CHEDDAR CHEESE 327 



storage in curing. Finally, the cheese should interest the con- 

 sumer, because it is more uniform in flavor than most of the 

 cheese to be found on retail counters and because it is made 

 from pasteurized milk and is therefore a more sanitary product 

 than ordinary American cheese made from raw milk." 

 Sage cheese. 



Sage cheese is another modification of the cheddar type. It 

 may be made in any form or size. Its distinguishing charac- 

 teristic is that it is flavored with sage either by using ground-up 

 sage leaves or sage extract. If the ground leaves are used, 

 they are mixed with the curd before it is placed in the press. 

 This gives the cheese a mottled or speckled appearance and 

 the sage flavor permeates the entire cheese during the ripen- 

 ing period. When the extract is used, it is sprayed over the 

 curd with an atomizer after it has been milled. In order to give 

 the cheese a green mottled appearance, a small part of the milk 

 is set in a vat by itself and colored green with some vegetable 

 juice such as green corn or spinach. After the curd has been 

 cut, the colored curd is mixed with the remainder of the make, 

 giving the finished cheese the desired green, mottled appear- 

 ance. In some markets this variety of cheese is popular and 

 commands a price somewhat higher than the regular cheddar. 



DEFECTS IN AMEBIC AN CHEDDAR CHEESE (Publow) 1 



The purpose of this discussion is to provide a ready reference 

 that will aid New York manufacturers of American cheddar 

 cheese to prevent or remedy the most common defects in their 

 product. In order to understand and to be able intelligently 

 to remedy or prevent defects in cheese, it is necessary to know 

 just what the underlying causes are. If a correct diagnosis 

 is made, then the treatment is usually easy. 



1 C. U. Bui. 257. 



