Swiss CHEESE—ITS CHARACTERISTICS. 141 
three grades, No. 1, No. 2 and No. 3. Cheese like the one shown 
on page 139 with the right dough and flavor, and the right kind 
and distribution of holes is classed as No. 1 cheese. Cheese with- 
out eyes or holes is termed blind and classed as No. 2. A cheese 
with little gas holes (called pin-holes in Cheddar cheese) is 
termed a niszler, meaning ‘‘a thousand eyes.’’ One that is 
pasty and will stick to the fingers usually has few round holes, 
and if it does have them they are not glossy on the surface. Such 
a cheese is likely to have checks or cracks, running usually in a 
horizontal direction, through it. These cracks are supposed to 
resemble the fracture of a piece of glass and hence the cheese is 
called a glaesler. 
277. How Cheese is Tried. 
When a buyer goes into a factory to buy cheese he cannot 
eut any of the cheese open, as shown in the illustrations. He 
sees the inside of it by drawing a plug with a cheese trier, as is 
done in buying Cheddar cheese. The picture on page 140 is a 
photograph of typical plugs of Swiss cheese. Plugs 1, 2 and 3 
have the proper kind of holes, though No. 2 has rather too many 
to be classed as No. 1 cheese. Again, the holes in No. 8 or at 
least one hole, was too large, for it cut the plug entirely off. It 
would, however, probably pass for No. 1. Plugs 4 and 5 have 
the cracks of a glaesler, and the little particles of curd roughed 
up show it to be pasty. Plug No. 6 shows a niszler at the upper 
end, while plug No. 7 is blind. 
Requirements of Swiss Cheese.—Now to review the classes of 
Swiss cheese, the requirements for No. 7 are that: 
1. The flavor shall be good. 
2. The texture shall have the right dough, i. e., it must not 
be too dry, neither stick to the fingers, but mold like wax. It 
shall have the right kind of eyes evenly distributed. 
3. The color should be light. 
2 Cheese would include: 
1. Cheese of a second rate flavor. 
2. Glaesler or blind cheese. 
3. Cheese with a very uneven or abnormal development of 
4. Niszlers. 
