Excerpts from the report Summary: Four alternative methods of displaying natural Cheddar cheese were compared in the Pittsburgh, Pa., market during the spring of 1955. The merchandising experiment was conducted during an 8-week period in 12 retail food stores. The research indicated that under comparable conditions, sales of Cheddar cheese may be stimulated by: (1) Providing consumers with an opportunity to purchase both in-store packaged and prepackaged cheese; (2) making cheese available to consumers in packages varying in weights up to 2 pounds, but restricting the larger packages to perhaps 15 percent of the total number of packages displayed; and (3) allocating, in most instances, slightly more display space to sharp cheese than to mild cheese.