CHEESE QUALITY PROBLEM

Evening Post, Volume CXI, Issue 76, 31 March 1931, Page 8

CHEESE QUALITY PROBLEM

From remarks made by the Prime Minister yesterday, on the quality of New Zealand export cheese, itis evident that the Government is alive to the seriousness of the position. The Minister's assurance that nothing I that can be done to bring about im- j provement in ihe quality will be left 1 undone. But the point raised in this i column five days ago remains to be [settled, namely, that the use of,the j designation "New Zealand cheddar" in place of "Standardised cheese," if persisted in, will be more disastrous than it has been already for cheese in general exported from the ! Dominion. This matter of "standardisation," or "cheddarisalion," must not be left where it is. ,To argue that full cream cheese may contain less fat and dry matter than that made from milk from which a percentage of these constituents has been ..extracted is beside the mark. Of course, the quality of full cream cheese can be inferior to that which is standardised, but evidence far too influential, and far too unanimous to be ignored with impunity, has been accumulating to show that the "full cream" axlicle is wanted and that the other is bought at a discount. However, il is satisfactory lo know lliat the Government is determined lo get at the bottom of the falling off in quality of New Zealand cheese, and this assurance is certain lo have a good effect upon the mind of I lie provision hade of Great Britain.'