This has been written on so much that the subject has become hackneyed.
The acid seems to have eaten into the souls of some and turned them
sour; but notwithstanding, the so-called "sweet curd" idea has made
steady progress. Much of the opposition has come from buyers for
export, who do not appear to be able to distinguish between a firm
cheese and a hard cheese, and who ignore quality if they get a cheese
hard enough to ship, without danger of breaking, by the time it is ten
days old. This has been demonstrated by the fact that cheese condemned
when green as too soft has been pronounced by the same buyers fine and
all right, even endorsed with enthusiasm, when it was two or three
months old, which is about as young as a first-class cheese should be
shipped.