51 



DESCRIPTIVE SCOEE. 



[Check qualities below as they apply to cheese examined.] 



3. Flavor of cheese. — By flavor, a.s applied to cheese, we mean the 

 odor of the cheese, or really odor and taste combined. The serse of 

 smell is <.^enerally more sensitive in detecting most variations of flavor 

 in cheese than taste. The flavor of cheese is ascertained by crushing 

 a piece in the palm of the hand to warm it up slightly and is at once 

 held under the nose. 



(a) "Perfect" flavor in Cheddar cheese resembles that of first-class 

 butter, with an added something of its own that can not be easily 

 described. Cheese flavor is sometimes described as "nutty." Per- 

 fect cheese flavor is not strong and is free from all traces of an objec- 

 tionable character. The taste should be mild and somewhat lasting, 

 but not so sharp as to "bite" the tongue. 



(6) "Clean" flavor is entirely free from objectionable smell. 



(c) "High" or "quick" flavor is a delicate flavor that disappears 

 quickly. 



{d) ' ' IjOW " or " flat ' ' flavor indicates only traces or absence of flavor, 

 or insipidity. 



(e) "Too much acid" applies to flavor that smells somewhat sour, 

 but does not taste sour. 



(/) "Too little acid" applies to flavor that is rather mild and lack- 

 ing in character. 



(g) ' ' Sour " cheese tastes sour when fresh, from containing too much 

 whey. 



(h) "Sweet" or "fruity" flavor is suggestive of pineapple odor 

 and is somewhat sickish. 



(i) "T'ainted" flavor describes a variety of mildly or strongly offen- 

 sive odors. 



ij) "Weedy" flavor applies to flavor coming from food eaten by 

 cow, such as leeks, ragweed, cabbage, etc. 



(1c) "Bamlike" flavor is self-descriptive, suggesting odor of 

 manure. 



(Z) "Strong" flavor is very pronounced, but free from anything 

 offensive; it is a good flavor strongly developed. 



