NORTH ISLAND CHEESE.

Taranaki Daily News, 28 August 1930, Page 5

NORTH ISLAND CHEESE.

(To the Editor.) |-' Sir, —“Canadian Cheddar cheese -still Commands a considerable premium over the New Zealand product on the British tnarket.” —Canadian paper. Kindly perpait me to ask a simple question—- ■ Why is it no director or manager can Stand up and tell us that that factory manager was wrong when ho said (as I have quoted in the News) , that the North Island stuff we were trying to ring in on Tooley Street as Cheddar, “wasn’t cheddar at all.” Cheddar cheese, let me repeat, is made from the milk as it comes from the cow, not separated stuff full of bubbles with the fat globules all smashed up. Now, a very > poling farmer from Pukearuhe gave us unconvincing figures and I will give him something to think over as'he pulls old Strawberry’s teats. If Jersey milk is so good for cheese, why is it that Where there is not a Jersey we should read: “Some indication 0m the high standard maintained by the Southland cheesemakers may be gained from the annual report of the South Island Dairy Association, which stated that 56j per cent, of the Southland output for the year ended March 31 had been graded finest. The average for the South Island was 55 per cent, of finest, Compared with 16J per cent, finest in the North Island,” Holstein-Ayrshire milk, Mr, Young Farmer, 5G| per cent, finest; Jersey milk, IG| per cent, finest. And these pool advocates think by wagging their tongues they will convert 16J into 56f. (b) Why, if standardisation was “the Only salvation for the Jersey breed” report of meeting), and the Jersey Stranglehold got the Dairy Division to put it over us, are the factories dropping , it like it was a Mills bomb? Why is it that it is only since tests began to fly upward, that our cheese gets worse and worse, until now people pre switching on to the fahey article? shis is the last trouble to strike us, as • shown in the very latest from London: Recording to the report of one London importer the poor consumption of cheese is entirely due to the poor quality of New Zealand cheese which has come to hand during the last two or three months. per cent,” says this report, “of the cheese arriving has not been what we oall a trade-maker, but rather a tradebreaker, and a big portion of the demand has gone from the whole cheese to the fancy article. . . .” But we are entirely in accord with the contention that imless great improvements are made in bur cheese in the immediate future the ■bulk of the demand will go over to the fancy cheese variety. This is a factor that should be kept in mind by New Zealand producers. Rich milk cheese has now got its probar name, “Trade-breaker, not trade-maker.”-—I am, etc., W. R. WRIGHT. ) Rahotu.