146 THE BOOK OF CHEESE 



cheese usually cures slowly and has a pronounced sour 

 taste. The body is hard and bitter. 



If the cheese contains too much moisture, it will cure 

 rapidly and the body will be very soft and pasty. In 

 extreme cases it will be so soft that it will run when the 

 rind is broken. On the other hand if the cheese does not 

 contain sufficient moisture, it will cure very slowly and 

 the body will be hard and dry and sometimes crumbly. 

 There is no standard score-card for judging Limburger 

 cheese. The Wisconsin Cheese-makers Association l 

 uses the following score -card for Limburger : 



Flavor 40 



Texture 40 



Color 10 



Salt 5 



Style __5 . 



Total 100 



164. Yield and composition of Limburger. The yield 

 of cheese depends on : (1) the amount of fat and other 

 solids in the milk from which it is made ; (2) the amount 

 of moisture incorporated into cheese; (3) the loss of 

 solids during the manufacturing process. 



The yield varies from 12 to 14 pounds of cheese from 

 100 pounds of milk. The more fat and other solids in 

 the milk, the more cheese can be made from 100 pounds- 

 of the milk. The more moisture incorporated into the 

 cheese, the larger the yield. The quality of the cheese 

 and the amount of solids determine the amount of mois- 

 ture that can be incorporated into the cheese. The 

 greater the losses during the manufacturing process, the 



1 Wis. Cheese-makers Assoc., 12th Annual Meeting and Report, 

 1906, page xxviii. 



