JUDGING CHEESE. 111 
Prof. Dean suggests the following scale of points for judg- 
ing Canadian cheese:* Flavor 40, texture 20, closeness 15, even 
color 15, and salt 10, total 100. 
The English scale of points for scoring cheese is also given 
here: 
Flavor, 35; quality, 25; texture, 15; color, 15; make, 10; total 100. 
In this scale quality, which means that the cheese should 
be mellow, rich, melting on the tongue, applies to an old, well- 
cured cheese. The cheese that goes on the market in this coun- 
try docs not have this quality. 
Fig. 55.—Cheese Trier. 
In scoring a cheese, this is sampled (tried) by means of a 
cheese trier, and the plug thus obtained carefully examined. 
The trier should be thin, round and a little tapering, so that it 
will pull a round smooth plug. A plug should always be taken 
from the top of the cheese. Never plug it through the bandage. 
When the plug has been replaced in the cheese, the place should 
be greased over, to keep the cheese from drying out, and skip- 
pers from getting into the same. 
We shall now discuss the various qualities of Cheddar 
cheese, as expressed by the score given above. 
214. Flavor. 
Flavor is the most important item in the quality of a cheese. 
No matter how good the other points may be, if the flavor is 
bad, the cheese will be condemned. It would be a difficult mat- 
ter to describe accurately just what the flavor should be like, for 
there are different flavors in cheese, which may be equally 
good. This comes about from the different ferments in the 
*Canadian Dairying, p. 178; see also Canadian government score, Appen- 
dix, p. 207. 
