198 Milk and Its Products. 



moisture, and should emit a pleasant, nutty flavor. 

 When broken across, the flaky texture should be 

 manifest, the so-called "flinty break." The color 

 should be uniform, not mottled, and with more or 

 less of a tendency to translucence, especially in new 

 uncolored cheese. The rind should be smooth, with- 

 out cracks, hard and transparent. The bandage 

 should extend evenly over the ends of the cheese for 

 about two inches and should be straight and smooth. 

 The ends of the cheese should be parallel and the 

 sides straight. These various qualities are usually 

 ranked according to the following scale : 



Per cent. 



Flavor 45 



Texture 35 



Color 15 



Finish 5 



100 



