Swiss CHEESE—ITs CHARACTERISTICS. 143 
by gouging out I, II or III marks. He afterwards brands it 
with a hot branding iron, the brand being usually his initials. 
When the price of No. 1 is 91% cents, the price of No. 2 will 
likely be 8 cents, and No. 3 will sell for from 3 to 5 cents. 
Italians like glaeslers better than cheese with the eyes in it, 
and will often pay No. 1 price for the glaesler and reject a No. 
1 cheese. Some makers regularly turn out cheese of No. 1 qual- 
ity, while others have considerable difficulty in so doing, and the 
difference in price makes a very large difference in the size of 
the maker’s pocketbook. The criticism that is often heard re- 
garding our Cheddar cheese is, that there is not enough distine- 
tion made in price between good, indifferent and bad cheese. 
That criticism cannot apply to the Swiss cheese markets for the 
judgment in buying is very rigid. 
QUESTIONS ON CHAPTER XIV. 
1. What are the two kinds of cheese which are made with 
reference to the amount of acid developed? 2. Under what 
class does Cheddar fall? 3. Under what class does Swiss cheese 
fall? 4. How is the salt usually applied to sweet-curd cheese? 
5. Where is American Swiss made in greatest quantities? -6. 
By what name does Swiss cheese go in Switzerland? 7. What 
are the two kinds of Swiss cheese made in this country? 8. 
What is a good flavor in a Swiss cheese? 9. What is a good 
texture in a Swiss cheese? 10. What is meant by the eyes of a 
cheese? 12. What should be the size of these eyes, how should 
they appear on their surface and how should they be distrib- 
uted? 13. What should be the color of a Swiss cheese and what 
conditions influence it? 14. What are the three grades of cheese 
and what conditions determine the grade into which a cheese 
goes? 15. What is a niszler cheese? 16. What is a glaesler 
cheese? 
