WHITE OR COLOURED.

Auckland Star, Volume LXIII, Issue 240, 10 October 1932, Page 4

WHITE OR COLOURED.

SOME CHEESE PREFERENCES. Many readers will have been surprised at the difference between the prices realised for white and coloured cheese on the export markets. Actually there should be no difference, for the quality is the same, yet white cheese is bringing from 5/ to 6/ a cwt more than coloured. It is all a question of fancy on the part of consumers, and it is curious to note how this fancy varies in different localities. Thus, in Glasgow before the war, it was not possible to sell white cheese, bilt during the great world conflict there came a time when only coloured cheese was procurable. It was assumed that after the war, when normal supplies again became available, the cheese eaters in the Scotch metropolis would be prepared to continue to buy white. This, however, was not the case, for they immediately went back to coloured, and to-day the position is that practically no white cheese can be sold in Glasgow. Avonmouth, on the other hand, demands solely white cheese. London takes both. New Zealand exports two-thirds white to one of coloured.