Cheese making, although a simple operation, is an art subject to very many different processes. It is because of the elasticity of the system that we get so many different kinds of cheese —not merely cheeses of several qualities varying from good to bad, bat totally distinct in name, taste and character, and eves when one particular method is adopted the product varies considerably. Many skilled dairymen maintain that the nature of the pasture on which the milk is produced has also a great influence in determining the quality of the cheese, while others equally experienced assert that a uniform quality of cheese can be made anywhere by following definite rales in the process of manufacture. The best answer to these theories is to be found in examining the results attained in different localities, when it will invariably be noticed that certain districts are famed for cheese making purposes-
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP18910110.2.9.4
Bibliographic details
Press, Volume XLVIII, Issue 7757, 10 January 1891, Page 2
Word Count
149Page 2 Advertisements Column 4 Press, Volume XLVIII, Issue 7757, 10 January 1891, Page 2
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in