CHEESE SEA CARRIAGE.

Marlborough Express, Volume XLIII, Issue 139, 10 June 1909, Page 2

CHEESE SEA CARRIAGE.

TRADE COMPLAINT OF IMPROVED CONDITIONS.

One of the most serious complaints made against New Zealand cheese by the London trade was that much of it was shipped too green, and consequently arrived Home in an immature condition, with the result that it had to be held by the purchaser for some time before it could be marketed. To overcome this drawback and ensure that our cheese should reach the market in a condition suitable for immediate consumption, the Dairy Commissioner arranged with tne shipping companies that the temperature of the cheese chambers of their vessels should be maintained at the desirable temperature. This was done, and according to authoritative reports tne result was.very .gratifying. ; Now, however, complaints have been made that the cheese in two vessels in which the desirable temperature was employed arrived in an unsatisfactory condition., What the truth of the matter is we do not know, but this we do-know—height or nine consignments "of North ■ Island cheese (scattered through the cheese chambers of the vessels in question, the Kaikoura) realised the highest price then quoted on the London market. This is surely conclusive enough that the condition of the cheese was highly satisfactory. There are several reasons which can be assigned for the complaints—when a man' has purchased cneese at a high price and is, selling at a loss he ;is naturally looking for some excuse to get out of his bad bargain; some buyers who in former seasons complained of; New Zealand being immature are, it is said, taking an opposite view this season, as it would suit theni better to hold it; and then while it is all to the advantage of a well-made, clean-flavoured cheese to arrive on the market in a properly matured ■state, it is all to the disadvantage of a poor article, for the reason "that with the curing process going on during the voyage defective flavours develop, whereas under the old method, where the temperature of the chamber stayed the curing process, defects would not .be disclosed to the buyer in London till some time after the cheese arrived, and probably not till it was out of his hands.—N.Z. Times. I