8 ^Farch, 1907.] Cheese Competition. 191 



NOT OVER 12 LBS. 



Juilges' Comiiiciits 



187 F. Two sizes of cheese ; largest good, smaller distinctly " off." T. Body open. ('. Dull. F. Fair. 



188 F. Weedy, due to contaminated milk ; little mxire salt required. T. Good, but lacking silkiness. 



C. Hardly clear enough. F. Fair, but dirty appearance. 



189 F. (iood. T. Silky, but too open. C. Bull. F. Fair ; cheese knocked about in transit. 



190 F. A little too much acid. T. Short. C. Slightly bleached. F. Cloths too long ; cracks in skin 



mouldy. 

 190a F. Weedv. T. Too soft. f. Dull. F. Same faults as 190. 

 190b F. Impruvement on Lot 190A. T. Inclined to be short. C. A bit dull. F. Same faults as 190 and 



190 A. 



191 F. Bad ; devoid of any cheddar flavour : more acid wanted. T. Soft body ; more cooking required. 



C. Very motlev. F. Good. 



192 F. Too much acid ; greater care should be taken with the milk, which has been allowed to become too 



acid before renneting. T. Short, rough. C. Bleached. F. Very good. 



193 F. Slightly over acid. T. Short. C. Bleached. F. Fair. 



194 F. Clean, but insipid ; a little more acid should be allowed. T. Body open ; curd should be cooked 



more. C. Dull. F. Fair. 



198 F. Distinctly strong and •• off " ; causes, bad milk, insufficient acid and salt. T. Body soft and open. 



C. Irregular. F. Very gnod. 



199 F. Very bad ; causes same as 198. T. Weak ; open body ; curd insutticiently cooked. C. Irregular. 



F. Very good. 



200 F. Weedy. T. Body open. C. Dull. F. Black on ends, and cloths too long ; a little more acid in 



conjunction with higher cooking would have improved this lot. 



201 F. Hardly clean enough in some cheeses. T. Body very good. C. (iood. F. Irregular sizes, and 



dirtv on ends. , t^ t^ n * 



202 F. Hirdlv clean enough. T. Close, but too soft ; curd requires better cooking. C. Dull. F. Excellent. 



203 An •• off •■ flavour, evidently due to contaminated milk, otiierwise cheese well made ; inquiry should be 



made /■« source of milk. , 



20-t F. Unclean ; allow more acid. T. Weak open body ; cook more. C. Irregular, owmg to soilness. 

 F. Very good. _ ,, 



205 F. Fair, but a little acid. T. Body soft, and lacking smoothness ; hardly cooked enough. C. Dull. 



F. Bad, having a dirtv untidy appearance. 



206 F. Too much acid. T. Rough. C. Bleached. F. Good but dirty on outside. , , „ , , 



207 F. Rather too much acid. T. Bodv close, but wanting in smoothness. C. Bleached. *. \ ei-j gooa. 



208 F. \ot clean ; more acid and salt wanted. T. Soft open body ; more cookmg requu-ed. J-. Good. 



but a rather soiled appearance. , ^ ,, . 



211 F. Over acid. T. Body open, and lacking smoothness. C. Bleached. F. ^ ery gooa. 



212 F. Fairly good, but hardly clean enough ; a trifle more salt wanted. T. Too soft ; more cooKing 



would' have considerably-improved this lot. C. Rather dull. F. Cloths too long. 



213 F. Fair, a little more salt and acid required. T. Body soft ; the curd should be cooked a bit firmei. 



C. Irregular, due to softness. P. Fairly good. t,.,-,.,,,,!-,,- 



21 -t F. Hardly clean enough in some cheeses. T. Body rather open, and without sdky teel. C. iiicguiai. 



215 F. We'edy." T. Lacking silkiness. C. Rather dull. F. Good, but black appearance. 



216 F. Lacking cleanness. T. Body close and firm, but not silky. C. Good. F. Bad, haMng a daik 



mouldv appearance. , ,. ..;.. .,i c h,,m 



217 F. Not dean enough; more acid wanted. T. Open soft body: more cookmg requucd. I. Dull. 



F. Cloths dirty, and too long. 



The results of the compelitions are highly sarisfactory. and prove that 

 cheese can be produced in this countrv to compete with that of any other 

 country in the world. That Mr. Sawers should express himself m the 

 highest terms on the exhibits generally should give an impetus amongst 

 cheesemakers to produce the best article. llie success of Noel Bros, has 

 been almost phenomenal. Thev owe their success to strict attention to 

 cleanliness, attention to everv detail, a careful study of the work, and 

 maintaining the cheeses at an even temperature afterwards. Let others 

 but follow their example, and there is no fear of the ultimate result of 

 the cheese industry in Victoria. 



