52 



(m) "Tallowy" flavor resembles that of tallow. 



4. Texture of cheese. — Texture, as applied to cheese, refers mainly 

 to compactness. Commonly the body is considered as a part of tex- 

 ture, but the two qualities are easily distinct. 



(«) "Perfect" texture in cheese is indicated when a cut surface of 

 the inside of the cheese presents to the eye a solid, compact, continu- 

 ous appearance, free from breaks, holes, and chunks. A plug drawn 

 from a cheese of perfect texture should be smooth and not "fuzzy." 

 When a plug is broken in two it should not crumble, but show a flaky 

 appearance, termed a "flinty " break, resembling the surface of broken 

 cast iron or broken flint. 



(&) "Close" texture describes the appearance of a cut surface of 

 cheese when free from all kinds of holes. 



(c) "Loose" or "porous" texture is indicated by lack of compact- 

 ness and solidity. 



{d) "Mechanical holes" in cheese are irregular, open spaces caused 

 by incomplete cementing together of the curd particles in the press. 



(<?) "Gas" or "pin holes" are small holes. 



(/) "Swiss" holes are fairly large, round holes, such as are present 

 in Emmenthaler cheese. 



5. Body of cheese. — This term, used in connection with cheese, refers 

 to the character of the substance or consistence of cheese. This qual- 

 ity is ascertained by pressing a piece of cheese between the thumb and 

 fuigers. 



(a) "Perfect" body in a cheese is indicated when the cheese is solid, 

 firm, and smooth in substance or consistence. 



(6) "Solid" or "firm" bodied cheese shows a certain amount of 

 resistance under pressure, somewhat like a piece of fat pork or cold 

 butter. 



(c) "Smooth" bodied cheese when pressed between the thumb and 

 fingers feels smooth and velvet-like, as distinct from harsh, gritty, or 

 mealy. 



id) "Silky" bodied cheese is smooth, but not over solid. 



(e) "Waxy" bodied cheese is much the same as silky, but possess- 

 ing more firmness or solidity. 



(/) "Pasty" or "salvy" cheese is very soft, usually from an excess 

 of moisture. It sticks to the fingers when pressed. 



ig) "Stiff" or "corky" or "curdy" bodied cheese is hard, over- 

 firm, and tough, and does not crush down readily when pressed in the 

 hand. 



Qi) "Weak" bodied cheese is very soft, lacking in firmness, but not 

 necessarily stickj^. 



{%) "Mealy" bodied cheese is cheese that breaks down in fine crumbs 

 when pressed. 



(j) "Gritty" bodied cheese feels harsh and gritty under pressure. 



