8 -March, 1907.J 



Cheese L'ompeiition. 



185 



where recognised. The points awarded enalile a- cheese maker to see at 

 once wherein he has achieved success, and also what is the nature and the 

 extent of the defects in his, exhibit. In judging each class it was thought 

 inadvisable for each judge to act independentlv, as this would mean extra 

 boring of the cheeses, and the less of this that is done, particularly in 

 the export section, the better it is for the consignment. Mr. Sawers' 

 opinion on each exhibit is valuable, as it enables our makers to form an 



PORTION OF COBRICO CHEDDAR CO-OPERATIVE COY. S EXHIBIT. 

 2nd Prize, Class G. 



estimate of the quality of their cheeses as compared with the New Zealand 

 standard for export. 



The notes which are appended to the awards, when read in conjunction 

 with the points awarded, will enable each exhibitor to know wherein he 

 failed. Such criticism is intended to be of direct educational value, and it 

 by no means implies disparagement. We are sure the different exhibitors 

 will take the remarks made on their cheeses in good part. 



The maximum points obtainable were as follow: — Flavour. 50; tex- 

 ture, 30; colour, 15; finish. 5. 



It was very noticeable in nearly all exhibits that the curd had been 

 taken from the whey in a soft condition. The judges agree that it would 

 be advantageous to cut the curd smaller. When Mr. Sawers was at Terang 



