How do you grade cheese?

The USDA (United States Department of Agriculture) has a grading system for cheese that assesses the quality of the product based on certain factors. Here's a general overview of the USDA cheese grading system:

1. Flavor: This is one of the most important aspects of cheese grading. Cheese is evaluated for its overall flavor, aroma, and texture. It should be free from off-flavors and have a pleasant, characteristic flavor for its variety.

2. Body and Texture: The body of the cheese refers to its firmness or softness. It is evaluated for its smoothness, firmness, elasticity, and any defects such as crumbliness or openness. The texture should be appropriate for the type of cheese.

3. Color: The color of the cheese is assessed for its uniformity and appropriateness for the variety. It should be free from spots or streaks and be consistent with the cheese's natural color or any added coloring agents.

4. Finish and Appearance: The finish and appearance of the cheese are graded based on its overall condition. This includes evaluating the rind or coating (if applicable), waxiness, rind development, and any physical defects such as cracks, mold, or surface imperfections.

5. Salt: The saltiness of the cheese is evaluated to determine if it is within acceptable limits. The salt should enhance the flavor without overpowering it.

6. Packaging and Labeling: The packaging and labeling of the cheese are also assessed to ensure they meet regulatory requirements, including proper labeling, sanitation, and handling practices.

Based on these factors, cheese is graded into different categories, with "AA," "A," and "B" being the highest grades, indicating excellent quality. Lower grades, such as "C" or "Cull," indicate cheese that may have certain defects but is still edible.

It's important to note that the USDA cheese grading system is voluntary and not all cheeses undergo this grading process. However, it provides a standardized assessment of cheese quality, which can be useful for producers, consumers, and the industry as a whole.