CHEESE AND BUTTER,

Te Aroha News, Volume V, Issue 254, 11 April 1888, Page 7

CHEESE AND BUTTER,

By the last 'Fiisco mail wo recei veil a lengthy communication, dated Feb. 10th, from Messrs Ctuickshank ami Lovell, a large London firm of Dairy Produce and Provision Salesmen, with reference to the export Uade of New Zealand cheese and butter, from which we publish the following extracts :—: — *' We are now doing a considerable business in Australian and New Zealand cheese and butter, and we think if shippers would give the attention necessary to these ai tides a lar^e and pioiiiabfe trade would result. Only iinost butter shipped in refrigerators, and in good condition when put on boaid, can pay the sende r s, as any butter outside refiigeratois airive in this country in such condition that it is unfit for table use. and can only be sold as grease butter, -The best packages for this market is s(Hbt-, and in any case should not exceed Il2lbs. The temperature in cold storage, en voyage, should not be above im degiees. nor so low as freezing point ; this applies to both cheese and butter. If frozen both the butter and cheese lose their texture, and the cheese becomes so crumbly that finest goods when shipped an he heie to be sold as secondary qualities. We are satisfied there is a big future for New Zealand cheese, and they will yet get a preference to the bulk of the Ameiican cheese that sold on this market, as their keeping qualities are moio on a par with Canadian, and our own Cheddar cheese. We think it would be advantageous to senders and bmers if cheese wele shipped not so matured, as they ripen quickly on the voyage, and in consequence show flavour : the highest price can always be obtained for mihl close-cutting Cheddars. Having sold over thiee thousand tons Ameiican and Canadian cheese ; al*o huge consignments of colonial and continental butter during the pa*t season, v\e can di*po«e to advantage all consignment* sent to our caie, and shall j be please 1 to Kceive direct 01 thuiuu r h I merchants in London, "J he be*t New j Zealand Butter ha-* coup in square j boxes, and wa> ie;wly (iiv, ivi.d sold at] 112s per cflt ; Austiali.n and j Zealand, in cask?, selling at 7(S to 108s; New Ze.ilanl cheese selling at 40s to T)8?, according to quaiily ; Danish butter to-day 112s ; Amciitau and Canadian cheese. 50.-, oh, oSs, .m 1 COs.

floiv is a paiasraph from a ll"mf> papT of goo 1 standing :•- '' Xciv Z-vt-land cheese, ha?, it 5 . in (lie opinion of qualified luuer^ i^ic. broken Jown on ono point in paiiiculai, as co'nplamt-s au 1 made of it^esinnbh character, which cau-^ much u.i-t' 1 in cutting. In yoml condition Ni w Z"n!an 1 clv e«e i^ to I,» alt!' 1 to c Miunnnd lat^s c»jual to Canauian or A me; c,v p r»«3uctions, and and perhaps COs to sUs per cwt. llut, cheese- fiom the other of the globe by no mean? all airive in good condition, and as low a lange as from 50 s to s ls Is quoted for inferior qualities. Of course by far the best samples, have been brought over in cool chambers and not as ordinary cargo, where the ii?k of heating is so great." The writer ol: this paragraph was not aware, perhaps, that Otago and Southland cheese had been sold at a figure higher than he so temptingly holds out as an inducement to send better quality. There is of course no earthly reason why we cannot send cheese of good quality, and by shipping in cool chambers prevent it from deteriorating during the voyage. When a certain defect, such as that pointed out in the above paragraph, is found to exist there should be no difficulty in obviating any necessity for like complaints regarding future shipmwits.