116 CHEESE MAKING. 
QUESTIONS ON CHAPTER XI. 
1. What are points in judging cheese and what importance 
is attached to each? 2. Describe the flavor of a good cheese. 
3. Deseribe a good texture. 4. How does salt affect flavor and 
texture. 5. Describe a good color. 6. What can be learned 
from the gross appearance of a cheese? 7. What are the Eng- 
lish standards for cheese? 8. What is a corky cheese and its 
two principal causes? 9. What are the causes of hard, crumbly 
or mealy cheese? 10. What is a weak bodied or pasty cheese 
and how is it caused? 11. What are the causes of cheese crack- 
ing? 12. What are rusty spots in cheese and how caused? 13. 
How extensive has the trouble of rusty spots been? 14. What 
is the method of combating rusty spots? 
