CHEESE MANUFACTURE.

Hauraki Plains Gazette, Volume XXXVI, Issue 4869, 24 August 1925, Page 4

CHEESE MANUFACTURE.

POSITION IN CANADA.

DAIRY COMMISSIONER’S REVIEW. The somewhat rapid development of the. “processed” cheese business is attracting considerable attention. A number of firms are now turning out cheese of this type, which is very often referred to indiscriminately as Kraft cheese because the firm of Kraft and Company were the first to put it on the market in Canada. This type of cheese, which is made from ordinary cheddar cheese, which is softened, heated to pasteurising temperature, and then compressed into various-sized moulds or blocks, should not be confused, as it sometimes is-, with another type of cheese which has been on the market for many years under various brands and which is ordinary cheese simply ground up and packed into jails or packages. The processes for the two types are essentially different.

The sale of the processed cheese has expanded rapidly, and it has this satisfactory feature that it is increasing the consumption of cheese in' certain’ quarters, and, therefore, its opening new. markets tor the producers of ordinary Canadian cheese. There is nothing antagonistic in this, type of cheese to the ordinary cheesemanufacturing business. On tile contrary, it has expanded the market for the ordinary Canadian cheddar cheese. . We have been inclined to doubt if a permanent trade could be developed with this type of cheese, for the reason .that it is rather lacking in any characteristic flavour, like that possessed by genuine cheddar, but the facts; of the trade down to the present contradict that view.

In any case there .are some lessons to be learned by the producer of ordinary cheese from this development. It can hardly be claimed that the sale of the processed cheese is in.creased by an improvement in quality, but it is put up in convenient packages; it is' uniform in quality, it does not waste in cutting, and there .are advertising and salesmanship behind it. The sale of Canadian cheddar cheese would be greatly increased if it were more largely manufactured in small, convenient sizes, say, ■slbi to 101 b, suitable for family use, and properly cured. The uniformity of the processed cheese (we use the term "processed” for lack of a better ■one) is a strong point in its favour. The consumer who buys Canadian cheddar never knows exactly what he is going to get, as there is considerable variety in the flavour and the character of the cheese offered for .sale in the grocery stores. The pro- ' cessed cheese, being a blended article, .and pasteurised, runs very uniform in quality and character. It its not true, as is sometimes claimed, that .the processed cheese is made from inferior cheddar cheese. The firms engaged, in this trade are buying the regular output of Canadian factories.

There, is need for an improved npni’enclature for these different types of cheese so. as to distinguish them more clearly. A Bill was introduced into one of the neighbouring States recently to deal with these various types of cheese, but it' is said to have been dropped because no agreement could be reached as to proper names. The name “Processed Pasteurised Cheese’’ has been suggested for the type which is now being made quite extensively in this country. We should have also a better description for the

small sizes of ordinary cheddar cheese which are too frequently misnamed “Canadian Stilton.” They are not “stilton” in any sense of the word, and it is an absolute misnomer to call them such. The dairy branch would be glad to receive suggestions for suitable names to designate the following types of cheese, without reference to the brands of manufacturers or the names used by the various manufacturers : 1. Small-sized Canadian cheddars. 2. Processed pasteurised cheese put up in 51b and 11b loaves or in tins. 3. Cheese which is made from ordinary cheese passed through' a grinder and packed in jaqs or cartons. 4. Any other type of cheese that is not properly named.