CHEESE QUALITY

Stratford Evening Post, Volume I, Issue 90, 25 March 1931, Page 5

CHEESE QUALITY

PEMBROKE COMPANY’S TRIAL STANDARDISED SATISFACTORY MOULD DEVELOPS WHEN CUT

Yesterday the last two cheeses of the two crates of standardised cheese returned from London to the Pembroke Dairy Company to enable a checking up to be made on quality, were opened at the Pembroke factory in the presence of the company’s agents, Messrs. A. Thorn (J. W. Davidson and Co.), and N. Douglas (Weddels, Ltd.). Mr. T. C. List, Mr. J. B. Richards, president of the Stratford Chamber of Commerce, and the secretary of the company, Mr. W. Power, the chairman, Mr. W. McCracken, the board of directors, and the manager, Mr. B. W. Baker. As previously reported in the “Evening ’Post,” the cheeses, on returning to the grading stores, were found to grade within half a point of the grade allotted to the line originally, and when stripped, opened in excellent condition, there being practically no disfigurement of openness and no waste, cracks, mould or soft crown. The rind was in perfect condition, and no excess of moisture was apparent. In flavour and texture the cheeses, both white and coloured, were good.

Samples of the cheeses opened previously have been kept by the “Post” for observation, and it is interesting to note that after the first week cracks began to appear as the result of loss of moisture. Naturally the cheese tended to become brittle and crumble, but not to anything like the extent experienced in the United Kingdom, according to report.

Gradually mould appeared, and after the first nine or ten days it developed very rapidly until the slices of cheese were fairly well covered. Undoubtedly the lower fat content of the standardised article gave to the texture an elasticity and toughness not experienced in the full cream cheese. Considering the fact that the cheese was September make, the result must be considered fairly satisfactory, bnl a similar experiment with u cheese of November or December manufacture would be most interesting-