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. Cheddar cheese should have a neat, clean, attractive appearance; when cut it should show a close, solid, uniformly colored interior. It should have a clear, pleasant, mild aroma and a nutty flavor. It should possess a mellow, silky, meaty texture and when rubbed between the thumb and fore-finger should be smooth and free from hard particles. CHEESE SCORE-CARD _Sample_................ _Date_...................... =============================================================== SCORE REMARKS ---------+-----+----------+------------------------------------ Flavor | 50 | ........ | | | | Body and | | | Texture | 25 | ........ | | | | Color | 15 | ........ | | | | Finish | 10 | ........ | ---------+-----+----------+ Total | 100 | ........ | ---------+-----+----------+ Recommendations................................................ ............................................................... ............................................................... ............................................................... ............................................................... ............................................................... ............................................................... ............................................................... Name of Judge............................. --------------------------------------------------------------- SUGGESTIVE TERMS FLAVOR _Desirable_ Clean Pleasant Aroma Nutty Flavor _Undesirable_ +Due to Farm Conditions+