WAXING OF CHEESE.
AN EXPERT’S APPROVAL. At the annual meeting of the Manutahi Dairy Company the question of waxing of cheese was referred to Mr. P. O. Veale by Mr. A. B. Muggeridge, and the scientist’s opinion was that if properly carried out, it was of great value. Remarking on the process, Mr. Veale said that the cheese needed to be well made, of good body and without too much moisture. It should also be left some time before waxing and the process should not be continued too long, because this would cause an accumulation of but-ter-fat giving a dirty coating, which would detract from its appearance. If, he said in reply to a question, the waxing were done properly, mites could not get into the cheese, which was thus protected against that pest.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/PUP19290919.2.35.4
Bibliographic details
Putaruru Press, Volume VII, Issue 306, 19 September 1929, Page 6
Word Count
134WAXING OF CHEESE. Putaruru Press, Volume VII, Issue 306, 19 September 1929, Page 6
Using This Item
Stuff Ltd is the copyright owner for the Putaruru Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in