NEW ZEALAND CHEESE.

Dominion, Volume 4, Issue 1151, 12 June 1911, Page 8

NEW ZEALAND CHEESE.

BKITISII IMP0I!TE1!S OPIXIOXS. Mr. Pearson, nf Mcs-rs. Pearson and Putter, Manche-ter and Liverpool, is 111 present in lnvercargill "for Hit' purpose of visiting the winter shc.v. Mr. I'f-r----son lias been in the Dnlninic.ll since March last, has visited all tlio dairying centres, and has taken notice of Hie liieUK/'ls observed in the carrying-on of the dairying industry. Speakinc: tn n "Southland Times" reporter, Mr. Pearson said thai New Zeaiand cheese was increasing in public favour at Home, and was not now purchased merely to make good any shortages ill the Canadian output, but it was forcing ils way into favour entirely 011 its mm merits.* The texture and condition required for the English market were now better understood in the Dominion, hence the reason for the increasing popularity of New Zealand cheese. An excellent opportunity is afforded Xew Zealand cheesemakers at the present time to sccure h larger share of British business, as the Canadian supply appears to be gradually falling off. If the quality of New Zealand cheese continues to improve it will not be long until it will take the same high place 111 popular esteem as New Zealand butter has already done. It is, therefore, of the utmost importance tliat chee?cmaker's should turn out an article of the highest possible quality. There is still " a flavour in some Xew Zealand cheese which is obviously the result of uucleanliness. arising from one cause ur another in the milk supplied. Then, there is another point in which an improvement can certainly be made, and that is in the using of. rennet, colouring, salt, bandages, etc., of the liest obtainable quality. There has been a great improvement in all 'these requisites during the last few years, but. unfortunately, many eheesemakers still use cheap and consequently inferior material, with the result that, however good the quality of the milk supply, it is manifestly impossible to produce as good an article as it is when the best material is Aised. THE FUTURE. 1 There had been', some talk of equal prices being made in London for-cheese which was of inferior quality. Jlr. Pearson said that he could not say to what, extent this was being done, but, as far as his own firm was concerned, they were always prepared to pay a premium for outstanding quality whether in butter or cheese, and they were also able to obtain a higher price for high-grade goods than for goods which barely come up to the required standard for first grade. Whilo first-grade is a standard of a certain excellence, there are plenty of factories making an article of a much higher standard, and these ought to receive more for their produce. The dairymen in Southland, continued Jlr. Pearson, are fortunate in having gone early into tlio cheese business, as it will probably bo more profitable than butter in years to come. The competition in tli-e United Kingdom cheese -market, while severe enough, is not nearly so.great as in the ljnlter trade, and it seemed clear to him that cheese is the better proposition for the next few years. Some factories .are hoping, said Mr. Pearson, to see the pric* remain at Gd., f'.o.b.. or liigheK ljut he would like ro Say that when the market has been artificially forced up to such a price, either the importer or the distributor is losing money, and, of course, trade under such conditions cannot flourish for long. It Teemed likelv, therefore,, that prices would be maintained about 5d., f.0.b.. or a little more. He was sorry to see that tha excellent practice of shipping cheese at a temperature of 55 degrees, and reducing to to degrees in the later months of ,the season had been discontinued, owins, annarently to the representations of some Home firms. THE 3IOISTUEE CONTEXT. He had noticed that certain persons, were advocating the increasing of moisture in New Zealand cheese even up to 36 per cent. In his opinion, such a step would be as prejudicial to the reputation of New Zealand cheese as the incorporation of 15 or 16 per cent, of moisture had been to New Zealand butter. A reasonable percentage of moisture was desirable and necessary, but 31 or 32 per cent, represents the highest limit which can prudently be reached. He spoke from personal experience, and most importers have suffered at times owing to this defect. Mr. Pearson said that he was always impressed with the advantages possessed by Xew Zealand dairymen over those of other countries, inasmuch as they have at their service so large a staff of ' highly competent instructors, presided over bv ons of thn" best commissioners with whom New Zealand has ever been favoured. If the.v had a body of such capable men in the United Kingdom the produce there would fetch higher prices and.take a higher position than it does. It was a surprising fact that Irish milk producers on the whole receive less per gallon, or less per lb. for butterfat, which amounts to the same thing, than do the milk'suppliers in Xew Zealand, although the Irish are within two days of their market, whereas at least eight weeks must elapse before New Zealand produce can be marketed. This, Jlr. Pearson considers, is a triumph for organisation. and a fact of which those encased in tlio dairying industry in Xew Zealand ought to feel proud.