JUDGING COMMERCIAL QUALITIES 9! 



nesu are the points to observe in judging appear- 

 ance. 



Terms describing appearance. The general terms 

 used in describing appearance are (i) finish and (2) 

 package. 



(1) Finish in appearance, in order to be perfect, 

 mu^t meet the following requirements : The rind 

 mur.t be smooth, even in color, free from cracks 

 and fairly hard. The bandage must be without 

 wrinkles and must be neatly rounded over the edges 

 about an inch on each end of the cheese. The sides 

 of the cheese should be straight and of uniform 

 height all around. 



The faults of appearance in finish are as fol- 

 lows, the terms being self-descriptive : ( i ) Cracks, 

 (2) light spots, (3) roughness in rind, (4) uneven 

 edges, (5) wrinkles in bandage, (6) lack of uni- 

 formity in ends and in height, (7) bulging out at 

 sides or ends. 



(2) Package. The packages or boxes are re- 

 garded as perfect when of good material, well made, 

 strong, clean, close-fitting, uniform in size and in 

 undamaged condition. 



JUDGING AND SCORING CHEESE 



The qualities described in the preceding pages 

 are used for judging and fixing the commercial 

 value of cheese. Judging cheese consists in making 

 an examination of a cheese with reference to the 

 various points of quality, which have been, de- 

 scribed in the foregoing pages, as a basis for scor- 

 ing cheese, which consists in assigning to each 



