Taratahi Dairy Factory.

Wairarapa Standard, Volume XIX, Issue 1804, 8 March 1886, Page 2

Taratahi Dairy Factory.

Osr representative visited this Factory on Friday last, and met the manager, Mr Foss, who most couiteously conducted him oyer the establishment, and furnished him with all the information desired. Mr Foss informs us that the supply of milk this season has, net withstanding the drought, been tolerably regular, averaging abont 000 gallons per

diem, but recently about 600 gnlloci hai been the reguhr supply. About 23 'on*i oi cheese have already been forwarded to Wellington since the season commeuceu. between three and four tons were sent away lass week, and there are about 15 tons now on baud in process of ripening, making in on about 40 tons more or less manufactured during the present season. There has betn some extensive improvements made to trie factory this year ; a number of new racks, some of them reversible, having been erected. The manager informs us that every cheese is turned regularly once a day, and he has an admirable method of testing the fact ef none having been missed on the stationary ranks by the employee, whose duty is to P e * form this operation ; the cheese being numbered, on one day the numbers and date of nianu» facture are all one way, the day following the numbers Bhould be all reversed. The cheese in this factory is now made on two distinct principles. There is the mild article much in favour among settlers and fanners, and made on the Colonial or American prinoiple—a cheese that will keep well; and there is the deeper flavoured sort, made in the English Cheddar style ; this kind of cheese being more piquant in flavour, is very generally used in hotels for eleven o'clock lunches —the old-fashioned, and, by some, timehonoured bread and cheese and glass of beer sy&tem. This sample undoubtedly is a credit to the manufacturer, and is in great demand, but as the New Zealand climate is not so suitable to its constitution as the old country, if kept for a considerable time, it is liable to crack ; but this circumstance does not in any way deteriorate from its flavour or quality. The cheese from this establishment is all consumed in the colony, and as the oompany holds a first prize medal from the judges at the late New Zealand Exhibition, the quantity made is eagerly bespoke, and the company, when their artiole is ripe for market, will have none left unsold. According to calculation, the factory will remain open this year till the commencement of June, and the supply of milk is expeoted to maintain the average until then. The manager has found the quality of the milk, on being tested, fairly regular, although in some few cases during the season he has been required to mildly remonstrate with the supplier. Of course a can being left out all night would probably gather unnoticed, sufficient water as to lower the standard quality of the milk, for even a gill of water in a gallon can be detected by the aid of the milk tester. Viewing all matters from a proper aspect, we should say that the Taratahi faotory is, and will long continue, an institution, both creditable and useful to the large district in whioh it is located. The management appears to be faultless ; everything used in the process of the cheese making is scruplously clean and convenient, and year by year the directors are ever adding improviuy accessaries and labour-saving implements. They can now make nearly half a ton a day, and there ie every reason to expect that in the immediate future this quantity may be doubled.