WAXED CHEESE.
Does the waxing of cheese retard maturity"? Messrs. Joseph Nathan and Co.'s experience is that it does not, and they point out that Canadian cheese is practically, all waxed, and a, large proportion of which is held .for long periods before being sold. "We have made experiments with New Zealand cheese, putting away a certain number of waxed and unwaxed cheese at the same time. "From the point of view of maturity there was nothing to choose between the waxed and unwaxed, while in some respects, particularly that of shrinkage, the ■waxed was superior. This, of course, was a well-made full-bodied cheese. It is futile to make a weak-bodied, waterlogged cheese, wax it, and then blame the waxing if it does not hold up."
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Evening Post, Volume CXII, Issue 8, 9 July 1931, Page 12
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126WAXED CHEESE. Evening Post, Volume CXII, Issue 8, 9 July 1931, Page 12
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