CHEESE OR BUTTER?

Dominion, Volume 3, Issue 841, 13 June 1910, Page 10

CHEESE OR BUTTER?

POINTS FOR CONSIDERATION. In starting a dairy factory, too little attention is sometimes given the question as to whether the feed of the district is best suited to the production of milk for butter-making, or for cheesemaking. Such a case has been mentioned in connection with the movement to establish a butter factory at Ashburton, with creameries at centres along the foot of the hills. Mr. J. E. liurdley, president of the South Island Dairy Association, who was formerly a resident of the Springburn district, Ashburton, points out in a southern paper that the grass feed on the plains near the foot-hills, which receives the benefit of north-west rains, is more suitable for cheese-making than for butter-mak-ing, as quantity, rather than quality will be produced, and a_ rich milk is not the first necessity in 'cheese-making as in butter-making. Ho suggests, therefore, that cheese factories should be established in centres along the foothills, and that butter-making should be confined to the warm, dry lands of the plains near Ashburton.