CHAPTER XI. 
JUDGING CHEESE. 
212. Ideal Cheese. 
One trouble which cheese-makers meet with is that they do 
not have the proper idea of a perfect cheese in their minds. This 
arises largely from the circumstances under which they are 
placed. The cheese are shipped out of the factory as soon as 
the buyer will take them, the youngest being but a week or ten 
days old. The cheese may have defects, but the maker does not 
get a chance to see how it will turn out. 
The requirements of a certain market with regard to a per- 
fect cheese are embodied in a ‘‘Cheese Score,’’ which shows the 
number of points on a scale of 100, given to the various quali- 
ties of the ideal cheese, as flavor, texture, color, ete. 
213. Scale for Scoring Cheese. 
The scale of points now generally used in scoring cheese 
at dairymen’s conventions and dairy shows in this country is as 
follows: 
STH AN ONS Soe Teo aa 5 ee OS 45 
WOR WING. 222 e cee S se ne A eee Set RS ems 30 
CU sc Sc ea ag a 10 
Make-up and general appearance___--_..-..------------ 15 
WO GANS iS as BS oh Bee oh oe re eee oes 100 
In this scale salt is judged with flavor and texture where it 
belongs, while the very important item of the neat way in which 
the cheese is put up gets proper consideration. In the score 
formerly used, flavor was given 50 points, texture 30, and salt 
and color 10 points each. Under this score a dirty, poorly 
bandaged, crooked cheese might get as high a score as a neat 
square one. 
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