140 CHEESE MAKING. 
275. Color. 
The color should be white. The native Swiss cheese is very 
light colored, probably on account of the feed that the cows get, 
which may influence the character of the fat given by the native 
cows (we know that Guernsey milk is exceptionally yellow, while 
Holstein milk is light-colored), and by the length of time a 
cheese has cured. American Swiss cheese that are quite yellow 
will turn white with more age and cannot be distinguished from 
the foreign article, and except for the name ‘‘imported,’’ may 
be just as fine. One reason why foreign cheese meets with so 
Fig. 65.—A series of plugs from Swiss cheese of different quality. Nos. 
1, 2,3 would be classed as No. 1 cheese, though 2 has rather too many holes. 
Nos. 4 and 5 show the cracks of a glaesler and the corresponding pasty appear- 
ance. No. 6 at the upper end indicates a niszler, though a typical niszler 
would have small holes the entire length of the plug. No. 7 is what would 
be termed a blind cheese as there are not ‘‘eyes’’ or holes. 
much favor in this country is that it does not reach the con- 
sumer till it is thoroughly cured; if good American cheese of the 
various kinds are allowed to get thoroughly cured they will 
meet with the same favor. 
276. Grades of Cheese. 
There are, however, poorer grades of this Swiss cheese that 
are not represented by our illustration. Cheese are classed in 
