RELATION OF GREEN CURD TO CURED CHEESE. 07 
There has been some reason to believe that the consumption of green 
cheese was due to the fact that such a product was forced on the con- 
sumer by the dealers and retailers, so a test was determined on. 
Arrangements were made with one of the retail dealers in the market at 
Washington, D. C, to sell three kinds of cheese as an experiment. One 
lot was under 2 weeks of age and to all appearance had not broken down 
in the least . Another lot had been ripened from the hoop in a 32-degree 
temperature and was well broken down but almost without flavor. 
The third lot had been carried in the factory curing room and then held 
in a 40-degree room for several months. It was the cheese which Mr. 
Steinhoff criticised as being too strong for the English market, but 
which was highly praised by the other judges. These three cheeses 
were exposed for sale in two different markets, samples from all three 
lots being placed side by side and customers asked to select. In one 
stall 8 customers selected the green cheese, 24 selected the mild cold- 
cured cheese, and 11 selected the cheese with the well-developed flavor. 
At the other stall 30 selected the green, uncured cheese, 29 selected the 
mild, well-cured cheese, and 11 selected the cheese with the marked 
flavor. It would appear from this that the mild cheese, either cured 
or uncured, was preferred by most buyers. 
The writer has no comment to make on this except to repeat that 
from all indications the time is soon coming when all cheese, if 
ripened at all, must be ripened at low temperatures; and, further, 
the sooner it is put into cold storage the better. 
RELATION OF GREEN CURD TO CURED CHEESE. 
Some interest attaches to the question of how much the.quality of the 
ripened cheese depends upon the quality of the curd during the pro- 
cess of making. It has been usually considered that any undesirable 
quality likely to be found in the ripened cheese will first appear in the 
curd sometime during the process of making. In other words, a 
faulty or tainted curd makes a poor cheese: or, vice versa, a good curd 
makes a good cheese. Many cheese makers in selecting a cheese for 
exhibition make the selection by the character of the curd. Lots 12, 
14, and 16 (low rennet) and lot 9 (high rennet) in Table I were tainted. 
The descriptive score shows that lot 12 scored unusually high, lot 14 
was about as good, while lot 16 was not a bad cheese. Lot 16 was 
tainted at the time of scoring, but the other two were not, and had 
evidently not been influenced by the taint which appeared in the 
curd. Lot 9 of the high-rennet series turned out to be bitter, but the 
cheese which went direct into the 32-degree room from the hoop was a 
very fine cheese, evidently above all criticism. 
On the other hand, lots 6 and 13 (low rennet) are marked as very fine 
curds, as are lots 10, 11, and 12 (high rennet). Lot 6 scored very well, 
but the others did not score as high as might have been expected. 
