NEW ZEALAND CHEESE IN BRITAIN

Dominion, Volume 29, Issue 226, 20 June 1936, Page 24

NEW ZEALAND CHEESE IN BRITAIN

Attractive Booklet Issued To Women’s Organisations DAIRY BOARD PUBLICITY Dominion Special Service. London, May 12. The London office o£ the New Zealand Dairy Board, which last year gave'strikjng testimony to the nutritive value ot butter in its .pamphlet, “Butter and the Nation’s Diet,” has again taken advantage of the increasing public interest in nutrition by issuing a companion booklet entitled “At the Sign of the Cheese. •The booklet, which is the first of its kind to l>e published, deals interestingly and concisely with the history of cheese, its relation to old English life and customs. its production in Britain, New Zealand and other countries, its place in the national diet—with official medical testimony to its high nutritive value —and recipes for its use in the home. A special chapter describes the growth of the cheese industry in New Zealand, which in less than 60 years has become the principal supplier.of cheese to the United Kingdom. More than half of all the cheese consumed in Britain, both home and imported, is now provided by New Zealand. Iler exports to the United Kingdom amount to 2,000,000 cwt. annually. Dominion cheese, it is pointed out, is entirely of the whole-milk Cheddar variety, with tjie additional advantage that the high crdam content of the Jersey milk used in its manufacture gives it an exceptionally rich proportion of butterfat, an important nutritional consideration. It is pointed out that Britain’s present cheese consumption, which averages three ounces a week for every man. woman and child, must be trebled to reach the standard set by the British Medical Association. More and Iretter cheese cookery is’Urged as a means of increasing consumption. The recipe section supplies a big variety of sugges-tions-for breakfast, luncheon and supper dishes, as well as for savoury “snacks” and nursery dishes.

The publication, which is attractively illustrated, has been issued to members of the British Women's Institutes and of the Women’s Co-operative Guild, and Io teachers of cookery and their pupils in all parts of the United Kingdom. Nearly 200 000 copies have been distributed in this way. It has also been reviewed in the British Press.