THE MARKETING OF CHEESE.

Dominion, Volume 3, Issue 884, 2 August 1910, Page 8

THE MARKETING OF CHEESE.

''■■':, '<■■ "a : ..KEW AU3THOD.' The American; Consul at Sheffield, in a'recent report to Washington, gives an. -account"of-a "new ln'otiiod "of marketing cheese" in England. Ho states: : Ono of tlie luvourito varieties of English cheest! j≤. known as Weiisieyuale, so called alter.one at tne dales in loriisuiii', Were it .'Xhis cheese when 1C is ripe has a rich, full j flavour, not quite as:snarp and ; biting',asi.Stilton or Gheildar,.anu.a bit darker in colour, but fuller , iiavouml, rather? a hglirur yellow than most Cheshire cheese,,rand-; usually: made, up to weigh 51b/. to i2lb. >" . ■'. . : ; 'Last year' there"'apj>eaLC(Uii'pon tho' market a .small\cheeses iuenticai -in appearance witn-t^ Wensleyciale, aveigliing lib.' "Xα' l!lb:rab"out:,3iiu. in diameter and 4iin. 'ionfe'. , ,: :£ach , ; ; .cUfcsi>;,.)yja wrappcil .'with chee'se^ijiotn l " br<»l)utter^.muslin, apparently piif "on" ■wheu'.'-tlie cheese was green, as, .it.was; the cheese arid 'partook .'of the "peculiar ' pitted. 'and whitish' ilourlikb.'suriace of the original Wensleydale, and; last year they were sold as such. '• ""..' . . , ■■■■..- .This method, of presenting cheese to tho consumer, was an. experiment, but appears to'■have'-.been a success";., for this year these small cheese are'tb'ibe seen in far greater, number, -and the'-;grocers and butter, and.cheese" factors repprt an. increasing sale lor them..,. While ' the cost , of preparing;,cheese- for, the .'market in this form may-be a trifle .more,'—it is sold at the same.price as, that cut from ';the'larger '"ohcsr.-numely, Is., pet lb. ■ ■ -They are not AVensleydaios, however, ntid'.afo.now sold under the name of "Wenslet" rTho:advanteg;\'!laimed| for .this form of cheese "is that 'it is'less liable "to contamination- from, atmospheric or. surrounding effects, ihan-.jis-. the larger cheese with".its cxpbEett l .put','surface J , .and is less liable to dry tip while'being consumed at Wine. The. demand for these smnll; cheese''hafing-Jorcounihem on this ,a, dehafAb'e, question is whether ;in this form tho , cheese, mil ripen as »fully';n9 ,it; ; (would. 1 if made in the. , ': larger/mould. "" J I'l i VJ '.V-••'■■'. ■ / ;At''any" rate", ; the ■'cheese-loving public ,stem"ito .have.-.decided..they, want it jn this: form , ,' ripe 'or'-'riot.'-arin , so convinced are; some,'.cheese-makers, that this is the 'way" the people''want"tlieif 'cheese:; that the-,.makers'- of><Gheddar'vhaye :put upon ,fhe.market,.aiisiiiall cheese 4in. to sJin.iii ",diameter,"*about 2in.. high, weighing 21b!j but'not. wrapped in cloth;. ',