Where a good market is obtainable for quick-ripening cheese it is advisable to., make this variety in order to secure quick returns and a maximum yield of cheese. Quick-ripening cheese contain a . higher percentage of moisture than other kinds, and this, of course, adds to the weight of the cheese. The chief disadvantage of quick-ripening cheese ia that they do not have good-keeping properties . as compared with the slow-ripening varieties.
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Bibliographic details
New Zealand Herald, Volume LII, Issue 15821, 19 January 1915, Page 5
Word Count
70Page 5 Advertisements Column 5 New Zealand Herald, Volume LII, Issue 15821, 19 January 1915, Page 5
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