New York Agricultural Experiment Station. 259 



Table II. — Scoring of Cheeses Cured at Different Temperatures, 



11300. 

 CnRESK. No. 1—80° No. 2—75° No. 3—70° No. 4-65° No. 5—60° No.6-55» 



Mado. Scored. F. T. F, T. F. T. F. T. F. T. F. T. 



July 27. Sept. 1. 42 21 43 23 45 23 47 24 48 25 45 25 



July 30. Oct. 1. 42 21 43 22 43 22 48 24 49 24 49 24 



Aug. 1. Nov. 1. 39 20 41 20 43 22 44 24 47 24 47 24 



Aug. 3. Dec. 1. 42 21 44 22 44 22 46 24 49 25 49 25 



Aug. 8. Dec. 31. 38 20 39 20 42 21 44 22 48 24 50 25 



Taking the average scores of the cheeses as given in this table, 

 those cured at and below G0° show a commercial scoring 5.1 

 points better in flavor and 2.7 points better in texture than those 

 cured at 65° and above. 



Concerning the shipment of September 1, Mr. Whitmore says: 

 "No. 5 is especially fine; No. 6 very good, but the flavor not 

 quite perfect, being a little sharp." This was unquestionably 

 due to the slower curing at the low temperature, the cheese not 

 having quite time enough to ripen fully in five weeks at 55°. 

 Of the next lot, the scorer says: " There is no question but what 

 Nos. 4, 5 and 6 are of a better quality from a commercial stand- 

 point than Nos. 1, 2 and 3. Considering the time when they 

 were made we think they have held very well indeed." In his 

 letter referring to the lot made August 1, Mr. Whitmore says: 

 *' Nos. 1, 2 and 3 of this lot of cheese are rather inferior to any 

 you have previously sent me, especially No. 1. If these cheeses 

 were made from the same vat it is almost impossible to com- 

 prehend how there can be so much difference in the curing, as 

 Nos. 4, 5 and 6 are of very good quality." Writing concerning 

 the cheeses sent December 1, the comments are: " Nos. 5 and G 

 are very nearly perfect cheeses. Considering they were made 

 four months ago, we might say no cheese could be made that 

 would show better at the expiration of that time." Of the last 

 lot Mr. Whitmore's letter says: "Nos. 1 and 2 are about the 

 poorest we have had from you and Nos. 5 and 6 the best, par- 

 ticularly No. 6. This we call, so far as flavor and texture are 

 concerned, a perfect August cheese. It would seem that the 

 results secured with all these different cheeses which show prac- 



