COMPOSITION AND JUDGING OF CHEESE. 1 79 



too little acid, or exposure of the cheese to foul air 

 in the making or ripening rooms. 



Good texture is spoken of as silky, smooth, flinty, 

 flaky, and firm. When moulded under the thumb 

 and finger a cheese with good texture should mould 

 like wax without being dry and crumbling or weak 

 and pasty. 



Texture is spoiled by rough handling, improper 

 cooking, too much or too little acid, and by too much 

 or too little salt. 



The term "closeness " explains itself. There should 

 be no openings in the plug of cheese when drawn 

 with a trier. Having the curd properly ripened 

 before salting, applying sufficient pressure, and ripen- 

 ing the cheese at a low temperature are favorable 

 conditions for making "close" rheese. 



The color should be uniform and bright, and may 

 range in shade from white to a deep red, according 

 to market requirements. 



Uneven colo>* results from improper mixing of the 

 coloring with the milk and from too much acid, which 

 " cuts the color." It may also be a result of the 

 action of germs, which have the peculiar property of 

 attacking the coloring, or causing spots of red, blue, 

 etc., tc develop in and on the cheese. 



The finish of a well-made Canadian Cheddar cheese 

 should be such as to give it a smooth, bright, clean, 

 attractive, and stylish appearance. It should be even 

 on the top, straight on the side, with no wrinkles on 

 the bandage and no projecting edges on the cheese. 

 All cheese should be as far as possible of uniform 

 size and weight. 



