8 March, 1907.] Cheese Corn-petition. 187 



OVER Three Months old. 



Judges' Coniiiieuts. 



138 F. Not clean ; little more salt wanted. T. Short. C. Irregular. F. Cloths too long, showing cracks 



in skin and mould. 

 138A F. Too much acid. T. Rough, body fairly close. C. Irregular. F. Good, but with same faults as 138. 

 138B F. Clean, but too acid. T. Rather short. C. Slightly bleached. F. Similar to 13? and 138a. 

 138c F. Fairly clean, but slightly acid. T. Short, but body soft. C. Irregular. F. Good shape ; cloths 



rough on ends and too long ; skins cracked and showing mould. 

 138D F. Clean, but too much acid. T. Short, body open. C. Irregular. F. Good, but with same faults 



as 138, 138a, and 13SB. 



139 F. Irregular, lacking cleanness as a rule. T. Short, body too soft; curd should have been cooked 



firmer. C. Dead. F. Fair ; cloths too long, and badly pressed in on ends. 



140 F. Fairly clean; more acid required. T. Body fairly close, but too soft; curd iiisulliciently <'ookc(l. 



C. Irregular. F. Fair ; cloths too long. 



142 F. Fairly clean ; more salt rec[uired ; cheese very green. T. Body fairly close, but too soft. C. Dull. 



F. Sides good, but cloths too long and not pressed into cheese, some out of shape, some good, 

 others " off." 



143 F. Strong, evidently due to containniate.l milk ; will get worse with age ; more acid and a good deal 



more salt reciuireci. T. Short, ami In. il\ soft. C. Irregular. F. Very nice, being clean andattractive ; 

 owing to soft nature, some out nt shapi-. 



144 F. Fairly clean, but rather insipid ; more acid required. T. Body open, but velvety; get curd firmer. 



C. Fairly clean. F. Soiled ; cloths too long and ruffled. 



145 F. Lacked cleamiess ; more salt required. T. Body very close, but lacking silkiness ; slight tendency 



to rmighncs-i. ('. Good. F. Excellent : the finest looking lot in the Exhibition. 



146 F. (tooiI. Iiiit sii^riitiy bitter ; a little more salt required. T. Body close, but too soft ; should be lirnu'r. 



C. Dull, (iH'iug to soft body. F. Good, but some cloths too long. 



147 F. Without cheesy flavour, and Licking aci lity ; rinn-ilv for hitter — cut curd smaller, allow it to be 



firmer in whey, and allow more acid to df\il i|. intore salting. T. Body open and weak, lacking 

 character. C. Dull. F. Bad, having roumliMl ciiycs and being jjuft'ed ; cloths too long. 

 14S F. Very strong, due to coat iminated milk ; more acid and salt required. T. Body fairly close, but 

 too soft ; more I kiiii; nrcessary. C. Fair. F. Cloth-; too long and ruffled. 



150 F. Tendency to bittrrucss ; more acid and salt required. T. Body too soft and open. C. Dead. 



lacking brijthtness. F. Fair as regards skins, but sizes irregular ; some cheeses out of shape. 



151 F. Distinct l\ over acid ; more salt required; curd was too soft when salted, acid developing afterwards. 



T. Short and rough ; body soft. C. Irregular, due to excess of acid. F. Shape good, but cloths 

 too long. 

 1 52 F. Some good, some '" off " ; mors silt wanted ; too much acid ; it seems as if excess of acid had not 

 been developed at time of milling, but owing to curd being soft it had developed in the curing room. 

 T. Rough, owing to excess of acid ; body fairly close. C. Dull. F. Fair; skins were good, but 

 cheeses dirty. 



153 F. Lacking in cleanness ; more acid and salt required. T. Body soft and open ; insufficiently cooked. 



if made firmer would have been of a dift'erent character. C. Fair. F. Skins smooth and clean, but 

 cliths too long ; some out of shap? and size irregular. 



154 F. Marked for cleanness and regularity. T. Body rather open, hut with silky feel. C. Good. F. Cracks 



in skin, showing mould ; cloths well put on. liut too lom; ; regular in size. 



156 F. Consid?rably '• off," eviclentlv due to contaminated milk ; additional acid would have counteracted 



ill effects of milk. T. Body fairly close, but too soft ; curd insufficiently cooked, causing shortage 

 of acid. C. Irreguhvr. F. Good shape, but cloths too long. 



157 F. Slightlv bitter : would have been improved bv firmer cooking and development of more acid ; more 



salt required. T. Body fairly close, but rather soft. C. Dull. F. Cloths too long and cheese 

 mouldy, but of good shape. 



158 F. Wanting in cleanne>~. T. Body rather soft, but fairly close. C. Irregular. F. Good shape, but. 



mouldy appearauc". 



temperature. Mr. Sawers recommends a longer time after milling hL-fore 

 applying salt, and also more salt, 2\ to 2-\ lbs. to loo gallons milk. 



In consequence of the judges having taken a different stand-point from 

 that usuallv adopted in Victoria, the result.s of the competitions have come 

 as a surprise to many. A numl)er of prize-winners at ocher shows failed 

 to score. One gentleman was incensed at some fricnci of his not getting 

 a mention, hut. on cutting, had to admit that the lot in (jues.ir)n was 

 unwoTthv of a prize. He still maintained, however, that such cheese would 

 top the market. Unfortunatelv, this is the case. As long as a cheese is 

 soft, no matter what the flavour, it will realize a price. Dairv produce 

 salesmen and growers sihould discourage this class of cheese. By refusing 



