8 !March, 1907.] Cheese Competition. 189 



40 LBS. A\D OVER. 



Judges' Comments 



159 F. Verv nice. T. Good, but rather open. C. Clear, Init with tendeucv to irrcaularitv at open jjarts. 



F. Fair. 



160 F. Weedy, otherwise a good elieese ; the milk supply should be looked into ; a little more salt would 



iniinove flavour. T. Good, but lacking silkiuess. C. Good. F. Soiled appearance, and cloths 

 rough on ends. 



161 F. Unclean. T. Body too soft. C. Dull. F. Cloths rough on ends, cracks with mould on outside. 



Could have done with more cooking and acid. 

 161a F. Decidedly strong; contaminated milk is evidently the cause. T. Close, but soft. C. Dull. 



F. Mouldy, and cloths too long. 

 161B F. Not clean enough. T. Kather soft in body and lacking silkiness. C. Dull. F. Outside of cheeses 



mouldy. 



162 F. Lacking acidity ; a whey smell due to too much whey being retained. T. Body very soft, owing to 



presence of whey. C. Fair. F. Fair, but soiled ; improvement can be achieved by cooking better 

 and developing more acid. 



163 F. Distinctly " off," due to contamination. T. Too short, soft and open in body. C. Irregular. F. 



Cloths too long. Besidis the dirty flavour, there was a lack of salt ; curd not sufficiently cooked and 

 lack of acid is responsible for body, the softness in turn is responsible for the irregular colour. 

 163A F. Fairly clean. T. Body too soft and open ; more cooking of curd required. C. Irregular, due again 

 to excess moisture. F. Nice, except for clotlis being too long, and cheese wanting in good shape. 



164 F. Fairly clean, but rather insipid ; more acid and salt required. T. Body too soft ; better cooking of 



curd necessary. C. Dull. F. Fair. 



166 F. Strong, evidently from some fault in the milk ; too little salt. T. Body close, but lacking smoothness. 



C. Dull. F. Cloths rough on ends and soiled. 



167 F. Good, but lacking salt. T. Body close, but soft. C. Dull. F. Cloths too long ; with more salt 



and firmness this lot would have scored higher. 



165 F. Verv much " off " ; due to contaminated milk; strict examination of utensils and water supply should 



be made ; also see that the milking is done cleanly. T. Fair, but soft. C. Irregular. F. Clotlis too 

 long. . . 



169 F. Strong, evidently due to contamination of the milk. T. Good, but lacking silkiness. C. very Sau'. 



F. Verv fair. 



170 F. Would be Improved by developing more acidity in conjunction with better cooking. T. Body open 



and soft. C. Slightlv "irregular. F. Fair, but cheese a little out of shape owing to softness. 



171 F. Fairly clean. T. Body close, but too soft ; cook higher to obtain a firmer body. C. A cry motley. 



F. Not good, cloths being too long. t^ T^■ * 



172 F. Lacking in cleanness ; could have done with more acid. T. Body open. C. Motley. i. Dirty 



looking appearance, and covered with dark mould ; evidently knocked about in transit. 



174 F. Slightly weedy ; a little more salt wanted. T. Body open, but fairly firm. C. Fau'. F. Batl, 



being covered with a dark mould ; bad outward appearance. „ ^ . , , 



175 F. Kather too nmch acid. T. Close in body, but rather rough. C. Slightly bleached. F. fair, bur 



cloths too long and outsides soiled ; evidently the fault of this cheese is that saltmg was done m curd 

 in too soft a condition, and insufficiently cooked. , j i • 



176 F. Good clean. T. Body silky, but rather open. C. Good. F. Mouldy appearance and cracked skm, 



but of good shape and regular size. , , j „ ,, c n 



176A F. Too much acid. T. Close, but lacking smoothness. C. Dull. F. Skin cracked and full of mouKl. 

 176B F. Fair, but beginning to go " off." T. Body close, but soft. C. Dull. F. Cracks in skin spoiled 



appearance. , . , 



179 F. Strong. T. Body soft. C. Irregular. F. Bad, with dirty appearance ; more cookmg ana more 



aridity rc(|inred. , .1 , -i.* ^ t\ w v 



180 F. Slluht tendency to being strong. T. Body rather soft and inclined to be gritty. I. iJuii. r. 



Mi>ulilv iipiiearance. ,, , . . ^^ ■ l i.-.,,. 



181 F. Slightly " off " ; little nior(> salt requU-ed. T. Body close, but too soft, due to insufficient cooking. 



182 F. *" Weedy ;^ more^acidity^ind s\iltrequii-ed. T. Body fairly close, but too soft ; more thorough cooking 



required. C. Irregular ; due to excessive moisture. F. Fair. t- <^ 1 1 .,f c„iio,i 



183 F. Hardly clean enough. T. Rather short. C. Tendency to irregularity. F. Good but soiled 



apiiearance. „ „ . , ^ 11 /. r'„„ri v 



184 F. Distinctly weedy : remedy is to take good milk only. T. Fair, but open m body. ( . (.ood. i. 



\Ah F.^yi'ckfii'gTu d'eanness. T. Good, but rather open. C. Rather high. F. Very immldy ; the finish 



spoilt tills exhibit. 

 186 F. A trifle weedy. T. Short. C. Fairly good. F. Cloths too long. 



and it will be seen that the softness is generally caused by excessive mois- 

 ture. The consumer does not want to pav for moisture, and by glancing 

 over the table he will find that, while thinking the softness was due to rich- 

 ness in butter fat, he was onlv paving for water. The variation in butter 



