PASTEURISED CHEESE

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

PASTEURISED CHEESE

HAS IT THE BEST FLAVOUR? LONDON, MERCHANT’S REMARKS. 11 Pasteurised cheese has been tho subject of a good deal of speculation in England, and views have been expressed that the cheese does not develop the same fine flavour when pasteurised.’,’ . So answered Mr. A. 0. Rowson, of Tooley Street, London, the question of a- press representative as to the difference in prices of New Zealand and Canadian cheese.

Against that argument, however, remarked Mr. Rowson, there was the undoubted fact that there was not the same proportion of bad flavoured cheese arriving as there had been in tho past few years. In view of the rather wide margin between the prices of Canadian and Now Zealand cheese, it seemed possible that there was a demand in England for a well developed flavour which was not being fully* met by New Zealand manufacture. The' opinion was frequently expressed in English markets that the looseness of texture of New Zealand cheeso was to some extent contributing to the difference in price between the two competitive varieties. Even leaving out the comparison, it could be taken that tbo cheese of attractive appearance would bring in some measure an improvement in price. Canadian cheese was usually of a close texture and consequently of an attractive appearance. The conclusion to be drawn from those facts, said Mr. Rowson, was that it would prove to tho advantage of New Zealand, producers to overcome looseness of texture in any way possible.