CHAPTER VIII 



Commercial Qualities of Cheddar Cheese 

 and Methods of Judging 



In commercial transactions in cheese, certain 

 points or qualities have been adopted as a basis 

 or standard in judging the commercial value of this 

 product. 7"he terms used in expressing the different 

 qualities vary considerably in different market cen- 

 ters, and the same expression is used with different 

 meanings by different persons. Frequently indi- 

 viduals use terms that are strictly local or per- 

 sonal. It is desirable that there should be a 

 uniform usage and a common understanding in re- 

 spect to the terms used in judging cheese. The 

 attempt is made here to discuss the terms in com- 

 mon use and to define them as well as may be, in 

 the hope that it may serve as an aid in bringing 

 about a general agreement in respect to the use 

 and understanding of the expressions employed 

 in judging and scoring cheese. The definitions 

 here given can hardly be expected to be in full agree- 

 ment with the usage of everyone, since individuals 

 differ from one another so much in their use of these 

 terms. 



SAMPLING AND TESTING CHEESE 



In testing its commercial qualities, a sample of 

 the cheese to be examined is obtained by means 



80 



