THE PATERANGA (WAIKATO) CHEESE FACTORY.

Temuka Leader, Issue 1242, 23 September 1884, Page 3

THE PATERANGA (WAIKATO) CHEESE FACTORY.

This cheese factory (says a correspondent of the Waikf>to Times) has been most successful in its operations during the last season, about 20 tons having been made. It was in operation only five monthß. Two tons of the Cheddar cheese were sold at 6d per lb., delivered at the railway station for cash. This is a most satisfactory price, for this was, of course, without freight or commission. The directors have appointed agents in Auckland for the sale of their cheese (Messrs Ball and Co. are, I believe, the agents). This they consider better than sending it to the auction marts. From the above it would appear that the Cheddar takes better in the market than the American, but it must be remembered that the former was made under more favorable circumstances than the latter, for when that was made (when the factory started) the machinery was not in good working order, the presses would not work properly, and as a natural consequent the cheese was not sufficiently pressed, and by the time the defects were remedied the manager had begun the manufacture of the Cheddar, so that everything was in favor of the latter. However, next season will prove which of the two will take best in the market. American-made cheese, when shown it England and Scotland, invariably took first honors ; indeed, if my memory does not deceive me, the only time in ranked second was once in Scotland, and even then the Scotch exhibitors said they would be very glad to take lessons from the Canadians. In that country cheese is not made by the rule of thunb. Pcience is brought to beas on the manufacture, and meetings of delegates from the various cbeessmaking districts are held annually, when ; any improvement that may have been discovered during the year is made | public, and views and experiences interchanged. All this, of course, tends to bringing the manufacture of of cheese as near perfection as possible. It is a well known fact that ordinary cheese is, for persons of weak digestion, indigestible ; but experts say that cheese, if properly made, will agree with anyone, no matter how delicate. The manufacture of cheese of this quality is aimed at in the United States and Canada, and judging from the accounts in Canadian papers, delicate persons will soon be able to eat it in perfect safety.