A term that describes the release of moisture from eyes of Swiss-style cheeses, caused by proteins being broken down during ripening.

Weeping often indicats that a cheese has reached

peak ripeness and exhibit full flavor.

Conversely, it can also indicate that the 

cheese was stored at too warm a temperature.

No excessive, visible moisture.

No rogur molds (molds of different color than dominate molds)

No dark areas.

No broken rind.

Uniform shape (Not compromised from shipment or storage.)

Improper moisture content.

Improper acid development.

Microbial contamination.

Calcium.

Proteolysis.

Temperature of cheese storage.

Time of cheese storage.

Original milk composition.

Gel-like body

Even color

Higher pH (little ammonia)

Thick mold growth

Firm "shell"

Rancid

Sour

Malty

Ammoniated

Barnyardy

Feed taste

Scorched

Sanitizer taste

Bitter

Fruity

Oxidized

Unbalanced

1. Consistent white, fluffy rind

2. Lack of dark areas

3. No excessive or visible moisture

4. No broken rind

5. No pooling of liquid cheese

6. Uniform shape of wheel

1. No cracks or fissures.

2. No excessive or visible moisture.

3. No rogue molds - look for mold that is different from dominate mold on cheese, if any.

4. Free of mites.

1. No visible or excessive moisture.

2. No broken rind.

3. No pooling of liquid cheese.

4. No dark areas.

5. No rogue molds that are different from dominate mold on cheese.

5. Uniform shape - not damaged in transport.

1. Use by or best by date

2.No broken seals or containers.

3. No mold.

4. Uniform shape - no damage during transport.

1. No cracks or opening in covering.

2.No mites.

3. Consistent shape; not damaged in transport.

Airborne molds due to high humidity

Cross-contamination created by poor sanitary practices.

Insufficient humidity.

Curds cooling too much prior to pressing.

Overly acidic brine.

Poor knitting

Improper handling.

Poor circulation.

In bloomy rinds the protein is broken down faster than can be absorbed.

Too much rennet.

Over-heating during coagulation.

Improper washing of curds.

Too high pH.

Too low pH

Cheese has formed slits and/or small round/oval holes

Potential causes:

CO2 formation by starter culture bacteria or rogue microorganisms.

Often associated with fruity, fermented off-taste.

Too little rennet.

pH too high

Inadequate pressing

Excessive humidity.

Asymmetrical openings throughout paste which detracts from slicing properties.

Potential causes:

Yeast contamination.

Coliform contamination.

Butyric acid,

poor pressing (trapped air)

Curd cooled too much before pressing.

Breaking or bending cheese occurs late in the bending process. If you take a 4 inch plug and bend in a horseshoe and you can touch ends before break - very weak; if occurs half way - weak.

Potential causes:

Excessive moisture during manufacturing. Better removal of moisture needed.

Too much starter culture

Too rapid or excessive development.

Insufficient pressing.

Use of certain cultures.

Too much rennet.

Too high ripening temperature.

Inadequate salt.

Certain strains of cheese cultures.

Wild strains of L. Lactis.

Pseudomonas.

Insufficient acid development.

Inadequate aging time and/or temperature.

Insufficient and/or inferior starter cultures.

Milling curds at too low of a % T.A.

Lipase hydrolosis.

Over agitation.

Mixing homogenized milk with raw milk.

Unclean and/or old milk used.

Contaminated cultures.

Incomplete whey drainage.

Infrequent turning.

poor packaging.

Poor sanitation.

excessive moisture.

Infrequent turning.

Excessive humidity.

Yeast on dirty surfaces will migrate tot he cheese surfaces.

Oxidized milk.

Milk coming in contact with corridible metal.

Improper cooling of milk.

Unsanitary equipment.

Too rapid and/or excessive acid development.

Too high pasteurization.

This is more pronounced in skim milk.

Too much whey remaining in the finished cheese.

Lack of propionic bactria.

Too much salt.

Old or poor quality milk.

Contaminated cheese cultures.

Lactose fermenting clostridia.

