SOFT CHEESE-MAKING.

Dominion, Volume 5, Issue 1291, 21 November 1911, Page 8

SOFT CHEESE-MAKING.

A PROFITABLE INDUSTKY. An interesting article on . soft checsemakiug, from the pen of Hiss G. V\\ Davie?', the recently-appointed Government expert, appears in tho Agricultural Department's latest journal. The writer says:— The making of soft cheese has been carried on iii England, France, and other countries for a, great many years. In England the practice is increasing considerably, and tho manufacture applies not only among farmers, but also to the factory system, white in some cases pro- ! prictary articles have been largely sold. This goes to prove' that there is "a large demand for many Varieties of soft cheese. In France soft cheeses were chiefly manufactured at first by the.thrifty occupiers of small farms. The trade then developed until now it is one of the staple and most profitable industries of the country. The output of some of the largest French 'dairies averages during the season from one thousand to two thousand cheeses per day. A great many varieties come under the heading of soft cheese. These differ from each other in name—which is usnally taken from the district in which they were first madesize, shape, method of making,, and consistency . and- flavour; but they all re■semble each other in being subjected to little or no-pressure during the process of manufacture. Some varieties—for , instance, . Camembert—are difficult to 'make, arid success in the art . can only bo obtained after much experience; while others, such' as Little Welsh, L'oulommier, and cream cheese, are so simple to manipulate that their manufacture, can be undertaken with fair prospect of success even by the" lie" ginper. : •• . In many places fancy dairy products arc hardly obtainable, tho chief reason probably being that those who have the means' have not the knowledge of how to prepare for market the many tasty articles that can. be made from milk and cream. It not imfraiucntly happens that there is a surplus of milk, and its conversion into butter, would not be nearly so profitable as, for example, the preparation of Devonshire cream or some

kind of soft cliessc..' If soft cheeses were placed more - frequently on the market, the public taste woulcl become educated and the consumption would increase, as, indeed, it lias done so enormously ii) Ensland in the ease of many a foreign article no better and often worse than that made at home. -Que important advantage of the'creain and soft-cheese industry is that the best demand exists at the very time when milk is iu the.'greatest abundance —viz., in the spring and summer. The reasons for encouraging the making of soft cheese, are: 1. It is profitable. The return for both milk and labour compares well with other methods of disposing of milk-and milkPL'oduets.'as.tho following table will show: Quan.of Quantity and Rotnil pries. Mill;. , kind of cheese. Each. T'l. 6 ga15...'.12 Coitlommier Od. an J 9<1.. 8»\ 6ga15....12 Camembert 8(1. ss. 10 ga15...,12 Pout L'Kveque... Bd. and 9d, Bs. 16 ga15....12 Miniature Wenc- , leydales Is. 3d. to ".s. W. 16s. 15 ga15...112 ■ liitilo Wclsh...ls. 3d. to Is. 4d. 16s. ; 2, There is:.a speedy return, 'flic cheeses are ready for market in 'anything from a few days to a few weeks.' 3. No expensive appliances or equipment are necessary, and many' small cheeses can be made for home lise. 4. The process of making is not complicated or difficult to understand.

5. Demand: There should l.e a considerable demand for small cheese;, or it could easily be created, as every ona knows that cheese is one of the most nutritions articles of diet. There, is-every reason to believe that if cheese put up in attractive packages ou'convreniefit size it would appeal greatly to "tin? taste and requirements of the average householder. In proof of this, one has only to consider the popularity of cream cheese, miniature Wcsleydale, and Conlommier in Emrl.'iiul, and many other varieties imported from other countries. Given a first-rate article, its introduction' should at oneo create a demand.