WAXING OF CHEESE.
AN EXPERT’S APPEOYAL. At the annual meeting of the Manutahi Dairy Company on Wednesday the question of waxing -of cheese was referred to Mr P. 0. Yeale :by Mr A. B. Muggeridge and the scientist’s opinion was that if properly ‘carried out, it was of great value. Remarking on the process, Mr Yeale said that the cheese needed to be well made, of good body and without too much moisture. It should also be left some time before waxing and the process should not be continued too long because -this would cause an accumulation of butter-fat- giving a dirty ■coating, which would detract from its appearance.
If, he said in reply to a question, the waxing were done properly, anites could not get into the cheese (which was thus protected against that pest.
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Hawera Star, Volume XLIX, 16 August 1929, Page 5
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136WAXING OF CHEESE. Hawera Star, Volume XLIX, 16 August 1929, Page 5
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