NEW ZEALAND CHEESE.

New Zealand Times, Volume LXXV, Issue 5030, 30 July 1903, Page 3

NEW ZEALAND CHEESE.

- THE LONDON MARKET. OBSERVATIONS OF THE PRODUCE COMMISSIONER. (By Our Special Reporter). PALMERSTON N., July 29. At the Dairy Conference this afternoon Mr H. C. Cameron, New Zealand Produce Commissioner in London, dealt witli the question of New Zealand cheese on the English market. During the past number of years, he said, New Zealand choose had not been making the same progress in quality that has-been noticed in New Zealand factory butter. A great deal more irregularity has been noticeable in tho quality of New Zeland cheese than is desirable. Concerning some of, tho brands, however, tho opinion, expressed is that they are of very good quality indeed. With some others, unfortunately, the opinion of tho trade has been the reverse. Ho was glad to say that this past season there had been undoubted improvement in the cheese received on the English markets compared with that of previous., years. New Zealand cheese was acknowledged on its merits to have marked an advance in quality. He pointed out tho necessity for great care being , taken by directors and managers of cheese factories in seeing that tho quality of the cheese produced under their brand was uniform. A matter of considerable importance was the colour of the cheese sent from this colony. It was no unusual thing to see New Zealand cheese on the market of an indifferent colour—neither white nor red. Some of the lots sent Home wore merelypale straw colour. Coloured cheese should he a decided red. In most parts of England there was a distinct -preference for cheese of decided colour. A very large part of our cheese went to Scotland for distribution, being chiefly handled in Leith and Glasgow. On tho West Coast of Scotland white cheese was required, while on the East Coast coloured was in demand, scarcely any white cheese being asked for. It was quite impossible to gii e any indications as to whether white or coloured cheese would command the higher price during any season, and he, therefore, strongly recommended all cheese makers to make half their output lyhito and tho other half coloured. In this manner they would be certain to strike a fair average price for their product. It was a very simple thing to market the time of despatch from tho factory the cases with the letters either “W" for white or ”(J" for coloured. As a means of simplifying the handling at Home Mr Cameron advised that the letter “C,” when placed on the case to indicate that the contents are coloured cheese, should be stencilled on in red ink. I.his would catch the eye and be distinctive The make and shape of New Zealand cheese was suitable. All over England mild flavoured cheese commands the best price. Some of the cheese had been reported to him as being rather strong while others again had boon too green and insipid, though there are several factones in this colony whose cheese now met with very favourable acceptance on the British market. These makes, while being firm, have been’ mild and well matured, and this firmness has largely helped the keeping quality for which they are noted. there is still, I regret to say,” continued Mr Cameron, “very largo room for improvement in the style of cheese cases sent Home. W bile in instances a very neat appearance and proper size lor the contents is noticeable, others are rongh and unsightly, and a few too ungainly and large. I have seen some cases holding three large cheeses the battens of which were so light that though they came out of tho ship’s hold in good ‘in tini ® the 7 reached their destination they got so knocked aboutbeing heavy—that many of them wore others again had the battens cut rather too short tor their purpose, and many of them become loose. Of course the unevenness of the cheese cases will have been noticed by tho graders in the colon}, but I merely desire to draw your attention to the need there is for' improvement by some factories of such details in the size and style of the cases they use. On a bad market every little art is required to keep the sale of the cheese and hadly finished cases may suggest to, buyers second quality goods. The method of disposal of New Zealand cheese, like that of butter, has, I regret to say been conducted in a somewhat erratic fashion. No definite method of disposal has been adopted by producers. The system of selling to tho highest buyer seems to have been almost universal, so that while one year a factory’s output may be handled m London the next year it may be for sale in Glasgow, while again the following season it may be offered in Cardiff. The best means ‘of disposal of cheese on the English market is ono which should occupy tho earnest attention of all cheese factories. Chopping and changing as in the case of butter is injurious to the trade, and I consider that means should bo taken by which the choose will be placed in the hands of reliable agents who will give prominence to it and°push it into the regular market of an assured consumption.”