8 Oct., 1907.] Cheese Making. 603 



Allow cheese to^ stand until surface shows red orange colour, when it 

 may be removed to a cooler room. The surface should be firm and tough, 

 being at the same time greasy and smooth, without cracks. Red mould 

 should gradually cover the cheese, de\eloping best at a temperature of 50 

 to 55 degrees Fahr., in a cool, dark cellar. 



Gorgonzola should be kept free from mites, which will not thrive when 

 there is an excess of moisture. 



Short details of the making of the cheeses mentioned have been given^ 

 for the following reasons: — 



1. Because every one of them, particularly Derby, Leicester, Cheshire, 

 Cleveland, Port du Salut, Caerphilly, and Little Gloster, can be made 

 in the State of Victoria. 



2. That all these varieties keep well, having no strong smells so 

 apparent in French soft cheeses, and for this reason will suit the palate of 

 the Australian. 



3. jNIost important of all is the fact that Caerphilly, Cleveland, Port 

 du Salut and Little Gloster can be made without much outlay by people 

 having a small number of cows. 



4. In each case a larger quantit\ of cheese is obtained than when 

 Cheddar is made. 



For makers on a big scale, it is advisable to stick to the Cheddar, as 

 it is, without a doubt, the best keeping when well made, and its sale is 

 almost unlimited ; whereas with the other varieties the sale is limited,, 

 and it is better to leave such to smaller makers. 



It is hardly necessary to mention that while iTi London I made inquiries 

 as to whether there was a good prospect of an opening for Australian 

 cheese. Reputable firms such as Clement and Son, and Lovett and 

 Christmas, and many other cheese factors, who, while saying that Canadian 

 and New Zealand were splendid cheese, see no reason why Australia should 

 not have a good share of the market. The following is a letter from a 

 London firm on the subject: — 



The question of shipments of cheese from Victoria has been one which we 

 have thought might be taken up, but the Victorian shipper has been so successful 

 with his butter that we have hesitated to suggest any change, always bearing in 

 mind that the shipments of cheese which have come from Victoria have not been 

 altogether satisfactory. 



To go over the ground in connection with the make, position, &c., of the 

 cheese would really, w^e feel, be going over old ground, because no doubt you 

 have got hold of all the works issued by the Canadian Government in connection 

 with cheese-making, and these we should say are the most up-to-date of anything 

 in print, as the various compressors in Canada and people there have made a 

 study of cheese-making and brought it almost to a science. The great point to 

 be borne in mind in connection with cheese for this country, is this, that we 

 must have a mild cheese. Some people would almost call it an insipid, flavorless 

 cheese, but anvthing which is strong or full flavored, buyers do not like, and if 

 it is on the market, it has to be sold at a less price than it otherwise would. 



As to opening up a trade in cheese on the London market there seems to us 

 to be no difficulty whatever. You are not starting a dairying industry now, as 

 all the difficulties in connection with it have been overcome through the opening 

 up of the butter trade, and we have no hesitation in saying that any consignments 

 which are sent to this market, whether they are received by ourselves or any of 

 our competitors, would receive weighty care and attention. 



It is hardly necessary to remark that the im]X)rt of cheese in Great 

 Britain is considerable. The following table will give the reader an 

 idea : — 



