CHEESE FACTORIES.

Otago Witness, Issue 1418, 25 January 1879, Page 4

CHEESE FACTORIES.

PENINSULA PIONEER CHEESE FAC TORY. It has been truly said that what the mower, reaper, and threshing machine have done for farmers, the cheese factory has done for their wives and daughters. W« cannot say, however, that this will apply to New Zealand— at least, so far, we have heard of only two cheese factories in the Colony, both of which have been established on the Peninsula, some eight or nine miles from Dunedin ; and it is most satisfactory to hear that very good effects, both socially and financially, have resulted from their establishment. Under their influence farmers and their families have been brought together in friendly intercourse. Conversation about the markets, the milk, and the cheese leads naturally to inquiry about the cows, and from the management of the cows to that of the land. Thus topics relating to the various branches of farming are discussed, a common interest is established, and the result is a general interchange of opinions, an increase of intelligence, and the promotion of improvements among the farmers in matters other than dairying. Eight years ago, at a time when butter was very low in price, a meeting was held by a few i Peninsula farmers for the purpose of discussing the advisability of establishing a cheese factory. Itwa3 determined that a commencement should be made with a capital of LBO, in LI shares, and the amount was at once subscribed by seven farmers. Those who took the most active part in starting the company were Messrs Mathieson, Irving, and Stuart. It was arranged that operations should be conducted in Mr Mathieson's premises, as being the most convenient, and having the largest number of cows, and a dairy was erected and fitted up with improved plant. Some years ago, when Mr Stevenscn farmed upon the Taieri, his dairy became famous for the quality of the cheese turned out. It wrb pronounced equal to the best Cheddar. He obtained very profitable prices for the product, and made a great mystery of the process upon which he worked. However, it was that adopted in the manufacture of tl c celebrated Cheddar cheeße, with which very few of our old Scotch settlers were acquainted. A Mrs Murdoch, who had had experience in working upon the Cheddar principle at Home, and who managed Mr Stevenson's dairy for some time, was engaged by the Pioneer Company to instruct Mr M'Gregor, her charge being LlO for one month. Mr M'Gregor, as- j siated by Mrs Mathieson, carried on very successfully for three years, when Mr Mathießon having determined upon substituting sheep for cattle, it was decided that the factory should be removed to a more central position, farther down the Peninsula. A piece of ground was leased, and upon it was erected a brick building, which was furnished with all the appliances necessary, There, jf a wooden vat,

