THE CORING OF CHEESE.

Gisborne Times, Volume XXXV, Issue 3946, 31 May 1913, Page 9

THE CORING OF CHEESE.

CANADA WATCHING NEW ZEALAND. /

Commenting on the necessity for providing cool curing rooms for cheese in order to get the most out of their cheese industry, a Canadian farm paper remarks: “While cool curing may be expected to come in the natural course of events if we wait long enough—we, will lose too much time in the meantime. Canada is an agricultural country, and agriculture will Continue to bo the greatest industry for .many years to come. While our home market is ever increasing, iriwill be many years before it will be .sufficient to consume all the products produced on our farms. This is true of cheese as of any other farm product. We cannot afford to lose our foreign market. The only way in which we can hope to keep the position which we now have on the British market is by supplying them with cheese of first quality, and good quality in cheese is equally important in developing our home market as in holding our foreign trade.* “Only .a few.years ago we had practically no competition on the British market. Competition, has increased of late, however, and it is up to us to see that our predominant position on the British market is not materially affected. New Zealand is our strongest coinpetitor, and is shipping more cheese every year. Their shipments' increased from 122,000 cheese in 10 to 556,000 cheese in the 12 months ending June 30, 1910. The decrease in exports of Canadian cheese for the same time was almost identically the same. While it may not be true that the importations of New Zealand cheese account wholly for the decrease in exports of Canadian cheese, the figures given show the way affairs are tending. “Should the shipments of New Zealand cheese continue to increase in the future as they have in the past, the time will soon be here when we will have to fight harder for our position on the British market. Owing to climatic conditions in New Zealand and on the voyage over, practically all tlva New Zealand cheese is cool cured. Therefore, before competition becomes too keen, it is necessary that mir cheese be well cured and of first quality if wo are to hold our position. We cannot afford, therefore, to wait for the establishment of cool curing, as we have been doing. If we are awake to our own interests we. will start immediately to see that a prop-erly-equipped cool curing room is installed in the factory to which we send our milk.”