JUDGIXG COMMERCIAL QUALITIES 



95 



DESCRIPTIVE SCORE (Check defects in list below) 



Remarks 



Advice for overcoming defects . 



Methods of grading cheese. — The classification 

 of cheese according to the resuUs of judging and 

 scoring varies in different markets, the method in 

 each case being arbitrary. For ilhistration, one 

 classification is into (i) ''fancy," (2) ''firsts" and (3) 

 "seconds." In the Canadian market, there are first, 

 second and third grades. 



CHEESE-MAKERS AND JUDGING CHEESE 



It is a matter of regret that cheese-makers do 

 not have more extended practical experience in 

 iudsrine cheese. Everv cheese-maker who desires 

 to acquire greater efficiency in his work should 

 own a good cheese-trier and use it as often as 

 practicable. It is well before shipment to examine 

 one cheese from each day's make and then study 



