86 SCIENCE AND PRACTICE OF CHEESE-MAKING 



When a plug is broken in two, it should show a flak}"- 

 appearance, termed a ."flinty" break, resembling the 

 surface of broken flint or steel. 



(2) Close texture describes the appearance of a 

 cut surface of cheese when free from all kinds of holes. 

 Such cheese is often described as "close-boring." 

 (Fig. 14.) 



(3) Loose or porous texture is indicated by lack 

 of solid compactness, being more ■ or less full of 



holes, which vary from 

 a few (Figs. 15 and 16) 

 to enough to make a 

 spongy (Fig. 17) ap- 

 pearance. One variety 

 is known as fish-eye, 

 due to action of yeasts 

 (p. 126). 



(4) Mechanical holes 

 in cheese are irregu- 

 lar, open spaces, 

 caused by the incom- 

 plete cementing of the 

 pieces of curd in the press. (Fig. 18.) 



(5) Gas-holes or pin-holes are small holes, pro- 

 duced by gaseous products of fermentation. 



(6) Szviss-holes are fairly large, round holes, such 

 as are present in Emnienthaler cheese. (Fig. 19.) 



Body. — This term, used in connection with cheese, 

 refers to the consistency, firmness or substance of 

 cheese. It is largely influenced by the amount of fat 

 and moisture in cheese. 





FIG. 19 — SWISS-HOLES 



