WAXED CHEESE PRODUCT

Manawatu Times, Volume LIII, Issue 6755, 7 November 1928, Page 10

WAXED CHEESE PRODUCT

A PRECEDENT FROM CANADA

FLAVOUR DEVELOPED SLOWLY.

The only available precedent as to the demand for waxed cheese was furnished by Canadian cheese, said Mr. A. C. Rowson, a Tooley Street -merchant, when asked by a press representative to comment upon the prospects of New Zealand waited cheese on the London market. ...

A larger bulk of checso was evidently .going to bo waxed in Taranaki arid the Dominion- this season, said Mr. Rowson,ljind that would consequently mean in "all probability that the larger proportion of cheese arriving on the London market would bo waxed. As to whether the quantity of waxed cheese in England would bo greater in proportion than the market desired remained to be seem Whether there would be the same proportion of waxed cheese in the New Zealand as in the Canadian variety could not be ascertained except as the result of actual experience. Waxing of cheese in Canada was done rather differently than in New Zealand. In Canada the waxing was not done in the factories as in New Zealand but at the shippers’ warehouses in Montreal. Where cheese was bought by Canadian interests for the homo and American markets, the waxing was done at the discretion of those buyers. Where tho cheese was sold over the cable to English buyers for shipment or storage in Canada* the buyer instructed the shipper according to his requirements. Where instructed to wax the cheese the shipper-charged a few pence per cwt. for the service. , f One-Third Canadian Waxed.

Not more than one-third of the Canadian cheese shipped to England was waxed, Mr. Rowson believed, and therefore that amount represented as nearly as possible tho demand for Canadian cheese. It was quite possible that in the New Zealand variety a greater percentage of waxed cheese could he used. The demand for waxed chgcse'arose from two main requirements: ;.To save shrinkage and to preserve the* condition and retard too rapid a dcvelopinent of tho product. In New Zealand manufacturing of cheese the methods such as pasteurising tended to slow down the development of flavour. As the tendency of the waxing - process was to further hinder the development of flavour -it might happen that a lot of cheese would reach the retail counter in a green condition. Against that there was the tendency for the public taste to call more and more for the mild flavour, especially in the more densely populated town areas. It was on account of those varying factors that only the test of time could bo relied ujlon, to give a true indication as to the demand waxed cheese in Great Britain.

From ’ standpoint much depended on whether a shop did a quick or a slow trade. In the case of \ the ■ quick trade there was not much loss of time in disposing of a cheese, but if the sale extended over many days, the loss of cutting out was greater in waxed than in unwaxed cheese. The reason for the greater loss in waxed cheese in that case was that the imprisoned moisture tended to exaporatc rapidly once tho cheese was in the process of being cut up.