TUDGING COMMERCIAL QUALITIES 93 



In explanation of the Eng-Hsh scale of points, it 

 may be stated that the majority of Englishmen pre- 

 fer cheese of considerable age, properly ripened and 

 rather sharp in taste, and it is this character which 

 they express by the word "quality." 



Method of scoring. — In scoring a sample of 

 cheese, an examination is made with reference to 

 each of the qualities mentioned. In those qualities 

 in which it is perfect, it is given the values or 

 points assigned above. If the cheese is defective 

 in any quality, that is, short of perfect, then a 

 smaller value is given than the one indicated above 

 in the scale of points ; the more defective the cheese 

 is in any quality, the lower is the value or number 

 of points given it. When all the qualities have been 

 scored, the numbers of points assigned to them are 

 added and the total is the score of the cheese under 

 examination. 



It can readily be seen that judgment, trained by 

 experience, is required to assign to each quality its 

 proper number of points. The sense of smell and of 

 taste must be highly developed by training in the field 

 of experience. The eye and touch must also be 

 trained by special experience in the actual work of 

 sampling, studying and judging cheese. 



Score-cards. — For convenience, score-cards are 

 used in keeping records of the results of scoring 

 where many samples are examined. The following 

 form (see next page) illustrates a commercial score- 

 card. 



In commercial scoring, reasons for the number 

 of points given are not stated ; but in dairy schools 

 and competitive public exhibitions, where educa- 

 tional purposes are in view, the reason for each 



