NEW ZEALAND CHEESE

Hawera Star, Volume LIII, 29 September 1933, Page 4

NEW ZEALAND CHEESE

JERSEY MILK CONSIDERED UNSUITABLE. MR. T. BAXTER’S OPINION. Speaking to a Stratford “Post” representative on Wednesday', Mr Thomas Baxter, representative of the National Farmers’ Union of England, made some interesting comment relative to the making of cheese from milk with high fat content. Because of its high fat content Jersey' milk, he said, was not entirely suitable for cheese making, and so long as the practice of using it was continued, New Zealand could not hope to place on the market in England a first grade article acceptable to consumers. “At certain seasons of the y r ear, ’’ he said, “English cheese makers have difficulty with the fat- content of even Shorthorn milk, which contains less fat than Jersey milk, and that being so, the position in regard to the latter can be readily' imagined. I think New Zealand producers supplying milk for cheese making would be well advised to go in for mixed herds containing a proportion of Friesian and Shorthorn cows. That of course applies only to cheese making. You will readily' understand that the position in relation to butter is entirely different.’’ Mr Baxter also expressed the opinion that New Zealand cheese was often shipped too soon after manufacture before it had sufficient time to. mature properly.