70 THE BOOK OF CHEESE 



moisture will be lighter in color. If a cheese con- 

 tains so much moisture that it becomes " acidy," the 

 effect is the same as when too much acid is developed, 

 that is, the color becomes pale from the action of the 

 acid. (4) Finish: A cheese containing too much moisture 

 is usually soft. A good rind does not form. Such a 

 cheese loses its shape very easily, especially in a warm 

 curing room. (5) Quality: A cheese with a high mois- 

 ture-content is usually marketable for only a very short 

 period. Such a product usually develops flavor very 

 quickly in comparison to a dry cheese. It must be 

 sold very soon because if held too long, the flavor be- 

 comes so strong as to be undesirable, and objectionable 

 flavors are liable to develop. In some cases, such 

 cheeses rot. 



93. Relation of moisture to acidity. From the pre- 

 ceding discussion, it is evident that the relation between 

 the moisture and acidity is very close, in fact so intimate 

 that in some cases it is difficult to distinguish one from 

 the other when the quality of the cheese is considered. 

 The proper relation of the moisture and the acidity de- 

 termines the quality of the resulting cheese. If too much 

 acid is developed during the manufacturing process, the 

 product will be sour. If too much moisture is retained 

 in the form of whey, the cheese will be sour. The less 

 acid in the curd, the more moisture in the form of 

 whey may be retained in the curd without causing a 

 sour cheese. The proper relationship between the mois- 

 ture and the acidity must be maintained or a sour cheese 

 will result. 



The relation of the moisture to the acidity also has an 

 influence on the curing. If the cheese has a low develop- 

 ment of acidity and a low moisture-content, it will cure 



