F., as shown by our experience of the 



