This quality of goods, generally known as “shipping cheese,” is made
by the same process that we have described in this book with the
exception that it is, or should be, worked down more. “Worked down”
implies that a firmer cheese is produced, one cooked more, salted a
trifle higher and soured more. These requisites lend a cheese body
and prolong its keeping qualities. With all this, it must be mellow,
close textured and fine flavored. The English consumer wants such a
cheese, or he wants none. “A word to the wise is sufficient.”