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 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. [Illustration: FIG. 55.--A cheese-trier.] +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.