SOFT CHEESEMAKING.

Sun (Christchurch), Volume I, Issue 118, 24 June 1914, Page 11

SOFT CHEESEMAKING.

A NEW INDUSTRY, Many visitors to the receht r exhibit of the Agricultural Department, were no doubt attracted by a particularly fine display of cheese tastefully arranged in a glass cabinet. There was quite a variety, and it was altogether a novel exhibit for the Dominion, as this is a branch of cheese-making that has as yet received little or no attention. In the Old World this is a side-line of dairying that has been fully exploited, especially in Wales and France, as soft cheese-making is regarded as an important branch of dairying. With a view to introducing 1 it to New Zealand, the Agricultural Department arranged with Miss G. Nest : Bavics, an expert in* the manufacture of soft cheese to come out to the Dominion and undertake this work on the State farms. The results' achieved by the lady are certainly encouraging. At. the commencement of the present season Miss Davies started this method of cheese-making at the Weraroa State CFarm.. The result has been eminently successful. ' The niilk : from the big Holstein herd on the farmis all used to manufacture soft cheese though most of the varieties manufactured' were quite new to the market, the farm could riot keep pace with the orders received.

Chatting with a SUN representative Miss Davies cbhunerided' this form of dairy activity to small 1 farmers, •■" and: more especially to their wives ; and daughters. The work is light and interesting, ; and!, as Miss Davies stated, thie : appliances : . rie'eessary are quite ihexpensivei' Those-wlid" know 1 anything ; 6f cheddar cheese-making would' not experience any difficulty in taking up this workyand Miss Davies ? s services can be obtained by those wishing to'learn j by communicating with the Dairy Commissioner. A good supply of hot and cold water, with a dairy that can be kept somewhere near 60deg. Fahj, is all - that is required, beside the supply of milk. The returns from tlii's form of dairying are very much higher than would be obtained if the milk were supplied to, a factory or, butter made at home, and the returns are equally quick. . ,

; The various classes of cheese made at Weraroa are as follows Little Welsh, Stilton, Pont Eyeque, Coulomnier, Cream, Geryais, Club, and Caerphilly. The sizes vary from to 31b, amVthe We,nleysdales, which are made in two sizes, range to 81b each. Miss. Davies. is confident that an excellent demand, will be created if cheese of this' class is placed upon the market. The Dairy Division wish to foster this branch of the industry which should develop considerably, especially where a small herd of cows is kept. .-..•■