LOCAL CHEESE CONSUMPTION

Otago Daily Times, Issue 21977, 12 June 1933, Page 8

LOCAL CHEESE CONSUMPTION

TO THE EDITOR. Sir, —As one who has been connected with the dairying industry in the Dominion for the last quarter of a century with a wide knowledge of the manufacturing and marketing of cheese, I agree with all you say in the remarks published in your issue of May 27 under the heading of “Cheese We Eat.” I would, however, like to mention a few facts which may possibly have a bearing on the position so far as the Dominion’s low consumption of cheese is concerned. It is the aim of every cheese factory manager at all times to endeavour to finish his season’s work by obtaining as high an average grade as possible o- r his export quantity shipped from the Dominion. If he is unfortunate in securing a portion of second grade, due to bad milk being supplied or something happening over which he has no control, the prospects are that he will probably not be re-engaged for the following season, particularly as the factory returns would be much loss than had the grade been finest or first. The majority of the factory managers are men competent to grade the cheese before leaving the curing room for shipment, and naturally every endeavour is made by some to place all the low grade manufactured on the local market.

In my opinion, this is the class of cheese at times sold to the public in the Dominion. Instead of encouraging consumption, it retards sales, for there is nothing I can think of that is more distasteful than a bad piece of cheese. To a great extent the local marketing of this cheese is the storekeeper’s fault, for the reason that he purchases without sampling or without receiving a guarantee that the cheese in question is at least first grade. It is quite possible that this poor-quality cheese is offered to the storekeeper at a slight reduction in cost, and he is tempted to take into consideration the additional profit on his sales instead of pleasing his clients with a good article and increasing his turnover. I venture to say —and this can be proved if inquiries are made —that the majority of the storekeepers have their cheese hidden away where it cannot be seen as if it were an article to be despised, instead of being placed in a position to attract and please the eyes of the public. I am sure that you will agree with me that, if there is a piece of nice tasty cheese on the family table there will be more comments in its favour than possibly there will be about any other dish on the menu, and a question will assuredly be asked as to the source of supply.—l am, etc., One Who Knows.