261. Defects in finish.—Defects of this class differ from those previously mentioned in being entirely within the control of the cheese-maker. All are due to carelessness or lack of skill in manipulation. Anything which detracts from the neat, clean, workmanlike appearance of the cheese is a defect that may interfere with the sale of an article intrinsically good. Some of the common defects are: (a) unclean surfaces or dirty cheese; (b) cracked rinds; (c) moldy surfaces; (d) uneven sizes; (e) cracked cheese; (f) wrinkled bandages; (g) uneven edges.
CHEDDAR CHEESE JUDGING
Judging of cheese is the comparison of the qualities of one product with those of another. To make this easier it is customary to reduce the qualities of the cheese to a numerical basis. This is accomplished by the use of a score-card, which recognizes certain qualities and gives to each a numerical value. Each of these score-cards gives a perfect cheese a numerical score of 100. Two score-cards are used to judge cheese, one for export and the other for home-trade product. The latter is more commonly used.
| Export Score-card | Home-trade Score-card | ||
| Flavor | 45 | Flavor | 50 |
| Body and texture | 30 | Body and texture | 25 |
| Color | 15 | Color | 15 |
| Finish | 10 | Finish | 10 |
| —— | —— | ||
| Total | 100 | Total | 100 |
The same qualities are recognized in each score-card, but different numerical values are given them.
262. Securing the sample.—The sample of cheese to be examined is best obtained by means of a cheese-trier ([Fig. 55]). This is a piece of steel about five or six inches long fitted with a suitable handle. It is semicircular in shape, about ½ to ¾ of an inch in diameter. The
Fig. 55.—A cheese-trier. edges and end are sharpened to aid in cutting. This is inserted into the cheese and turned around and then drawn out. It removes a long cylinder of cheese, commonly called a "plug." This plug should be drawn from the top rather than from the side of the cheese, because when the bandage is cut it often splits, due to the pressure against it and so exposes the cheese.
263. How to determine quality.—As soon as the plug has been removed, it should be passed quickly under the nose to detect any volatile odors which are liable to leave the cheese quickly. Next, the compactness of the plug should be noticed and the color carefully examined. Then the outer end of the plug should be broken off and placed back in the cheese in the hole made by the trier. It should be about an inch long and pushed in so that the surface of the cheese is smooth. This prevents mold and insects entering the cheese. Usually the cheese will mold after a short time where the plug has been removed. The remainder of the plug should be saved for determining the flavor and the body and texture.
The flavor can be determined by the first odor obtained from the cheese on the trier and by mixing or crushing a piece of the plug between the thumb and fore-finger and then noting the odor. Mixing and thoroughly warming causes the odor to be much more pronounced. The cheese should seldom be tasted to determine the flavor, for when many are to be judged, they all taste alike after the first five or six. This is probably due to the cheese adhering to the teeth, tongue and other parts of the mouth, making it difficult to cleanse the mouth sufficiently. The body and texture can be determined by the appearance and the feeling of the cheese when rubbed between the thumb and fingers. The body and texture are distinct, yet they are more or less interchanged. The body refers to the cheese as a whole and the texture to the arrangement of the parts of the whole. The openness of texture or the holes can be noted when the plug is first removed. The firmness of body and smoothness of texture can be determined when the cheese is rubbed between the thumb and fingers. The color can be judged when the plug is first removed. The finish or appearance may be noted either before or after the other qualities by carefully examining the cheese.