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NOTES FOE FARMERS.

SOFT CHEESE-MAKING.

Many visitors to the recent exhibit j of the Agricultural Department were no doubt afctraotsd by a particularly fine display of cheese tastefully arranged in a glass [cabinet (sftyH tbe •« Sun.") There was quite a variety, I and it was altogether a novel exhibit For the Dominion, as this is a branoh Of cheese making that has as yet re ceived little or no attention. In the Old World this is a side line of dairy ing that has teen fully exploited especially in Wales and France, as soft cheese making is regarded as an important branoh of dairying. With a view to introducing it to New Zea ] land, the Agricultural Department arranged' with Miss G. Nest-Davis-s, an expert in tbe manufacture of soft cheese, to come out to the Dominion and undertake this work on the State farms. Tbe results achieved by tbe lady are certainly, encouraging, At the commencement of tbe present season Miss Davies started this method of cheese making at the WeraIroa Htate Farm. The result bas been eminently successful. The milk from jthe big Holstein herd on tbe farm is jail used to manufacture soft cheese, land though most of the varieties manufactured were quite new to the market, the farm could not keep pace with the orders received,

Chatting with a Sun representative Miss Davies commended this form of dairy activity to small farmers,, and more especially to their wives and daughters. Tbe work is light and interesting, and, as Miss Davies stated, the appliances necessary are quite inexpensive. Those who know anything of cheddar cheese making would not experience any difficulty >n taking up this work, and Miss Davies's services can be obtained by those wishing to learn by communicating with the Dairy Commissioner. A good supply of bot and cold water, withadairy that can be' kept Bomewbere near 60deg. Fab,, is all that is required, beside tbe supply of milk. The returns from this form of dairying is very much higher than would be obtained if milk were supplied to a factory or butter made at borne, and the returns are equally quick. The various classes of cheese made at Weraroa are as follows;—Wenleys dales, Little Welsh, Stilton, Pont Eve que, Coulomnier, Cream, Gervais, Olub, and Caerphilly. The sizes vary from 1£ to 81b, and the Wenleysdales which are made in two sizes, range to 81b each Miss Davis is confident that an excellent demand will be created if cheese of this class is placed upon the market. The,* Dairy Division wish to foster this branch of tbe industry which

should develop considerably especially where a small herd of cows is kept*

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Bibliographic details

NOTES FOE FARMERS., Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4411, 10 July 1914

Word Count
445

NOTES FOE FARMERS. Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4411, 10 July 1914

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