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, pret 2 MORT

(a) Flavor:
May possess the following flavors to a slight degree:
sour, metallic, onion; and to a definite degree: acid,
flat, bitter, fruity, utensil, whey-taint, yeasty, malty,
old milk, weedy, barny, and lipase; feed flavor to a
pronounced degree.
(b) Body and texture:

A plug drawn from the cheese may possess the following
characteristics to a definite degree: curdy, coarse,
corky, crumbly, mealy, short, weak, pasty, gassy,
slitty, pinny; and to a pronounced degree: open and
sweet holes. The cheese shall be sufficiently compact
to permit the drawing of a plug.

(c) Color:

May have a slight bleached surface and possess the fol-
lowing other characteristics to a definite degree:
wavy, acid-cut, mottled, salt spots, dull or faded; and
seamy to a pronounced degree. May be colored or
uncolored but if colored, may be definitely unnatural.
The color shall not be particularly unattractive.

(d) Finish and appearance:
Bandaged and paraffin dipped. May possess the follow-
ing characteristics to a slight degree: cracks in rind,
soft spots and wet rind; and mold under bandage and
paraffin; and to a definite degree: soiled surface, sur-
face mold, defective coating, checked rind, weak rind,
sour rind and huffed; and to a pronounced degree:
rough surface, irregular bandaging, lopsided and high
edges.

Rindless. The wrapper or covering shall be fairly
smooth and properly sealed with adequate overlap-
ping at the seams or by other satisfactory type of
closure. The wrapper or covering shall adequately
and securely envelop the cheese. May be definitely
soiled and wrinkled but shall be of such character as
to protect the surface of the cheese and not detract
from its initial quality. May have slight mold under
the wrapper or covering and may be definitely huffed
and lopsided.

May possess the following flavors to a slight degree:
onion, and sulfide; and to a definite degree: flat,
sour, metallic, yeasty, malty, old milk, weedy, barny
and lipase; and to a pronounced degree: feed, acid,
bitter, fruity, utensil, and whey-taint.

A plug drawn from the cheese may be slightly curdy
and may possess the following other characteristics to
a definite degree: coarse, corky, gassy, slitty and
pinny; and to a pronounced degree: open, sweet holes,
short, weak, pasty, crumbly and mealy. The cheese
shall be sufficiently compact to permit the draw-
ing of a plug.

May possess the following characteristics to a definite
degree: wavy, acid-cut, mottled, salt spots, bleached
surface, dull or faded; and seamy to a pronounced
degree. May be colored or uncolored but if colored
may be definitely unnatural. The color shall not be
particularly unattractive.

Bandaged and paraffin dipped. May possess very
slight rind rot and the following other character-
istics to a slight degree: cracks in rind, soft spots and
wet rind; and to a definite degree: surface mold, mold
under bandage and paraffin, checked rind, weak rind,
sour rind and huffed; and to a pronounced degree:
soiled surface, rough surface, defective coating,
irregular bandaging, lopsided and high edges.
Rindless. Same as for current, except definite mold
under the wrapper or covering permitted.

Cured or aged

May possess slight onion and the following flavors to a
definite degree: flat, sour, metallic, yeasty, malty,
old milk, weedy, barny, lipase and sulfide; and to a
pronounced degree: feed, acid, bitter, fruity, utensil
and whey-taint.

A plug drawn from the cheese may possess the following
characteristics to a definite degree: gassy, slitty,
pinny; and to a pronounced degree: open, sweet holes,
short, weak, pasty, crumbly and mealy. The cheese
shall be sufficiently compact to permit the drawing
of a plug.

Same as for medium.

Bandaged and paraffin dipped. May possess the follow-
ing characteristics to a slight degree: rind rot, cracks
in rind; and to a definite degree: checked rind, weak
rind, sour rind, wet rind, soft spots and huffed; and
to a pronounced degree: rough surface, soiled surface,
surface mold, mold under bandage and paraffin,
defective coating, irregular bandaging, lopsided and
high edges.op

Rindless. Same as for medium.

TABLE V-CLASSIFICATION OF FLAVOR ACCORDING TO DEGREE OF CURING

Old Milk.

Weedy.

Onion..

D-Definite.

P-Pronounced.

TABLE VIII-CLASSIFICATION OF FINISH AND APPEARANCE ACCORDING TO DEGREE OF CURING