Untitled

New Zealand Mail, Issue 1612, 21 January 1903, Page 19

According to information received by Mr Kinsella, Dairy Commissioner, from Mr Ruddick, now chief of the Dairying Division in the Canadian Department of Agriculture, the Canadian Government lias been experimenting in the cool—curing of cheese. Mr Ruddick considers it probable that as a result of the year’s experiments ho will be able to recommend the curing of cheese at a temperature of between 56 and 60 degrees. Tho best method of treating the cheese which has been cured at this temperature, he says, is to store it on. the shelves for a week at the same temperature, and then dip it in paraffin * /ax and put it at once into the boxes. Cheese which has been paraffined looks better at the end of a month if it has been put into the box immediately on being dipped, because the handling of the cheese after it has been paraffined cracks the wax. The temperature which Mr Ruddick mentions is that which is been suggested by Mr Kinsella to the cheese producers of this colony for the curing cf cheese. He has more .hail once advocated the construction of two or more large cheese-curing rooms, in the North and South Islands, not so much for the purpose of curing at a low temperature as for the purpose of controlling the temperatures throughout the whole process of curing. A large Newcastle (N.S.W.) coal-mine company has withdrawn from the association which for several years has controlled prices, with a view to quoting prices below the 11s per ton standard.