142 CHEESE MAKING. 
No. 3 Cheese would inelude: 
1. Cheese of bad flavor. 
2. Cheese damaged by rats or mice. 
3. Cheese cracked open. 
Cheese damaged by rats or mice or cracked are very likely 
to rot at such points. 
The buyer in the presence of the cheese maker determines 
the grade of the cheese, and marks it on the edge with his trier 
UC aise 
Fig. 67.—Block Swiss cheese bulged at sides from too rapid formation of 
gas. The salt did not work to the center fast enough. 
