412 Journal of Agricitlturc. [8 July, 1907. 



expressed surprise to know that we produced cheese of such quality and 

 that it was as good as New Zealand. Little do the housewives know that 

 when they are purchasing a piece of cheese with a card bearing the words 

 " New Zealand Cheese " that the article was really made in Victoria. 

 One has only to look at the windows of certain of our shops and see cards 

 marked " New Zealand Cheese and others " the others and New Zealand 

 being mostly of the same make. The duty on New Zealand cheese is 

 3d. per lb., the shop-keeper obtaining this extra price by fraudulent 

 description. Some time ago I was informed by the Secretary of one of 

 our cheese factories, that one large shop has two counters, one for New 

 Zealand cheese and the other for Victorian, the cheese on both counters 

 coming from the factory referred to. By putting on the word " New 

 Zealand " the retailer commands probably 3d. per lb. more, yet I think 

 this is too high a price to pay for the compliment of having Victorian 

 cheese sold as New Zealand, and it is high time this public imposition 

 should be checked. To the uninitiated, I may say that there are no loaf 

 cheeses imported from New Zealand, in fact, hardly anything under 60 

 lbs. in weight, so that if your grocer offers you a cut from a loaf cheese 

 as New Zealand you will know that you are being imposed upon. I 

 would advise cheesemakers to brand each cheese conspicuously, in this 

 way advertising their factories and bringing Victorian products before the 

 public generally. 



Shows, in a sense, bring cheese under public notice, but many defeat 

 the object they have in view. In many cases the exhibits are few in 

 number, and the awarding of prizes in such instances is not justified unless 

 the cheeses are really of a high class standard. In judging at shows. 

 I would recommend that the judges do not see the exhibits until after 

 the awards have been made for flavour, texture and color. Samples on 

 triers, together with a piece cut out of one cheese in each exhibit should 

 be brought to them into a well lighted room. The points for flavour, 

 texture and color should be recorded, and then the cheese examined for 

 finish, the whole being superintended by two stewards. By this means, 

 judges would be freed from any accusations of partisanship. 



If we want to develop our cheese industry we must establish an export 

 trade. Such a trade has been important to the butter industry, and it is 

 just as necessary for the allied branch. We have sent some to London 

 this year, but owing to difficulties arising with the shipping companies, 

 I am afraid the result will be disappointing for various reasons. The 

 cheese will land in London when the market for foreign produce is at the 

 lowest, and it will also be too old. Next season we must take time b\- 

 the forelock and send a shipment about the middle of October so as to 

 arrive in time for the Christmas Market. It is to be hoped also that 

 the Butter Committee will see to conditions being inserted in the carrying 

 contract, so that cheese will be carried whenever desired, and not, as at 

 present, at the pleasure of any ship that may have room. It is hardly 

 necessary to mention that the consumption of cheese in Great Britain 

 is very great, in fact, almost incredible, amounting to over 200,000 tons 

 per annum. Of this, Canada sends about 100,000 tons, New Zealand 

 8,000 tons, the remainder coming from the United States, Holland, Ger- 

 many and France, and that manufactured in Great Britain itself. We 

 have the advantage of being able to place our cheese on the home market 

 when there is very little competition from other sources, as Canada at the 

 time we are sending is in the depths of winter. The principal variety 

 imported into Great Britain is made on the Cheddar principle. It is 



