ASHBURTON CHEESE.

Ashburton Guardian, Volume V, Issue 1041, 4 January 1884, Page 2

ASHBURTON CHEESE.

We have been favored by the Secretary of the Ashburton Cheese Factory with the following report on scwt cheese, shipped by Mr Joseph Clark of this town, in the frozen chamber of the s.s. Catalonia ; and it is a noticeable fact that the cjrrectness of the first report is borne out by advices received from Messrs Bowron Bros, of Jerusalem Chambers, London, which we published a short time ago, to the effect that the consignment sent to them in the same ship and under similar circumstances had been sold at 63s per cwt, and as the twenty tons shipped per Doric and Bticish Queen was placed in chambers of the temperature mentioned in these reports little doubt need be feared of i:s rea isiug a fairly paying price; Joseph Clark, Esq., Tinwald—Dear Sir, — Our London office has sent us copies of three reports on the Ashburton Company’s cheese. One of these names, 60s to 64s as the value, but this they considered excessive, as four others, independent experts, put the v ry outside value at present as sOs. All agree that transit in the freezing chamber is apt to damage the cheese, and the best temperature seems to be about sodeg. The report quoting 60s to 64s is as follows ; —Respecting the New Zealand cheese, which you sent us to report upon, we find it to be of very fair quality, and should fetch in this market about 60s to 64s per cwt. We should not recommend its being kept in the freezing chamber, which would tend to impoverish the quality, but in a well ventilated part of the ship, away from the engines, the temperature best suited to it being about 6odeg to 6zdeg fahr. We would suggest that each cheese have a linen wrapper, and then be packed in a wooden box similar to American cheese, with which it would have to compete, both in quality and price. It would of course labor under a great disadvantage compared with America, on account of the long time occupied in transit, and it is a matter for the exporters to decide whether it would be worth while to ship it here. A second report says : We have examined the cheese sent by you, and find it to have been rather heated and rank. The shape is suitable, though not quite large enough, the best size being from 6olbs to yolbs. With regard to color, either white or straw :colored sells, but not red, and the flavor should be mild. We believe that the boxes most suitable for packing would be such as the Americans use. We think it would be wrong to freeze cheese, but they should he kept at a temperature of 40deg. to Sodeg The value of the cheese you sent is about 46s per cwt, American cheese good to finest are worth 40s to 64s now. The third says : —We have received the two cases of cheese, and we regret to say we find them frozen, and until they thaw we cannot give you a reliable report on them as regards quality and flavor. We must inform you that frozen cheese is always damaged. In future shipments care should be taken that such cannot occur : an even temperature of say 4odeg to 4sdeg is quite cool enough for storage during transit. From what we can at present see we think the cheese are well made and a suitable size and weight for this market. The packing is good, and th y have arrived in very fair condition. Yours faithfully, Geo. G. Stead, Managing Director.