AA
A
B
C
Identification
Fresh
Medium
Cured
Fresh
Medium
Cured
Fresh
Medium
Cured
Fresh
Medium
Cured
of flavor
cured
cured
cured
cured
or
or
or
or
or
or
or
or
characteristics
current
aged
current
aged
current
aged
current
aged
P
P
P
D
D
D
S
S
VS
S
VS
VS
Feed
P
P
D
D
D
S
S
VS
S
---
---
---
Acid
D
D
D
S
S
S
---
---
---
---
---
---
Flat
P
P
D
D
D
S
VS
S
---
---
---
---
Bitter
P
P
D
D
D
S
---
---
---
---
---
---
Fruity
P
P
D
D
D
---
S
---
---
---
---
---
Utensil
D
D
S
---
---
---
---
---
---
---
---
Metallic
---
D
D
S
---
---
---
---
---
---
---
---
---
Sour
P
P
D
D
D
S
---
---
---
---
---
---
Whey-Taint
D
D
D
S
S
S
---
---
---
---
---
---
Yeasty
D
D
D
S
S
S
---
---
---
---
---
---
Malty
D
D
D
S
S
---
S
---
---
---
---
---
Old Milk
D
D
D
S
S
S
---
---
---
---
---
---
Weedy
S
S
S
VS
VS
VS
---
---
---
---
---
---
Onion
D
D
D
S
S
S
---
---
---
---
---
Barny
---
D
D
D
S
S
S
---
---
---
---
---
---
Lipase
D
S
---
S
---
---
---
---
---
---
---
---
Sulfide
Figure 1-10. Classification of flavor according to degree of curing of Cheddar cheese.
MD0715
1-47