THE CHEESE PROBLEM

New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 12

THE CHEESE PROBLEM

r \ 6 re at question to-day is— ■ why do not New Zealanders eat more cheese ? AT* use from 4 per cent to to per cent of our make and expect he British to buy the balance. But the English housewife knows as much about cheese as we do and she buys our stun at oO per cent below cost of making The eternal triangle—the milk, the manager and the breed are in rapid succession, jointly, and often singly, blamed for the unsatisfactory Quality ot some cheese. Managers who made high-grade cheese Years ago are still making cheese, but "it seems they nuss the bus over their output. Hera are three representative opinions "on our cheese, I heard recently; (a) Large dairyfarmer sending in 45001b. milk to cheese factory:—"The cheese we get is too hard and dry. We rarely buy ♦my." _(b) Manager of a firm of dairy specialists:—"Always got three pounds weekly, but now, too full of holes, cracks and salt. We haven't had three pounds this year." (c) Agent for an exporting firm:—"We ship as much cheese as any people in New Zealand, but I can't touch the ordinary stuff. I pay Is 3d per lb. for what we use." Now for the grading—South Island (white milk) cheese, 67 per cent first. North Island (yellow milk) cheese, 12 per cent first. So the man that explains why the South Island scores 50 per cent mQfe than the North Island . answers the great question and solves, the puzzle. W. R. Weight. Matangi and Rahotu.