SERIOUS WARNING

Dominion, Volume 24, Issue 149, 20 March 1931, Page 11

SERIOUS WARNING

Standardised Cheese GOODWILL AT STAKE Use of “Cheddar” Brand DISCONTINUANCE URGED By Telegraph—Press Association. Hawera, Alarch 19. Strongly recommending the discon; tinuance as soon as possible of the word “Cheddar” in connection with the standardised cheese, the New Zealand High Commissioner in London, Sir Thomas Wilford, has cabled the Dairy Board urging it to discontinue the use of the word as soon as possible. Sir Thomas Wilford’s warning is published in the Hawera “Star” to-day and is as follows: — . “With reference to your telegram or February 28 regarding Cheddar cheese, says the High Commissioner, “X am afraid you have misunderstood my previous telegram. “There is no question or accusation of intention to mislead, and my former message was intended as a serious warning that your action in applying the term ‘cheddar’ to standardised cheese, which is looked upon here as second class, was giving rise to adverse criticism and alienating the sympathy of traders of all descriptions. “I have received strong representations from the Grocers’ Association and members of the trade, and I have noted the report of the economic committee, but notwithstanding the fact that some makers here do remove a portion of fat the practice referred to is deprecated, and cheddar is looked upon generally as whole milk cheese. “The Dairy Board has received protests from the London Chamber of Commerce, the Grocers’ Federation, and the London Provision Exchange, and a verbal protest from the Cheesemakers Federation. “I strongly recommend the discontinuance of the word ‘cheddar’ as soon as possible, as I am certain its application to standardised cheese will prejudicially affect us and lose us the good-will of the cheese trade.” It is stated that a reply has been sent stating that it is impossible to discontinue the use of the brand ‘cheddar’ immediately, as the season’s manufacture is almost completed by the end of April, and it would be extremely inconvenient to attempt a change during this short period. The High Commissioner has been asked to ascertain if the objections will be satisfactorily met if the present brand is used for the balance of the season on the understanding that it will be then abandoned unless cheese so branded satisfies the trade. QUALITY OF CHEESE Recent Research Work Dominion Special Service. Palmerston North, March 19. An outline of recent research work in connection with questions affecting the quality of cheese was submitted by Professor Riddet, Dean of Dairying, at a meeting of the Massey Agricultural College yesterday. “The principle lines of work on the manufacturing side this year are the comparison of cheese made from high and lowtesting milk, and the study of keeping starter mother cultures in different ways,” reported the professor. “An investigation of practical methods of improving the maturity of export cheese on arrival in the United Kingdom is in progress. “An Empire Alarketing Board grant of £2OOO a year for five years, and a capital grant of £5OO has been made to the Dairy Research Institute for fundamental studies of certain aspects of'the chemistry of cheese making, and of the use of certain starter organisms. This work is already in progress and will be extended immediately.”