IMPROVEMENT IN CHEESE

Taranaki Daily News, 26 February 1931, Page 3

IMPROVEMENT IN CHEESE

THIS SEASON’S CHANGES HOPE AND CONFIDENCE INSPIRED GRADING REPORTS FROM HOMK An address full of optimism - was given to dairy, factory 1 managers at P^"-' tea yesterday by Mr. W. E. Gwillinj, of the Dairy Division. There ip much in the present posi; tion to inspire hope and .confidence; in the cheese industry, said. Mr. Gwillini. It is generally considered that the quality or cheese is more satisfactory" this ; season than and that improvement will continue. All grading centres report an evident endeavour on the part of most makers to turn. out a betteij cheese, and many companies are said to have instructed their managers to aim for better quality. Improvement, has been noticeable, with' respect to body and maturity. • : The quality would have been higher had the climate 7 conditions in the spring J been more favourable. In- several disr tricta makers experienced unusual difficulties with spring milk, with- the result that the quality of" the cheese was not quite-up ito their, usual standard: ■ Reports on this season’s .cheese at present . to hand.- from our ' officers dal Britain refer- mostly to cheese made in August and Sep tern ber, and which, came under their, notica up to, the end of December last/ These reports are’to the effect that although the quality wassomewhat .‘‘in-and-out,” - if .seemed , to them that makers, were eqdea/burijig:to make a good solid cheese. In' looking over a’batch of detailed .reports received by tlie last mail on individual factories’ cheese,' there appeared to be ample testimony as to the existence of some good solid cheese, and the- following extracts' from a Slumber'.of these . reports tend to bear .this out. . . Full Cream Cheese.. Factory A.^-First-grade/ Cl 'Cypher;: 9 vats from 6'days’‘make;tflivbur/very', ■ fair; body smobth;;silky; fair- - ly close; cheese' tight in crates. 92 points. ' : ’ ' ■ - , Factory B. —First grade, C. Cypher/' 6 vats from 3 days’ make; fiavpqr in-; clined irregular';' . ibody good, ’ bound/ make; texture' close; a good type of -' cheese. 92 pointe. ‘ // Factory, C-—Finest grade, C/ Cypher; ' 9 vats from‘6.days’, make; flavour good; uniform; nice body; texture in majority close.- .931,..pbifits;, ; Factory D. —Finest grade, C.’ .Cypher;" 6 vats from 6 days’ make; flavour fair; body just right, sjlky;/.texture, close;' some without a holo; ’a' choice line! 934 points. . Standardised Cheese. / Factory E.—First grade, B. ■ Cypher; 4 vats from : 4' days’’ make;- flavour fair;' body smooth,, meaty;' texture fairly; close. 92 points. . . • Factory F.—First grade, C. Cypher;' 7 vats from 5 diys’ make; flavour- very fair; . body nice' and meaty; .. texturey rather open. 92 points. ' ’ Factory G—Finest grade, C. Cypher; 9 vats from Q days’; make;.: flavqtir of' some could be cleaner; body shade firm.; texture fairly close.- 93 points. SOLID • CHEESE GOOD CHEESE;

A good solid ‘ cheese implies' a’-good.* commercial cheese and a good eating cheese.' A cheese' Which improves by keeping, matures normally, docs not lose excessive shrinkage, retains its condition and possesses a true-cheddar fiavour; ,a cheese . profitable -to .-deal.' ihj - . sure to please the .ultimate consumer, and cause him to come back .for more whatever • the price. ■ The quality re-'• membered long-after the pries is forgotten. • . : ■ ' ‘ Good solid New Zealand cheese have not been so very, plentiful for a number of years. The prime need in. Britain wasmore in the direction of quantity, for had New Zealand not increased its contribution of cheese as. Brit lias supply from other countries continued to diminish, the normal consumption .of cheese .could ; not have .been met , at prices reasonable for so popular a food, and the rate of consumption would.have declined. The fact, that New Zealand met the position and has for some, years occupied the dominant place with respect to quantity is an outstanding/ achievement and will be increasingly recognised as-such as the dairy industry develops and expands. .Cridle . for/ much of the achievement' must be give’ l to the suppliers' to dual plant factories for the part they played in this connection. ••.•/' On well supplied markets poor cheese are not wanted. That is not to say that poor, quality or indifferent qual» ity is not without,'a market, arid a good one at times. Tastes for cheese differ. It is a fortunate circumstance arid, well that they do, - since cheese is . a load, which can be eaten oniy as eheesp, with; the exception, of course; of . a. -mgbgtble. quantity used as a flavouring, and cheese is not usable for. so many purposes as butter. A poor dices* is soma people’s best. Such people aye 1 r<re. Poor, cheese also, have another use, .in-. sofar that they tend to Jhow -good cheese, in a better .light-. . SUITABLE MILK NEEDED: ' -.

Good solid cheese is what is wanted. Their manufacture is not possible, except from suitable milk, and the art of the cheese-maker. . The time maycome when a set of instructions may, be laid down .that ’ wilj : triable cheese to be made almost jautomatLally,’ but there te nothing ,yet to indisaxh . that .such a, tinfe/is/ -likely't'o conle. In: ' cheese-making as :ih cookery -and 'moat; of the'Useful arts', the skill and experience of the individual te 'the indispensable factor. Without ■> art , and the freedom to exercise it -to-.the-full, it is impossible for cheese-makers to do full justice to ' themselves, or to ■ The best interests of their employers. It is, however, gratifying that the sentiment in favour of better quality is growing amongst'suppliers* to cheese factories. ° Sooner.. or later, the aentr-/. ment may ■ be confidently expected to. become as strong as it is amongst the vast majority of butter factory sup--pliers- and New -Zealand, cheese-/will come-into its rightful place in the. estimation of British buyers and consumers. * ■ 1 : ‘ Good cheese are made,-and the-best New Zealand, cheese are - the . equal/of the best'imported in Britain. . The mam trouble is that our proportion of. the! right .sort is less than it .should ..be. There are no secrets in'either-cheese or butter-making. The supplier and the. maker between them hold the inaster key to success. When each recognises hie responsibilities and plays his part, quality of the produce is right and te what the. ultimate consumer demreS. No reputation is so' valuable as a reputation based on quality.