holding 200 gallons, made by M'Donnell of Walker street, a boiler set in brick, four double presses, a curd mill, revolving shelves for 300 cheeses, &c, with flues for heating the curing-room, means of ventilation, and plenty of that great desideratum — pure spring water. Upon taking possession of the new factor} 7 , Mrs Mathieson instructed Mr George Farquharson, and ho, with the assistance of his wife, has conducted the business for tho last four years. When the factory was first started, the " patrons " contributed from 10 to 20 gallons of milk each per day, making from 70 to 80 gallons of milk. They now contribute from five to 30 gallons each of morning's milk only, and the factory is working up to tho full capacity of the plant, using' from 170 to 180 gallons per day. The following are the uames of the shareholders or patrons, none of whom reside more than a mile and a'half from the factory:— A. Stuart, Richard Irving, Mrs Patton, Robert Lyell, P. Carmichael, O. Weir, J. Weir, Robert Weir, W. Riddell, G. Fleming, R. Stuart. This season work was commenced with 186 gallons of milk per day. It is now down to 170 gallons. A gallon of milk weighs 101b, and 101b of milk make lib of cheeße. This is the calculation, but actually it takes 10£lb of milk to make nearly lib of cheese. Each patron, of course, receives a share of the income in proportion to the quantity of milk supplied. The patrons' milk, as it comes from the cow, is all sent to tho factory by half -past 7 o'clock in the morning. It is weighed in a large re-ceiving-can, and tested with a lactometer. It ia then run through a strainer into tho vat. Having been heated to about SOUeg, the proper temperature for coagulation, the rennet is put in, and it is allowed to ttand for about an hour. The curdling being complete the mass is broken, and the whey is dipped off and heated in the copper to a temperature of 180deg., and returned to the vat to raise the curd and whey to about lOOdeg. The whole is then cut up and stirred for an hour, when the whey is drawn off by means of a tap. Acid is now developed in the curd, and this is the part of the process in which the skilful practice of an experienced cheese-maker is needed. The required degree of acidity having been developed, the curd is placed in large wooden trays to cool. It is thtn pressed for 20 minutes, when it is taken out, passed through the curd-mill, and salted— lib of salt being used to 561b of curd. It is then ready for the final pressing. It is under pressure for two days, being turned six times, and having a new press-cloth each time. After the last turning it is sewn in cloth, and, receiving an extra bandage, *s placed upon the shelves to dry. Four or five cheeses are made every day, for four or five months in the year, weighing from 251b to 401b each. Last year the factory was in work for 17 weeks, and in that time 15,644 gallons of milk were converted into 15,0191b of cheese. There are already this year between five and six tons of cheese on hand. Thus the patrons of the Pioneer Factory, instead of managing upon their own _ premises 11 different cheese-rooms, poorly provided with utensils and conveniences for making cheese, and producing, in some cases, an inferior article, have, in their well-managed and appointed premises, reduced all danger of failure to a minimum, and turned out for marketanarticle which is equal to the best of English manufacture, and brings the highest price. A great deal of the Colonial cheese brought into market becomes quite hard-on being kept for some time, while the factory cheese under notice improves in flavour, retaining the rich, aweefc, nutty flavour for which it is noted. Messrs Esther and Low, of George street, who have purchased the bulk of the cheese manufactured by the Pioneer Company, have some of it on hand which is two years old, and we would advise anyone who is fond of really good cheese to call in and taste it. It is neither greasy nor waxy, and while it is perfectly firm and solid, it melts almost like butter in the mouth. Speaking of Messrs Esther and Low, we must not omit to mention that they deserve great credit for the encouragement which they have given to this important local industry from its initiation up to the present time. They have paid the highest price for the factory cheese, and have made a name for it in the market, especially among their own customers, which always secures for it a ready sale. The following are the prices, net cash, paid by them for Pioneer cheese :—: — Season 1872 3, about four tons, 6d per lb ; 1873-4, about four and a-half tons, 6d to 7d ; 1874-5, not in work, in consequence of removing ; 1875-6, about two tons ; 1876-7, about six aud a-half tons, average price 9|d ; 1877-8, about five tons, average price 6^d. As already stated, some five or six tons have been so far made this season. HARBOUR CONE CHEESE FACTORY, PENINSULA. This factory is of timber, erected upon leased ground, on the plan adopted by the Pioneer Company. The plant and its capacity are also similar to those of the Pioneer, and the Cheddar whole milk process is followed. It was started last season, the patrons being Messrs William Allen, Robert Dick, John Draper, Robert Forbes, William Leslie, William Rogers, Thomas Scott, James Rutherford, Edmund Ward, William Hunter, and George Bates. None of these shareholders reside over a mile and a-quarter from the factory. The milk, pure as it comes from tho cow, is sent to the factory morning and evening. Work was commenced with 110 gallons of milk per day, but it is now 150 gallon*. The process carried out is precisely similar iv all particulars to that adopted by the Pioneer, and the cheese is said to be of Ihe same excellent quality. The work is carried on by Mr Edmund Ward, assisted by a farmer's daughter. The quantity of milk sent in by each patron per day varies from five to 20 gallons. About 7cwt of cheese is made per. week, and there are about two tons on hand, some ISowt having been sold. Last seasoD Messrs Esther and Low had from the Harbour Cone Factory about two and a-half tons of cheese, for which they paid o^l per lb.