Cheese

by Farmer Sean

Cheddar cheese, to please the consumer, must have the following qualities:
1. It must be attractively packaged.

2. It must have a sound rind, free from surface defects and be reasonably free from mold.

3. The flavor of short-cured cheese should be mild and free from “off” flavors.

4. Aged cheese should have a clean, desirable, pronounced cheese flavor.

5. The body should be smooth, firm, and waxy, the texture free from gas and yeast holes, and reasonably free from mechanical openings.

6. The cheese should have good slicing properties. It must not be crumbly or “corky.”

7. The color should be pleasing and uniform throughout the cheese.

Some more general advise:
1. Don’t sneeze over the milk pail.

2. Wet handed milking is filthy.

3. Clothes are unsatisfactory for straining; they are difficult to clean. Don’t use them.

4. Never put milk into dirty, dusty, or bad smelling cans.

Information from Practical Cheddar Cheese Manufacture and Cheese Technology, A Manual for Cheesemakers.
G.H. Wilster, Ph.D.
Published by O.S.C. Cooperative Assn.
Corvallis, Oregon, 1947.