HIGH-GRADE CHEESE.

Hawera Star, Volume XLV, 30 December 1925, Page 4

HIGH-GRADE CHEESE.

PRAISE FOR NEW ZEALAND PRODUCT.

Statements are occasionally made to the effect that the quality of cheese which has been a’lotted high grading points in New Zealand does not .give as much satisfaction, nor does the cheese realise as high a price on the British markets as that which has been allotted lower points. In a recent report from Mr Walter Wright, inspector in London for the Dairy Division of the New Zealand Agricultural Department, lie comments on the matter in the following terms: — ‘‘During the past few days I have interviewed the merchants who- last season handled the outputs of each of the cheese factories which scored the first three highest average grade points at six of the leading grading ports. Without exception the comments of these merchants were very pleasing and encouraging. In most cases the two chief words used to express their idea of quality were ‘Very good.’ There were one or two comments regarding a little openneSs in the make in one or two individual factories, but all of those I interviewed on this matter were unanimous in their opinion .regarding the high average quality of the cheese referred to. “The foregoing information has been from the merchants’ point of view—men who have handled the goods and who are responsible for the financial returns to the dairy companies interested. My own personal opinion is an unreserved endorsement of- the opinion of thes e people who. have handled the cheese. It seems to me that adverse criticism of the grading is an endeavour to lower or depress- the average quality of our cheese, simply because some of the cheese that has not scored high has probably realised on this market the same price as cheese of a higher scoring quality. There are many factors that come into the question when the marketing of cheese is concerned. The time of arrival of the -steamer, the upward or downward trend of the markets, and the season of the year are among many of the reasons that might be advanced by merchants who handle the goods. Tt must also he remembered that a good cheddar cheese is a good cheese the world over. “Again, I may point out that it is rather a common saying in this country that you can sell anything in the United Kingdom—good, bad and indifferent —but at a price. This applies to the cheese markets. There is a great variety of tastes in this country where cheese is concerned, and owing to the intimate knowledge that merchant houses have of the requirements p-f different districts and localities, they are enabled to obtain prices that are -sometimes not consistent with the quality of the goods offered. If my observations, now covering a. period of several years, regarding the cheese requirements in the- United Kingdom Are worth anything, they have taught me that high-quality produce wi l ! always command a market at any time, no matter what the state of the market may be; and that, on the other hand, goods of inferior or indifferent quality are always difficult to sell. A brand of cheese that is well known to the trade ns being of a high average duality and uniform will always be the first to he sold on a slow market, and it is on slow markets pai-ticularly that buyers become so critical in their selection of the goods most' suitable for their particular trade. “As you are aware, 24 per cent, has been the acknowledged percentage allowed on our cheese shipments for shrinkage. This allowance originated at a time when we were making a firm, normal cheddar cheese, and was found to be sufficient to meet trade requirements. To-day, however, the position has become somewhat altered. A. week or two ago this matter Was discussed between the head of one of the leading importing houses and myself, and the statement was made to me that to-day it is- estimated that a- perrentage shrinkage allowance of 34 per rent, is required to cover the losses entailed before the goods are passed on to the retailers. Has this increase »n shrinkage been brought about, to any extent, through the endeavour to make a softer or weaker-bodied chee-se containing . a higher percentage of moisture? Proba.blv this is a feature of the trade that lias been overlooked by the advocates of increased water content in our cheese,”'