SHIPMENT OF GREEN CHEESE.

Dominion, Volume 5, Issue 1355, 5 February 1912, Page 8

SHIPMENT OF GREEN CHEESE.

POSITION OF CANADA. Proper curing of Canadian cheese before it leaves the factory has, says "Farm and Dairv," become of more importance than ever before. At one time Canada supplied over 80 per cent, of tho cheese imported into Great Britain. At that time h large proportion of the clieese was held over tor consumption during the months of non-production. Since the arrival of New Zealand cheese on the British market it has not been necessary to hold Canadian cl-.ee.se, and it is consumed almost as soon as received. Hence the importance of longer holding cheese in the. factory curing rooms in Canada. Last season, although, the condition of the clieese ns it left the factory was better than ever before, complaints from retail dealers as to immature condition were more numerous than in previous seasons. The low price of chscso as prevailed in the season of 1910 was largely due to the ■ (tivion of the product. Mr. J. A. Ituddick, Dominion Dairy Commissioner, estimates that the patrons of Canadian cheese factories last year 'nst .£250,000 in reduced prices for their cheese. ... In view of the changed conditions in the cheese trade, cheese must be held in the curing rooms ten days weeks at least if Canada is to maintain its position and reputation on the British market. This means more cool curing rooms. A cool curing room in any cheese factory is an excellent investment; in the near futuro a cool curing room will be an absolute necessity in every factory.