WHOLE MILK CHEESE.

Taranaki Daily News, 26 February 1931, Page 2

WHOLE MILK CHEESE.

(To the Editor.)

Sir, —The Minister of Agriculture, actino- presumably on the advice of the officials of the Dairy Division of the Department of Agriculture, is still permitting the export of cheese from New Zealand made from partially skimmed milk. Recent regulations issued by the authority of the Minister dropped the name “standardised cheese” and substituted thb word “cheddar cheese,” but the alteration in name will not deceive the London buyers, and the British public who require whole cream cheese, i.e., cheese made from normal whole milk, nor will it bring to the New Zealand dairy farmers any part of that million and a quarter sterling which at present is lost by reason of the inferior quality of New Zealand cheese. As a leading Taranaki dairy farmer recently said, “Canada’s best advertisement is New Zealand cheese.” How long will the dairy farmers of New Zealand be content to be known as the manufacturers of low grade cheese’ Mr. W. A. lorns, chairman of the New Zealand Dairy Control Board, Mr. A. C. Ross, New Zealand Government grader in London for the past five years, Mr. T. C. List, who recently spent a considerable time in .England, are all emphatically of opinion that standardised Cheese is not wanted in England, and that it is ruining the reputation of New Zealand cheese, while this month we have a report from London that the Food Products Committee of the Empire Marketing Board has recommended the board that tho manufacture of New "'Zealand standardised cheese should be discontinued. Direct and prompt action is required from the Minister. of Agriculture and the dairy farmers of New Zealand should see that only cheese made from normal whole milk is exported from New Zealand.— I am, etc., J. P. KALAUGHER. Secretary N.Z.' Friesian Aesii., Auckland. February 23, 1961.