CHEESE. 



336a 



THE CHEESI] MARKET OF THE UNITED STATES. 



Hard Cheeses. 



English cheddar (best) 



Canadian or American cheddar 



Edam 



Swiss 



Parmesan 



Soft or Fancy Cheeses. 



Camembert 



Gorgonzola 



Stilton (be?t) 



Amer." Neufchatel" and Cream 



Milk. 



Whole milk 

 Wliole inilk 

 Low fat 

 Low fat 

 Low fat 



3-5-4% fart 



Whole milk 



Wliole milk 



Mostly poor 



in fat 



Yield of 

 Cheese per 

 loolbs.Milk 



g-ii 

 g-ii 

 8-II 

 8-1 1 

 8-1 1 



12-15 

 Q-II 



8-IO 

 12-14 (^) 



Ripening. 



6-12 mo. 



3-12 mo. 

 Long period 

 Long period 



2-3 years 



4 weeks 



4 months 



3-6 months 



Eaten fresh 



Hard Cheeses. 



English cheddar (best) 



Canadian or American cheddar 



Edam 



Swiss 



Paimesan 



Soft or Fancy Cheeses. 



Camembert. . , 



Gorgonzola 



Stilton (best) 



Amer." Neufchatel " andCream 



Market- 

 able 

 Period. 



6 mo. or more 



Months 



Very long 



Very long 



Very long 



10 days 



1-2 mo. 

 2 mo. (?) 

 Few days 



Retail Price per Pound. 



U.S. 



o . 1 4- 1 8 



o .33 

 o. 26-35 



o . 50-70 



0.45 



o . 45-60 

 o 20-60 



* London, October, 1905. 



COM31EKCIALi GRADES OF AMERICAN CHED- 

 DAR CHEESE. (Ontario Dept. of A<5R1culture.) 



First Grade. — Flavor. — Clean, sound, and pure. 



Body and Texture. — Close, firm, and silky. 



Color. — Good and uniform. 



Finish. — Fai.^ly even in size, smoothly finished, sound and 

 clean surfaces, straight, and square. 



Boxes. — Strong, clean, well made, and nailed. Ends to be 

 of seasoned timber. Close fitting. Weights stenciled or marked 

 with rubber stamp. 



Second Grade. — Flavor. — "Fruity," not clean, "lurnipy," 

 or other objectionable flavor. 



Body and Texture. — Weak, open, loose," acidy," too soft, too dry. 



Color. — Uneven, mottled, or objectionable shade. 



Finish. — Very uneven in size, showing rough corners, black 

 mold, dirty or cracked surfaces, soft rinds. 



Boxes. — Too large in diameter; top edge of box more than 

 \ an inch below the top of the cheese. Made of light material. 

 Ends made of imjjrnpcrly seasoned material. 



