. Cheddar cheese making. . CHAPTER XIII. JUDGING CHEESE. Ideal Cheese. One trouble that cheese makers meet with is, that :hey do not have the proper idea of a perfect cheese in their minds. This arises largely from the circum- stances under which they are placed. The cheese are shipped out of the factory as soon as the buyer will take them, the youngest being but a week or ten days old. The cheese may have defects, but the maker does not get a chance to see how it will turn out. Cheese exhibited at the Wiscon- sin Dairymen's Conventions is scored according to the following scale: Flavor 50 Tex
. Cheddar cheese making. . CHAPTER XIII. JUDGING CHEESE. Ideal Cheese. One trouble that cheese makers meet with is, that :hey do not have the proper idea of a perfect cheese in their minds. This arises largely from the circum- stances under which they are placed. The cheese are shipped out of the factory as soon as the buyer will take them, the youngest being but a week or ten days old. The cheese may have defects, but the maker does not get a chance to see how it will turn out. Cheese exhibited at the Wiscon- sin Dairymen's Conventions is scored according to the following scale: Flavor 50 Texture 3° Salt 10 Color 10 Total 100 To try a cheese, a plug is pulled from it by means of a cheese trier. The trier should be thin, round, and a little tapering, so that it will pull a round smooth. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907. Madison, Wisconsin, The author
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