CHEESE IN LONDON.

Dominion, Volume 4, Issue 1113, 28 April 1911, Page 8

CHEESE IN LONDON.

NEW ZEALAND AND AUSTRALIAN. The "Sydney Morning Herald" ■ publishes the following message from London, dated March 17:— "Owing partly to the fact that it is not an article lending itself to speculation and manipulation—unlike butter—cheese has a. trick on the English market of maintaining a uniform value for months at a stretch. Tako the New Zealand cheese, for instance. White has kept its average price, 575. per cwt. right away from Inst.September to the beginning of March, coloured 535. Now cheese is faking on a. much firmer tone, and this week New Zealand cheese is SUs. to 595. Gd., with Canadian white, choicest quality, at 60s. to 625., and finest home-made lip to 81s. There is a decrease of cheese from New Zealand this winter, which fact will be all in favour of Australian imports. "I have made further inquiries respecting over 400 crates that arrived last January in the steamer Cornwall, from Queensland; the general consensus of opinion of cheese lexports i 9 quite favourable. One firm of importers report that tho quality of the chce=e was in every way satisfactory, and that all that is required on tho part of the Queensland factories is more experience in packing and shipping. With New Zealand at 605., this Queensland cheese ran from 51s. to 5!)5., according to grades. But tho tcinaTk made so frequently applies, viz., that if Queensland factories are going to cater for the London market, it is imperative that a Cheddar shape and weight —70 to 751b.—should lie adopted. The question of colour is ft troublesome one, fer it is difficult to say far ahead which is likely to be wanted, white or coloured. The various districts of the country have different tastes as regards this point."