(d) Finish and appearance:
Bandaged and paraffin dipped. Shall possess a reason- ably firm sound rind, but may possess very slight mold under bandage and paraffin. The following characteristics to a slight degree: soiled surface, sur- face mold, defective coating, checked rind, huffed, weak rind, and sour rind; and to a definite degree: rough surface, irregular bandaging, lopsided and high edges.
Rindless. The wrapper or covering shall be fairly smooth and properly sealed with adequate over- lapping at the seams or by other satisfactory type of closure. The wrapper or covering shall be fairly neat and adequately and securely envelop the cheese. May be definitely wrinkled but shall be of such char- acter as to protect the surface of the cheese and not detract from its initial quality. Shall be free from mold under wrapper or covering but may be slightly huffed and slightly lopsided.
Should possess a fairly pleasing characteristic cheddar cheese flavor and aroma. May possess very slight onion and the following flavors to a slight degree: flat, yeasty, malty, old milk, weedy, barny and lipase; the following to a definite degree: feed, acid, bitter, fruity, utensil, and whey-taint.
A plug drawn from the cheese may possess the follow- ing characteristics to a slight degree: curdy, coarse, gassy, slitty, and corky; the following to a definite degree: Open, short, mealy, weak, pasty, crumbly, and sweet holes.
May possess a very slight bleached surface; and the following characteristics to a slight degree: wavy, acid-cut, mottled, salt spots, dull or faded; and def- initely seamy. May be colored or uncolored but if colored, may be slightly unnatural.
Bandaged and paraffin dipped. Shall possess a reasonably firm sound rind, but may possess the following characteristics to a slight degree: surface mold, mold under bandage and paraffin, checked rind, huffed, weak rind, and sour rind; the following to a definite degree: soiled surface, rough surface, irregular bandaging, lopsided, high edges and de- fective coating.
Rindless. Same as for current, except slight mold under wrapper or covering permitted.
Should possess a fairly pleasing characteristic cheddar cheese flavor and aroma, with moderate to well de- veloped degrees of flavor or sharpness. May possess very slight onion and the following flavors to a slight degree: flat, yeasty, malty, old milk, weedy, barny, lipase and sulfide; the following to a definite degree: feed, acid, bitter, fruity, utensil, and whey-taint.
A plug drawn from the cheese may possess the following characteristics to a slight degree: gassy and slitty; the following to a definite degree: open, sweet holes, short, mealy, weak, pasty and crumbly.
May possess the following characteristics to a slight degree: wavy, acid-cut, mottled, salt spots, dull or faded and bleached surface; and definitely seamy. May be colored or uncolored but if colored, may be slightly unnatural.
Bandaged and paraffin dipped. Shall possess a reason- ably firm sound rind, but may possess the following characteristics to a slight degree: checked rind, huffed, weak rind, and sour rind; the following to a definite degree: soiled surface, surface mold, mold under bandage and paraffin, rough surface, irregular bandaging, lopsided, high edges and defective coating. Rindless. Same as for medium.
TABLE V-CLASSIFICATION OF FLAVOR ACCORDING TO DEGREE OF CURING
TABLE VI-CLASSIFICATION OF BODY AND TEXTURE ACCORDING TO DEGREE OF CURING
TABLE VII-CLASSIFICATION OF COLOR ACCORDING TO DEGREE OF CURING
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