CHEDDAR CHEESE RIPENING 271 



Acid color. This is a bleached or faded color and is 

 caused by the development of too much acid. (See acid 

 flavor for causes and remedies, page 266.) 



261. Defects in finish. Defects of this class differ 

 from those previously mentioned in being entirely 

 within the control of the cheese-maker. All are due to 

 carelessness or lack of skill in manipulation. Anything 

 which detracts from the neat, clean, workmanlike appear- 

 ance of the cheese is a defect that may interfere with the 

 sale of an article intrinsically good. Some of the common 

 defects are : (a) unclean surfaces or dirty cheese ; (b) cracked 

 rinds ; (c) moldy surfaces ; (d) uneven sizes ; (e) cracked 

 cheese; (/) wrinkled bandages; (g) uneven edges. 



CHEDDAR CHEESE JUDGING 



Judging of cheese is the comparison of the qualities of 

 one product with those of another. To make this easier 

 it is customary to reduce the qualities of the cheese to a 

 numerical basis. This is accomplished by the use of a 

 score-card, which recognizes certain qualities and gives 

 to each a numerical value. Each of these score-cards 

 gives a perfect cheese a numerical score of 100. Two 

 score-cards are used to judge cheese, one for export and 

 the other for home-trade product. The latter is more 

 commonly used. 



EXPORT SCORE-CARD HOME-TRADE SCORE-CARD 



Flavor 45 Flavor 50 



Body and texture . . 30 Body and texture ... 25 



Color 15 Color 15 



Finish 10 Finish 10 



Total 100 Total 100 



The same qualities are recognized in each score-card, 

 but different numerical values are given them. 



