OTAGO WINTER SHOW

Southland Times, Issue 18837, 2 June 1920, Page 6

OTAGO WINTER SHOW

RECORD NUMBER OF EXHIBITS.

CHEESE AWARDS,

The O ago Agricu'tura! and Pastoral So :cty s 2Sth annual Winter Show commenc ■ I yesterday in the Brjdone Hall and the evcral annexes of His Majesty's Theatre, vhsch were filled hy a display probabh nique in the Society’s long history. Thf 'dry of 1661 exhibits is certainly a recor ’ ays the Star), and the numerical increase ■. marked in several of the more important c ions, as fac tory cheese and butter, fruit, kes and scones, wool, and soldiers' work CHEESE. : riges; Mr .M. Singleton (Assistant Di sector of Dairy Produce), with Messr.Clayton, Milne, and Ross (cheese instruc tors). DOMINION GRADING COMPETITION —Pasteurised.— Points hornbury Dairy Co. (A. Debbie), £7 f»3.13 ' lend Dairy Factory Co. (George Dickson I, £5 93.11 Dydone Dairy Factory Co. (William W. Wyeth), £3 92.9S Voodlands Dairy Factory Co. (Alex. Harper), £2 ..’ .. ’ 92.70 ' tiding Dairy Factory Co. (T. Dunnnn), £1 92.36 Pine Bush Co.-op. Dairy Factory (Alex. Scott) 92.2)" Vyndhiun Dairy Co. (A. T. Ross) 92.2.' Wainniwa Dairy Factory Co. (F. C. Milne) 92.2‘' Vhiterig Dairy Factory (A. J. IJnklaterl 92.11 Torsewood Co.-op. Dairy Co., Nganioko (W. Stewart) 92.0f —Non-posteurised.— Vaikouaiti Dairy Factory Co. (D. E. Sawersl, £5 91.79 r aratahi Dairy Co. (D. Adams), £3 91.56 lilton Co.-op. Dairy Factory Co. (J. Begg), £2 91.0S Vaitohi Cheese Factory (John E. Bartlett), £1 91.01 FACTORY CHEESE.

Six large full New Zealand cheddar haped, suitable for export (coloured i dtuveley Dairy Company, 95 points, anc :tand Dairy Factory Company, 95 point equall, 1; Woodlands Dairy Factory. 94$ points, 3; Seaward Downs Dairy Factor;, 'ompany, 94 points, 4. Six large full cream New Zealand died ’ir-shaped, suitable for export (white or xdoured) —Stirling Dairy Factory, 95 points, 1; Island Factory, 94$ points, 2 Voodlands Dairy Factory, 94 points, 3. Itaveley Dairy Company, 93$ points, 4. Special exhibit, six large factory-made, ■uitable for export (white or coloured) "stand Factory, 93$ points, 1; Seaward Howns Factory. 92$ points, 2; Wyndham Company, 92 points, 3.

Two factory-made, suitable for export (coloured), open to factories whose export exceeds 130 tons —Staveley Dairy' Company, 95$ points, 1: Island Factory, 95 points, 2; Wyndham Company, 94$ points, t; Stirling Factory. 94 points, 4. Two factory-made, suitable for export (white), open to factories whose output ex ;eeds 130 tons —Woodlands Factory, 95; points, 1; Barry's Bay Factory, 95 points, I; Staveley Company, 94$ points, 3; Stirling Factory, 94 points, 4. Two factory-made (white), open to factories not exceeding 100 tons output— Whitcrig Factory, 93 points, 1; Waikouaiti Factory, 92 points, 2. , Two factory-made (coloured), open to factories not exceeding 100 tons output.— Whitens Factory, 93 points, 1; Waikouaiti Factory, 92 points, 2. Two factory-made, suitable for export (white or coloured), open only to members New Zealand Dairy Factory Managers’ Association—Staveley Company, 95} points. 1; Woodlands Factory', 95 points, 2; Barry's Bay Factory, 94$ points, 3. One case medium factory cheese, suitable for import (white or coloured) —Staveley Company, 95$ points, 1; Woodlands factory, 95 points, 2 and 3; Whiterig Factory, 94$ points, 4. Case from factories without pasteurising plant, mode from non-pasteurised milk— Wairiswa Factory, 93 points, 1; Waikouaiti Factory, 92$ points, 2; Waikouaiti Factory, 92 points, 3. Case loaf cheese, suitable for export (white or coloured) —Staveley Company, 95$ points, 1; Woodlands Factory, 95 points, 2'; Seaward Downs Company and Island Company, 94$ points (equal), 3. The judge’s remarks on the cheese are as follow: —‘‘It is very satisfactory to find that the dairy companies are supporting the society more liberally than at the last show, the entries this year being considerably in advance of the previous one. The general appearance of the exhibit is good, the cheese being clean and well staged. Quite a number of entries lost points for finish. This could be avoided by using a little more care at the time of dressing. The flavours as a whole are quite up to the standard of previous years, and it is satisfactory to note that the exhibit contains practically no poorflavoured cheese. In a few cases strong pasteurised flavours were remarked. This should be avoided. The cheese still shows a certain amount of openness, but this defect is not so noticeable as in former years. The managers are to be congratulated upon the uniformly smooth body of the cheese. There arc no exhibits that are too soft, and very few that arc too dry or showing acidity. The colour of the white cheese leaves little room for adverse comment. Many of the coloured cheese evidence the desired •depth and lustre in colour, but some of them are rather too pale to afford that distinctiveness of shade desired by the market.”