

.82 SCIENCE AND PRACTICE OF CPIEESE-MAKI.^G 



Terms used m describing cheese flavor. — Froi?i 

 a great variety of names applied to various flavors 

 found in cheese, the fohovving terms are selected 

 for consideration: (i) Perfect, (2) high or quick, 

 (3) clean, (4) low or flat, (5) strong, (6) too 

 much acid, (7) too little acid, (8) sour, (9) sweet 

 or fruity, (10) rancid, (11) tallowy, (12) tainted, 

 (13) stable, (14) weedy, (15) bitter, (16) cowy, 

 (17) fishy, (18) hydrogen sulphid. 



(i) Perfect flavor applies to cheese when it some- 

 what resembles that of first-class butter with an added 

 quality of its own that is characteristic but cannot be 

 </^ -7^ described further than to call it cheese-like. It is 

 sometimes described as ''nutty." This flavor should 

 be marked, but not strong. It should be free from 

 all other flavors, particularly the more or less ofifen- 

 sive products of undesirable fermentations. The taste 

 should be mild and somewhat lasting, but should not 

 be so sharp as to "bite" the tongue. 



(2) High or quick flavor is a delicate flavor that 

 disappears quickly. 



(3) Clean flavor is free from every trace of un- 

 pleasant aroma or taste. 



(4) Low or Hat flavor applies to slight traces, or 

 absence, of flavor ; it is insipid. 



(5) Strong flavor is a good flavor very pronounced 

 but free from everything offensive ; it is a good flavor 

 strongly developed. 



(6) Too much acid applies to flavor that smells 

 somewhat sour, but does not taste sour. 



(7) Too little acid applies to a mild flavor, lacking 

 in character. 



