+178. Qualities of Brick cheese.+--The cheeses should be neat and attractive and the rind not cracked or broken. The sides should be square and not bulged. The cheese should have a clean, characteristic Brick cheese flavor. The body and texture should be mellow and smooth and when rubbed between the thumb and forefinger, should break down like cold butter. The color should be uniform. The cheese should contain the proper amount of salt and moisture. One of the worst faults with Brick cheese is bad flavor. This is many times due to the cheese-maker not using clean flavored starter. It may also be due to bad flavored milk. A Brick cheese-maker has no means of controlling gassy fermentations. These show themselves in the bad flavor of the cheese and in the porous body. They also cause the cheese to bulge. If detected, gassy milk should be rejected. If too much acid is developed, a sour cheese is the result. This will not cure normally and usually has a sour flavor. The body will be brittle and mealy. If too much salt is used, the cheese may have a salty taste and it will cure very slowly. If not enough salt is used, the cheese may cure too rapidly and undesirable flavors and fermentations develop. The cheese must have the proper moisture-content; if too much moisture is present, the cheese cures too fast and is soft and pasty in body; if not enough moisture, then the reverse is true. Tabulation of cheeses of special quality, as submitted in scoring contests, show an average water-content of 37 to 38 per cent, with occasional cheeses verging toward Limburger in texture and flavor with 40 to 42 per cent water, and others indistinguishable from Cheddar, with water-content as low as 34 per cent. The Wisconsin Cheese-makers Association uses the following score-card for the judging of Brick cheese on a scale of 100: Flavor 40 Texture 40 Color 10 Salt 5 Style 5 --- 100 +179. Composition and yield.+--The composition of Brick cheese varies within wide limits. The average cheese probably contains from 37 to 39 per cent of water, although many cheeses are above and below this average; Doane and Lawson[82] give the fat as 28.86 per cent, proteins 23.8 per cent and total ash 4.20 per cent. The composition and yield are both affected by: (1) the moisture-content of the cheese; (2) composition of the milk from which made; and (3) losses during the manufacturing process. The average yield of Brick cheese is 11 to 13 pounds to 100 pounds of milk. +180. Port du Salut cheese.+--The Trappist monks originated this type of cheese in their monasteries in France. Under the name of their community Oka, it has been made and sold widely by the Trappist Fathers of Quebec. In recent years, factories independent of the order have made such cheese both in America and in Europe.