lo Oct., 1911.] CJieddar Cheese-making. 701 



CHEDDAR CHEESE-MAKING. 



G. C . Sawers, Cheese Expert. 



Cheddar cheese is the most popular cheese with English-speaking people. 

 Its name is derived from a small village of that name in Somerset, England. 

 In that district, this cheese was made over 300 years ago. The system 

 gradually spread to the principal British colonies. In the United States, 

 in 1830, chee.se was sold in the local markets at 2|d. to 4d. per lb. From 

 1840 to 1850, the Americans began to ship it to Britain. In 1851, the 

 factory system was inaugurated; and by 1866, 500 factories had been built. 

 For the season ended September, 1859, 7,542 tons were exported. From 

 that date the exports increased rapidly, and for a long time the Americans 

 had the British market almost to themselves. Canada then entered into 

 the business. 



The original system was somewhat complicated, and it required a large 

 amount of experience to produce a cheese of good quality. Even then 

 troubles that puzzled the most experienced makers would affect the quality. 

 The Canadian experts developed a modification of the system under which, 

 by following fixed rules, more certain results are obtained and a more 

 uniformly good article is produced. This is now known as the Canadian 

 Cheddar system; and by it makers of limited knowledge are enabled to 

 achieve greater success than was formerly possible by the most experienced 

 under the American or " Stirred curd " system. The Canadian cheese 

 trade soon grew to one of great proportions, and the quality was such that 

 it commanded the highest prices. Owing to the rapid increase of popula- 

 tion in the United States, the exports from that country have decreased till 

 they have now little influence on the trade. 



The system was introduced into New Zealand, but for many years the 

 export trade was at a standstill, while the butter exports forged ahead. 

 In 1907, however, owing to various reasons, the demand for cheese increased 

 and uniformly good prices were obtainable. As the following figures show, 

 the New Zealand cheese export trade has steadily developed : — 



New Zealand Cheese Exports. 



c 



1905 ... ... ... ... 180,874. 



1906 ... . ;.. ... ... 265,084. 



1907 ... ... ... 449,676. 



1908 ... ... ... 792,318. 



1909 ... ... ... ... 865,456. 



1910 ... ... ... 1,185,704. 



1911 ... ... ... 1,222.364. 



The Canadian system was introduced into Victoria by the late Mr. David 

 Wilson about 1892, when at .several factories the necessary plant was in- 

 stalled. A small quantity was exported and satisfactory prices obtained, 

 u]) to 56s. per cwt. ; but it was not persevered with. Last sea.son, again, 

 a small quantity was exported with very encouraging results, over 6is. 

 per cwt. being realized for some makes. The quality was very favourably 

 commented upon by the experts in the trade in England, which shows that 

 the country and climatt- are thoroughly suitable for the industry. A large 

 expansion in this branch of the dairying industry should therefore occur 

 in the near future. 



