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through milk its power and potency are largely measured by the temperature of the fluid body surrounding it. As cheese making is merely an imitation of nature's workings in curdling milk in a calf's stomach, the nearer we can follow that process on the start, the closer to perfection we get. Long experience has demonstrated that a temperature between 80° and 85° Fahrenheit is the best degree of warmth for milk to have attained when it receives the peptic fluid. A temperature above that expels the butter globules into the whey, and below, the active principle of rennet is not brought out and tardily and incompletely coagulates the mild solids. By afterward applying the lowest degree of heat that will cook it within a reasonable time to a consistency of contraction and expansion, the moisture still remains in proper proportion. A few degrees of excess heat will produce a dry, hard curd, and a future dry, hard cheese. Judgment, discretion, and experience are necessary in applying salt to retain moisture. Salt itself is, of course, a moisture retainer, but a too heavy application hardens and stiffens the cheese structure and retards the curing of the product. Never salt more than enough to give and retain flavor and preserve quality. If the points we have given above have all been observed, then the proper proportion of moisture in cheese will be assured.
Prominent English cheese judges have passed verdicts on fine cheese in the following words: "We want cheese rich, solid, fine flavored, true colored, that is, of an even color throughout, sound, handsome, that will go on to improve for twelve months or longer if desired." "A good cheese is close and firm in texture, yet mellow; in character or quality it is rich with a tendency to melt in the mouth; the flavor full and fine, apparently that of a hazel-nut." "The characteristics of a good cheese are mellow and rich in taste and flavor, and firm and full in texture, solid but not tough." "A good cheese is rich without being greasy, with a sweet, nutty flavor,
