CHEESE GRADING.

Dominion, Volume 1, Issue 195, 12 May 1908, Page 3

CHEESE GRADING.

WHAT A FACTORY MANAGER COULD no. SYSTEM ATTACKED AND DEFENDED." In connection with the oft-repeated statements that the grading of New Zealand cheese at this end is not always homo out by prices in London, a North Island ehecse manager declared that if ho were allowed to make the cheese in his own way, ho could maintain top prices in London, and in' addition reap such a profit for his company as would pay his salary for one full year. To effcct this purpose the choese would bo made with more moisture and would mature with a much sharper taste than the present mild flavour. The Other Side.. With a view of obtaining some' information on tho subject our wairarapa correspondent waited upon an authority who, while quite willing to make an explanation, was not prepared to disclose bis name. Is it a fact, asked our representative, that cheese graded third, class in . Now Zealand can bring' the same price as first grade does in London? "It is quite true. But you must remember that any kind of cheese may bo sold in London and .at good prices. In the long run, however, tho third grade cheese would ruin the market.". But may not the New Zealand graders be mistaken in .the flavour which is required by London consumers? "They cannot be mistaken,' because they aro under tho direction, of tho London agents who ask for a cheese. with a mild flavour. When tho experiments with the cold curing of cheese were being conducted at Dalefield, moist cheese was \ manufactured, and was commented upon adversely by the London buyers, who asked that no more should be , sent to them' in that-condition.'! What would you say to a statement that cheese graded 96 at the last National ' Dairy Show at Palmcrston North was some time later graded third class, ■ and by the same graders? — ' ' ; "I should not be surprised. such as mentioned is made from specially solected milk, and consequently the inferior qualities take a longer, period 'to manifest themselves, ' than they would possibly do under ordinary conditions. In the case you mention tho weakness of that cheese did,not show itself until a certain time, still it was there. I would •' recommend rthat if cheesomakers are desirous of obtaining better results, they, should'test their whey regularly. If they do that they will; find valuablo 'information on the subject."