IMPROVEMENT IN CHEESE

Taranaki Daily News, 27 July 1934, Page 11

IMPROVEMENT IN CHEESE

ELIMINATION OF OPENNESS. IHAIA ROAD CONGRATULATED. “It gives me very much pleasure to be able to inform you that the good average quality of New Zealand cheese has risen considerably compared with last year,” wrties an English produce firm to the manager of the Ihaia Road Dairy Company (Mr. Tobeck). “The Ihaia factory cheese has undoubtedly risen considerably,” the writer continues, “and is up to date and has affected the average range of values by at least 4s to 6s per cwt., if not double that amount. The chief fault in New Zealand cheese has been openness, but

this season the point is’ noticeable by its absence, and it has been eliminated altogether in Ihaia Road cheese. The odd half dozen consignments that have been handled since my return to England at the New Year I have personally inspected. In the bulk ex Port Huon, Akaroa, Karamea and Port Denison the only slight difference noticeable between the different shipments was a shade more maturity in the earlier ones. Although

the cheese all graded first no-one here would care to judge between Ihaia cheese and the highest gradings we have had on our floors. All samples show a close, even texture, no cracks or breaks showing on the plugs. “Upon examination the body shows a splendid toughness and resistance to either rubbing with the fingers or chewing. The flavour in all cases with a trace of maturity is excellent and should

develop splendidly. Plenty of evidence of fat content is shown, and it has been well incorporated in body. The colour could be a little bit deeper; otherwise it calls for no criticism. I can assure you all buyers have been well pleased with the closeness of texture and the very fine quality generally, and you can be absolutely satisfied with the produce. The trade is keeping on to New Zealand this year and does not see any

necessity to pay any premium, on matured Canadian as has always been the habit in the past. “The only general fault evident is that of rather too much acidity, but Ihaia has not shown any trace of this blemish. Quality tells eventually, and as long as the present standard is maintained New Zealand need not worry that there will always be a demand for the article at a reasonable price.”