NEW ZEALAND CHEESE.

Putaruru Press, Volume VII, Issue 285, 24 April 1929, Page 1

NEW ZEALAND CHEESE.

COMMENTS ON QUALITY. Fine’ Morrinsvills Article. During- the past few months much has been heard of the deterioration in the quality of New Zealand cheese on the London market. ’While it is understood that the remarks are made in a general way, they reflect upon the whole of the industry and create a most unfavourable im- • pression. Jt is therefore pleasing to note instances where Dominion cheese is favourably commented upon, and some very gratifying remarks are contained in a series of reports received by the Norfolk Dairy Company, Motumaoho, from Foley Bros., who are the company’s London agents, and which we have perused. The reports cover the cheese made during the present season up to about the end of November and show that a very satisfactory article is being supplied. The last report received read as follows : “ Flavour good, body and texture good, colour satisfactory, finish splendid.” The other reports are in similar strain, frequent reference being made to the fine texture, flavour and body, particular emphasis being laid on the excellent finish. An exception is noted in two of the communications, in which it is suggested that a shade deeper colour is desirable and that the texture was slightly ! open. The reports are very gratifying and reflect credit upon the suppliers and the factory staff.