DAIRY PRODUCE.

Taranaki Daily News, 27 September 1924, Page 13

DAIRY PRODUCE.

CANADIAN AND NEW ZEALAND CHEESE. MR. RTODICK’S INQUIRIES. Ottawa, Sept. 1. The Dominion Dairy Commissioner, Mr. J. A. Rudd'ick, who has just returned from a visit to Great Britain, reports an improved position for Canadian cheese in the markets of the United Kingdom. Canadian cheddar of the best typo is demonstrating, he .says, that it has inherent qualities which enable it to success fully compete in tlie highest class of trade with the milder flavoured New Zealand cheese. It is in the direction of -the full-flavoured ciheddar type that Canada’s opportunity lies.

Canadian cheese suffers in reputation, however, by being shipped too green, says Mr. Ruddiek, and as cool-curing and the question of maturity before shipment are closely related, a wider adoption of cool-curing is essential to the retention and development of a high-class trade. A return to the practice of shipping across the Atlantic in coo 1! storage is also requisite. Twenty yearn ago practically all Canadian cheese was carried overseas in “cool air.” Mr. Ruddiek was unable to discover any evidence whatever of opposition on the payt of the trade to the recently instituted grading of cheese and marking of packages, although he had, on invitation, attended, meetings 1 of the provision trade in London, Liverpool, Glasgow, Manchester and Bristol. On the contrary, there were many who approved of the steps taken in Canada to raise the standard of quality and to put the trade on a sounder basis. - That production in z Canada is not being adversely influenced by the grading regulations is evidenced by a 10 per cent, increase in Canada’s cheese exports in 1923, while for the current year a further increase is indicated. “The cool curing of cheese and the question of maturity before shipment are closely related, for the reason that the maker in the factory, where such protection is absent, prefers to ship green cheese rather than risk the effect of too high temperature. Tn his anxiety to make cheese that will resist the bad effect of, too high « temperature, he very frequently overdoes it and makes a cheese >vith a stiff, harsh texture —the very type which is not wanted at any price. The producers suffer a loss in that case on account of the cheese being drier than they should be and the yield smaller in consequence."