l 84 CANADIAN DAIR YING. 



dition of milk for cheesemaking, but the experiments 

 which have been conducted at the Ontario Agricul- 

 tural College have not been altogether successful. 

 Some of the cheese treated with calcium chloride 

 appeared quite normal, while many of them lacked 

 body and texture. 



The list of varieties of cheese might be extended 

 almost indefinitely, but the object is to call attention 

 only to those which may be met with in Canada. 

 Many of these fancy and soft cheese, which are now 

 imported, could undoubtedly be made and will be 

 made at home in the near future. 



STANDARDS FOR GRADING CHEESE. 



FIRST GRADE. 



Flavor. Clean, sound and pure. 



Body and Texture. Close, firm and silky. 



Color. Good and uniform. 



Finish. Fairly even in size, smoothly finished, sound and clean sur- 

 faces, straight and square. 



Boxes. Strong, clean, well made and nailed. Ends to be of sea- 

 soned timber. Close fitting. Weights stencilled or marked with 

 rubber stamp. 



SECOND GRADE 



Flavor. "Fruity," not clean, " turnipy," 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 mould, 

 dirty or cracked surfaces, soft rinds. 



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

 inch below the top of the cheese. Made of light material. Ends made 

 of improperly seasoned material. 



THIRD GRADE. 



Flavor. Rancid, badly "off," anything inferior to Second Grade. 



Body and Texture. Very weak, very open, showing pinholes or 

 porous, very " acidy," very soft or very dry. 



Color. Badly mottled, or very objectionable shade. 



Finish. Anything worse than second grade. 



Boxes. No question of boxes sufficient to make Third Grade if other 

 qualities are good. 



