JUDGING CHEESE. 113 
216. Salt. 
As was said under the subject of salting the curd, salt gives 
flavor to a cheese. In fact, the entire flavor is affected by the 
salt. Cheese that are a little soft and somewhat inferior in 
flavor could be improved by using a little more salt. It has also 
been stated that a free use of salt may injure both the texture 
and flavor of the cheese. The influence of salt is, therefore, 
partly considered under texture and flavor. 
217. Color. 
The color of a cheese, like salt, is another way of judging 
its texture and flavor. A cheese without any coloring matter 
added to it is improperly termed ‘‘white.’? An uncolored 
cheese should never be white, but of a light amber color. If it is 
a dead white, it isso because the acid has cut the color out of 
it. In a colored cheese, these defects will be more easily seen. 
The color should be even from one end of the plug to the 
other. A high acid cheese will give a distinct odor to the trier, 
the same as when acid attacks steel. 
In judging cheese, unless some particular market is in view, 
the shade of color cannot be taken into consideration. As al- 
ready stated, New Orleans requires a very high color, St. Louis 
less, Chicago still less, while Bostcn in this country, and Bristol 
in England, want no artificial coloring. The tendency toward 
making uncolored cheese seems to be increasing. 
218. Gross Appearance. 
A good judge can usually form a correct opinion of quality 
of a cheese from its outside appearance. It should be square, 
and the rind without cracks, for cracks indicate high acid. 
When the fingers are run over the surface, it should be springy, 
that is, it should give readily under the pressure and regain 
its position. If the finger sinks into a place which does not 
spring back, it indicates a hole or soft place in the cheese. The 
rind should not have any white spots on it, as these indicate 
whey. Sometimes the white spots will disappear in time, but 
it is a weak point in the quality of the cheese. 
219. Corky Cheese. 
A corky cheese, as its name implies, has a texture resem- 
bling that of cork. It does not break down and probably will. 
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