CHEDDAR CHEESE-MAKING 221 



no better than that of the milk from which it is made, 

 plus the skill of the cheese-maker. 



209. Qualities of Cheddar cheese. The cheese should 

 be neat, clean and attractive. If unclean, and the bandage 

 not put on the cheese properly, it shows that the manu- 

 facturer is not particular to keep the curing-room shelves 

 tidy nor careful and painstaking in dressing. The 

 cheese should not be lopsided or bulged. When cut, 

 it should have a uniformly colored interior. The prin- 

 cipal color defects are too high, or too light color, 

 mottled or seamy. The texture should be solid and close. 

 A common defect is mechanical holes or openings and 

 another is gas pockets. The body can be tested by rub- 

 bing the cheese between the thumb and fingers. It should 

 be smooth and waxy and free from lumps. It should rub 

 down like cold butter. The common defects are graini- 

 ness and lumpiness. Graininess may be caused by too 

 much acid or too much moisture in the cheese. Lumpi- 

 ness is due to uneven curing. If too much moisture is 

 present, the body will be soft and mushy ; if not enough 

 moisture, the body will be hard and dry. 



The cheese should have a pleasant, clean, mild aroma 

 and the characteristic flavor which is usually somewhat 

 similar to that of nuts and so is spoken of as a nutty 

 flavor. 