Accumulation of fat in certain areas.

Lack of propionic bacteria.

Stored at too low temperature

1. Not saleable

2-4 Poor quality

5-6 Marginal quality

7-8 Fair quality, average

9 Very good quality

10. Exceptioanl quality

Wild strains of lactococcus lactis.

Certain strains of cheese cultures.

(not as frequent in recent decades as in the way past)

Use of certain lactic cultures or coagulaing enzymes.

Too low or no salt levels.

Aging at too low a temperature.

Insufficient acid development in manufacture.

Inferior cheese cultures.

Mishandled milk.

Over agitation.

Freezing

Low protein content in livestock feed.

Mixing homoginized milk with raw milk.

1. extremely poor, unsaleable product.

2. very poor, definite improvement needed.

3. fair quality. improvement advisable.

4. Good, reasonable quality.

5. Excellent, high quality.

When the young or medium aged cheese is not congealed and cohesive; the cheese falls apart at the curd fusion lines, the curd plug is too dry for the age of the cheese.

Possible causes: too rapid acid development; too much calcium lost in the whey; insufficient calcium "shock absorber" for the curd proteins.

Rubbery curd that is quite springy, may be non-cohesive, as in very young cheese.

The cheese is usually under 2 months age.

The casein has not hydrolyzed to any extent at this point in the curing.

A graininess or cornmeal-like effect when an aged cheese is pressed against the roof of the mouth.

Cause: formation of several salt complees with amino acids and/or lactic acids.

White specks are normally visible.

When worked between the fingers, the cheese is tacky and sticks to the fingers.

Pasty often occurs in salt-free cheeses.

Cause: Low salt or no salt levels on the curd, atypical acid development rate in cheese.

If a core sample of cheese is bent but a 1/4 to 1/3 of an arch and it craks or fractures in two, it is considered short. It has elasticity for only a short distance.

Cause: Too rapid and/or excessive lactic acid development; too much calcium is dissolved at the lower pH value of the draining whey.

A full, balanced compound - nutty flavor profile.

A sof suggestion of a sulfur note.

Sharp, moderately intense flavor without bitterness.

Acid note - but in moderation or as an undertone.

A slight flakiness as opposed to crumbliness.

1. Too young. Fully formed but not ready to eat.

2. Still tender but somewhat one-dimensional. Edible but not showing full potential.

3. Flavors emerge, character development and potential are evident. Very edible, but not exhibiting deeper, richer flavors or full complexity.

4. Peak. Flavors are all there - "screamin to be eaten". Profound, and balanced; overall profile creates a memorable impression; texture and mouthfeel are optimal.

5. Still eminently edible but just past peak. Fladed glory is right around the corner.

6. Remains edible but fading fast. Faults are emerging, losing harmony and balance. texture is declining; too dry or too runny.

7. Over the hill; barely edible if at all.

Yes.

General manufacturing procedures and microbial fermentations are similar with the following exceptions:

Non-cheddaring step which creates a more open structure and less 'way' like body.

Higher moisture content than cheddar.

Dry Jack - aged, peppery flavor

Colby usually has annato color added.

Monterey Jack made as sticks a lot.

1. Physical 

2. Texture.

3. Aroma

4. Flavor

Cream yellow color.

Solid, compact slightly transluscent body interspersed with uniform shiny-surface gas holes, evenly distributed.

Sweet hazelnut flavor derived from proponic acid and salts.

Softness is due to high moisture content (48-52%) and extensive protein breakdown.

Curd not cooked or pressed.

Ripened under relatively high humidity (above 75% humidity)

Extensive microbial activity on surface.

Ripening is usually 3 to 4 weeks.

Shelf life is usually 1 to 2 months.

Sweet

Sour

Bitter

Salty

Savory (umami)

Look - examine the cheese; rind and paste.

Touch - run your finger over the surface, press a small portion.

Smell - take a whiff.

Taste - clear palate first and take a small bite. let it come in contact with every part of your tongue. Chew gently and slowly. enjoy it.