QUALITY OF CHEESE.

Taranaki Daily News, 13 March 1933, Page 9

QUALITY OF CHEESE.

(To the Editor.) Sir,—Recent letter? in your paper lately regarding the quality of cheese have been very interesting, and the latest appearing to-day I am very much inclined to agree with, especially the second part, in which I firmly believe “Dig Deeper” touches the real trouble. Why we need more “experts" I do not know. Surely the business is overrun now by so-called “experts.” They all have to be paid, and by whom? And what good have they done us so far? To my mind much of pur present day trouble is due to the teachings of these advisers. They tell us to produce more and keep on producing more. We are doing so, not only in New Zealand but all the world over, and what is the result? We now seem to be producing more than the consumers want.

“Dig Deeper” blames the high testing Jersey and heavy top-dressing now in vogue, and more than likely he is right. Mr. P, O. VeaJe told us five or six years ago that high testing milk was not suitable for cheese-making, and if we persisted in using it we would be landed in Queer Street. We have landed there, well apd truly. We all know to our sorrow that Denmark commands a price for her butter to-day that makes us, to say the least, very envious; but perhaps what we do not all know is that 90 per cent, of the dairy cows in South Denmark are Shorthorn or Shorthom-cross, while in Northern Denmark the Red Dane predominates, which is much the same, thing, their average season's test being from .3.6 to 3.9. Jerseys in Denmark represent only 1 per cent. However I suppose the farmer cannot be altogether to blame. The “heads” again are responsible, for while we are paid for butter-fat alone, there seems no hope of any improvement. Regarding top-dressing, is it not possible that the enormous amount of .art}- : ficial fertilisers now being used is to some extent responsible. Many of us will now have to curtail our top-dressing pro-, gramme pretty considerably, and perhaps it will not do as much harm as some people seem to think. Here is a tip. Give the heavy cutting type of harrows a good deal more attention. I feel sure a good harrowing at the right time is almost as valuable as a dressing of artificial manure, and considerably cheaper. It is not so very hard to produce more, as the “heads” tell us to do, but of what use is it to us if we are going to lose our customers in doing so? Far better be satisfied with less and give them what they want, for they will certainly not buy from us what they do not want. They are in a position io pick and choose now, and will have only the best, even if they have to pay more for it—l am, FERN LEAF. Eltham, March 10. .- - ' ‘